History of pasta

In Italy, evidences of pasta making date back to 1122.

There are reports of productive activities commissioned by Ruggero II that testify the production and exportation of vermicelli (also called tria) from Trabia, a small town of Sicily.

Later, around 1575 pasta reaches Naples. Pasta is an economic, satisfying, easy to store product.

Pasta is an economic, satisfying, easy to store product. Pasta helped the people of Naples to face the increasing food demand due to population growth. The local microclimate is compatible with the evolution of pasta for its always mild temperature.

Here starts the real evolution of pasta that will spread around its neighbour Apulia and all over Italy.

Today, Cinquepalmi pasta factory aims to develop ancient production techniques in a modern key. We mix Apulian durum wheat flour with cold water, like our ancestors used to do.

We use only bronze die extrusion method for our handmade product. Drying is the last step and we use static dryers that recreate Apulian natural climate characteristics. Right now, talking about pasta not only means to honor an ancient high-quality food product. It means to evoke happy memories and be reunited with the people that we love. It means to experience a moment of happiness and well-being.

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