Careful selection and craftsmanship in the making of our fresh Neapolitan pasta
The secret of the fresh Neapolitan pasta produced by Pasaniè - Antica Pasta Mediterranea lies in the craftsmanship of the product. The methodical selection of high-quality Italian grains, the study of the flour dosages, the accuracy in shaping the dough and the state-of-the-art preservation are fundamental components of the pasta creation process. Traditional techniques are flanked by the innovation of the machinery used, carefully selected to guarantee a fast and safe production process that respects the authentic taste of this prized ingredient.
What distinguishes Pasaniè - Antica Pasta Mediterranea's fresh Neapolitan pasta is also our high-quality ingredients, carefully selected from the most renowned suppliers. Our staff chooses only the best Italian grains, precisely because the quality and excellence of this product depend, above all, on this ingredient.
Choosing the finest raw materials is the first and most important step in creating a unique product.
Also, as Neapolitan fresh pasta is deeply rooted in the local and national food and wine tradition, it is an essential part of Neapolitan and Italian cuisine.
A production process with attention to the smallest details
Pasaniè - Antica Pasta Mediterranea's pasta manufacturing plant is where fresh Neapolitan pasta is produced and packaged in a protected environment and is available in different shapes: long or short, traditional or more original.
The varieties of pasta produced by the pasta manufacturing plant include spaghetti, vermicelli, fusilli, linguine, bucatini, scialatielli, paccheri, fettuccine, ziti, penne, rigatoni, sedanini, farfalle, elicoidali, mafaldine, casarecce, mezzanelli, and mixed pasta.
