Pastificio Vesuvio

Artisan Pasta producer

Pasta is a matter of wheat and water, just two ingredients that make it a protagonist of the Mediterranean diet. Using the excellent ones that their territory is rich in was the decisive choice for two young entrepreneurs who opened Pastificio Vesuvio in Teano, near the Roccamonfina Regional Park, in 2009.

Always and exclusively Italian raw materials, water from the water table of the extinct volcano of Roccamonfina, Italian flours, bronze stamping and slow drying at low temperatures give Vesuvio pasta its characteristic opaque colour and its apparent roughness, which allows it to better absorb sauces.