It was born in Gragnano as an artisan pasta company with the current production capacity of about 15q per day, in constant growth, with 70 different formats. The company was already present in Gragnano in the distant 1900s and was among the most important industrial pasta factories of the time as reported in the book "The milling and pasta making industry" of 1920.

Today it has returned to the world market thanks to its founder Antonio Massa , a doctor in business administration, communication, marketing and former international gastronomy trader, great-grandson of the ancestor of the same name. Despite being technologically advanced, the company employs artisans who manage to keep the flavors and authenticity of the past unchanged.

The choice and careful selection of the best durum wheat gives the pasta an excellent flavor and a straw yellow colour. The bronze-drawn pasta and dried with a slow process at low temperature, keeps the flavors unaltered.

The high quality of the pasta and the strict rules of the specification of the Ministry of Agricultural Policies has allowed us to obtain the important IGP certification