Pasta Setaro
The pasta production in Torre Annunziata begins with the Count of Sarno, Muzio Tuttavilla, which realizes the first mills, around which, thanks to the water works and the easy transportation of the semolina, in 1850 the first pasta factories were born. The Pasta of Torre Annunziata, soon identified with the "Pasta of Naples", becomes famous all over the world not only for the craftsmanship of the work, patrimony of knowledge spread among the families of the place, but above all for the particular microclimate of this town, held in the Gulf, flooded by the sun, lapped by the wind of the sea and protected by Vesuvius. The roofs of the houses in Torre Annunziata were, in fact, in ancient times, an white expanse made by pasta that, thanks to a warm and light breeze, dried naturally, absorbing the flavours of the sea and the earth.
Built of lava, solid and indestructible, Setaro pasta factory is still a symbol of hard work, sacrifices and obstinacy of a family that, through time, has been able to maintain unchanged the splendour of the ancient pasta production art, overcoming the many difficulties mainly due to the success of industrial processing, to the artisan and limited production of small laboratories and to the widespread use of raw materials coming from far countries.
Headed by Vincenzo and his brothers, Setaro pasta factory is now known not only at a regional level, but throughout Italy and has also grown its international success. The pasta that they produce is loved by gourmet experts but also by those simply looking for a quality product. In fact, as claimed by Vincenzo, "it is just for our vocation of excellence that we are present in the most exclusive Gastronomies and restaurants whose clientele, particularly refined, asks for sought after and high quality products".
A patrimony of art, culture and ancient rites guarded since 1939, grown up with the same essential ingredients of all time: hand-crafted production, mixtures of durum wheat semolina and pure water, bronze dies.