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