Maestri Pastai

In Italy there is a strong sense of culture connected to producing and consuming pasta, particularly in the Campania Region and in areas like Gragnano and inland Salerno.

Over the centuries, the art of ‘making’ pasta has become appreciated at an international level. Today Maestri Pastai still use the best quality durum wheat, bronze extruded as per tradition, in order to ensure that the pasta will have the signature rough and porous surface – which is ideal for sauces.

This also allows Maestri Pastai to maintain their philosophy of safeguarding the ancient traditions whilst paying great care and attention to the quality of the product.

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