La Casereccia

Created in 1994 by an Italian family, La Casereccia uses only and exclusively a calibrated Italian durum wheat, skilfully processed to allow the creation of a superior quality artisan fresh pasta, differentiating itself from pasta produced with common semolina for the amber yellow colour, due to its high resistance in cooking and its characteristic flavour.

La Casereccia is based in Giungano, Campania, Italy.