The Setaro pasta is considered today the best dried pasta available in Italy according to media and gourmet experts. The reason is very simple:
1) The know how of 100 years; the fourth generation company is the oldest in Torre Annunziata (Naples) and the only one survived to a number of recessions.
2) The blending of the best durum available on the market today.
3) The extrusion of the pasta with bronze dies that gives that rough surface to keep the sauces and the color is light yellow.
4) The drying process at low temperature between 36 & 40 degrees Celsius can last from 36 to 120 hours depending on the pasta shape and weather conditions, and this helps to keep all the vitamins and protein.
5) We can strongly state that the “Setaro” is truly a pasta made in the “old fashion way”. Enjoy it.
Cuts: Mezzi Rigatoni, Penne Zitoni, Ziti Corti, Pasta Mista, Vermicelli, Spaghetti Chitarra, Spaghetti, Spaghettini, Ruote, Rigatoni, Penne Rigatoni, Pappardelle, Linguine, Linguettine, Fettucce, Ditali Rigati, Anelli, Bucatini, Genovesine, Permanente, Organetti.
PLEASE SPECIFY THE CUT OF THE PASTA IN THE NOTES OF YOUR ORDER AND (Additional Miscellaneous Instructions) AND CONTACT US BY EMAIL (info@buonitalia.com)FOR THE PRICE.
.
