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The artisan pasta factory of Torre Annunziata, the historic pasta town at the foot of Vesuvius: 100% Italian durum wheat semolina, bronze-drawn, long and gentle low-temperature drying.
The hollow spaghetti of tradition: it holds the sauce outside and draws it in through the middle. Bronze-drawn and slow-dried in Torre Annunziata, the historic pasta town at the foot of Vesuvius, from nothing but Italian durum wheat semolina and water.
A short ribbon folded onto itself, its two grooves acting as rails for the sauce. Durum wheat grown and milled in Italy, bronze-drawn and slow-dried: the surface stays rough, as the Torre Annunziata tradition demands.
The fusillo, scaled up: wide spirals that catch the sauce at every turn. A special cut from the pastificio, bronze-drawn from Italian durum wheat semolina and slow-dried so it holds its bite.
The “pasta mischiata” of Neapolitan tradition: different shapes in one box, the way pantry ends were once used up. Oplontino after Oplontis, the ancient name of Torre Annunziata. Italian durum wheat semolina, bronze-drawn.
The great smooth tube of Neapolitan cooking, born to be stuffed or folded into long-simmered ragù. A special cut, bronze-drawn and slow-dried — up to two days for some shapes — from Italian durum wheat semolina.
The classic ribbon, here in bronze-drawn durum wheat semolina: firmer than the egg version, with a porous surface that binds the sauce. Wheat grown and milled in Italy, slow-dried at low temperature.
