Spaghetti, the world's most famous pasta, is more than just a staple food. They embody the essence of Italian cuisine and are a symbol of conviviality and shared pleasure around a good meal. However, there is spaghetti and spaghetti. Connoisseurs will tell you: the quality of this famous pasta can vary considerably, and the best spaghetti are those made from incomparable durum wheat.

What really sets a great spaghetti apart is the quality of the durum wheat used in its manufacture. Durum wheat, rich in protein and gluten, gives spaghetti a firm and elastic texture which allows them to remain "al dente" even after cooking. This characteristic is essential to fully appreciate the flavors and consistency of the dough.

The best spaghetti producers, often from renowned Italian regions such as Campania or Puglia, respect traditional manufacturing methods. They select the best durum wheat grains, grind them carefully, then draw the pasta using bronze molds. This method gives the spaghetti a slightly rough surface that helps retain sauces better, improving the taste experience. Connoisseurs know how to recognize superior quality spaghetti from the first bite. The golden color, the resistance to the bite, and the way in which the pasta combines harmoniously with the sauce are all signs of an exceptional spaghetti. This is why they favor brands and producers who respect traditions and use incomparable durum wheat.

Setaro pasta are famous throughout the world not only for their unparalleled quality, but also for the unique microclimate of the town of Torre Annunziata where they are made in the purest Italian tradition since 1939.

Setaro only uses exceptional quality wheat and continues to draw its pasta using traditional bronze molds.

Located at the foot of Vesuvius, Torre Annunziata is caressed by the warm and light breeze from the Neapolitan bay which naturally dries the pasta in ventilated rooms. Drying at 10°C lasts between 70 and 120 hours compared to the 3 or 4 hours at 100°C of the industrial process. The final product thus retains its characteristic rough appearance and its beautiful white color.

Setaro does not indicate specific cooking times for its pasta. They simply recommends eating them "al dente". Up to you !

Origin: Italy

Ingredients: Durum wheat semolina, water. Contains gluten. May contain soy and mustard.

Quantity: 1kg