Zaccagni Organic Italian Pasta Imported from Italy
When different experiences and cultures meet, the results are unique. Cue Gianfranco Zaccagni, a pasta-maker who jealously guarded his recipe and his bronze dies, some of which were more than a hundred years old. He shared his secret with just one person: his Romanian apprentice. When Leonardo took over the company, drawn in by the myriad opportunities such good pasta could lead to, he wanted to make it even better. Working with Gianfranco’s apprentice and Pepe, a genius of artisan pasta-making from Salerno, Leonardo dedicated his time to testing flours and doughs.

The secret that makes our pasta so delicious lies in the top-quality grain, that we mill so carefully, in the pure water that flows from the Majella mountain springs and in the drying process that sees the pasta dried slowly and gently at very low temperatures. The machines and old dies are just as important: they create just the right temperature for the dough to form which, as our artisans are fond of saying "should be the same consistency as your ear lobe." Artisan pasta produced in this way has plenty going for it: it is easier to digest, lets the true taste of the grain shine through and above all, it has just the right amount of absorbency, which is the real secret to ensuring pasta goes with any sauce. So, as we see it setting off into the world in packets that contain a pinch of Abruzzo, to tell the tale of true artisan pasta, we’re not surprised that our excellent product finds its way onto tables and into restaurants the world over.