Our cutting-edge technology or because, as artisans of the second millennium, we apply the knowledge of generations of pasta craftsmen to a product that we love as much as the land we live on. If we are considered one of the best producers in the world it is because we know how to eat pasta before even knowing how to produce it.
We recognize its quality by looking, touching, cooking and stirring the pasta with a wooden spoon, being careful not to crack it while cooking. We know how to present pasta in a dish and recognize its thickness before tasting it. And above all we know that quality has improved and improves over time. We firmly believe in this because here in Gragnano where our factory is located, men and women who work here have all been dealing with pasta from many generations, from workers to managers.
What we have learnt during these centuries has become our artisanal intelligence; this has allowed us to develop a technology that allows us to control every step of the pasta production, from the selection of raw materials to the packaging we use, which is so different and crucial depending on if it is for paccheri, spaghetti or vermicelli.
It is with this awareness that we can consider each shape a different pasta and not the same pasta with a different shape. From oversea markets we have learnt and continue learning that what for us is perfect can be improved and enriched through contact with other cultures. From the Japanese we have learnt elegance and aesthetics, from the English control and balance, from the Americans temper as well as how to be unique.
From children we have learned that taste doesn’t have an age and that to cook them food is an act of love. For this reason we launched the children’s line "La Giostra dei Bambini" (i.e the children’s merry go round).
Our packaging is transparent on the two sides as well, where normally pasta imperfections and broken pieces collect and that for this reason nobody has ever had the courage to show. When we look at it we think that it’s worth being ‘transparent’ and we keep on believing that we are just like those artisans who preceded us, who would have wanted a machine to simplify and improve what they wanted, that is making a pasta that one likes more day after day.
Though we don’t want to convince anybody: we know that personal opinions exist when it comes to choosing pasta. This we can’t debate but for this reason we invite you to challenge us constantly, and compare our pasta with the one of other producers that you consider excellent.
Once we were called "Mangiamaccheroni" (i.e. macaroni eater), and some still call us that today.
Now that we can do macaroni much better than 500 years ago we continue to consider the "encounter" between durum wheat semolina and water an undisclosed and mysterious alchemy.
We keep looking for the perfect balance and taste. As always.
In front of a pasta dish.