The art of making pasta

The art of making pasta

From the ancient culinary tradition of Cilento descends the art of making the dough of “I Sapori del Vallo“. In adopting the customs and the domestic production secrets, the company each day brings on the tables of millions of Italians, and not only, authentic dishes and flavors of Lucan lands.

The products “I Sapori del Vallo” are characterized by a market that relies on the immediate packaging and the speed of delivery. They are appreciated not only in the Italian market but also in some European countries such as Austria, Germany, Switzerland, until arriving in the United States and Canada.

The reasons for the growing success abroad of fresh pasta from durum wheat produced in the Sassano (Sa), in the heart of the National Park of Cilento, Vallo di Diano and Alburni, essentially relate to the ability to follow the old traditions making our genuine products and excellent taste for the palate.

In addition to pasta under the brand name “I Sapori del Vallo” we also produce private label pasta to distributors.

Quality Craftsmanship

The factory for “I Sapori del Vallo” is located at Silla di Sassano in the province of Salerno. Work is organized in the company by the Calandriello family and their specialized staff.

They all make an important contribution, starting from the choice of ingredients to the creation of high quality artisan products.

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