Pasta producers Italy

Since the 1960s, the Menazza family has been producing fresh pasta of all shapes and forms with varied and absolutely succulent recipes, in bronze dies, with slow, low-temperature drying. Tagliatelle, stuffed ravioli, meatballs and spinach... you will be spoilt for choice, with many original pasta shapes. Dry, fresh, filled pasta (ravioli)... The Vittoria collection offers flavoured dry pasta (fettuccine with raddichio, rocket or blueberries, tagliolino with lemon...).

Founded in 1848, Afeltra is one of Gragnano's historical pasta producers. Their quality handmade pasta, with selected grains and water from the springs of the Lattari Mountains, is extruded (i.e. shaped) with bronze and left to dry for a long time. Their slightly rough texture allows the accompanying sauce to "cling" better to the dough. The shop offers a wide variety of these products (fusilli, maccheroni, linguine...); it is also possible to book a guided tour.

This "bottega" smells like tradition. Just look at the locals waiting their turn when they discuss their next pasta recipes! Because here, Angelica prepares the "pasta fresca" every morning: pici, ravioli, cavatelli, tagliatelle... If cooking a sauce is not your specialty, it's a good thing, you'll have a choice of colors and flavors: pesto, arrabbiata, ragù... Don't forget to ask for the cooking time for "al dente" pasta, of course!