In Sandro Desii we make the real pasta by following the Neapolitan tradition of yesteryear. The pasta drying used to be in outdoor patios in the sun. We wanted to make it this way, by imitating the temperature (30C) in drying places and the natural humidity to dry pasta slowly – for 15 hours and at a low temperature.
Such old drying method keeps the pasta porous so that all flavours are permeated, and its volume and performance are significantly increased.
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