We have collaborated with an artisan dried pasta maker in Avellino to bring you 3 dried pasta varieties, common in Campania; paccheri, fusilli and calamarata.

Our pasta is made with 100% Italian durum wheat semolina flour and uses bronze die extrusion methods, the spring water from the nearby Irpinian mountains and low temperature slow drying processes.

Originally produced for our Michel’angelo dining experiences, we now want to share these delicious pastas across the world.

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