Premiato Pastificio Vicidomini is an esteemed Italian pasta manufacturer, founded in 1812 in Castel San Giorgio, located in the heart of Campania. For over two centuries, the Vicidomini family has been dedicated to producing artisanal pasta that reflects the excellence of traditional recipes. Known for its use of high-quality durum wheat semolina, the company specializes in bronze-extruded pasta, which gives the pasta a rough texture that perfectly holds sauces. With over 150 different shapes, from classic varieties to innovative ones like lemon-infused linguine, Vicidomini's pasta combines tradition and creativity. Their drying process preserves the unique flavor and texture, making each piece of pasta a true culinary experience.
Pastificio Setaccioro is a small artisanal pasta producer based in Cava de’ Tirreni, Salerno, Campania, Italy. The name “Setaccioro” comes from “setacci” - traditional sieves once used to carefully select wheat grains, while “oro” symbolizes both value and the golden color of semolina. They use 100% Italian durum wheat semolina from a controlled supply chain. The pasta is extruded through bronze dies, giving it a distinctive rough surface that holds sauces exceptionally well. It is slowly dried at low temperatures to preserve its nutritional and aromatic qualities.
Setaccioro pasta is a favorite among chefs and restaurateurs in Campania, recognized for its remarkable flavor and texture. The brand represents a perfect fusion of tradition and meticulous craftsmanship - pasta made by hand, using the finest raw ingredients, bronze extrusion, and slow drying. It is ideal for those seeking authentic, high-quality Italian pasta with regional character and a strong artisanal identity.
Pasta Elisan was founded in 2016 in Pagani, in the heart of Campania, by two female entrepreneurs - a nutritionist and a food science expert - who combined their knowledge to create a pasta that unites flavor, artisanal quality, and modern nutritional standards. The company’s mission is to blend the best of Italian tradition with the principles of functional and healthy eating. All products are made exclusively from 100% Italian durum wheat semolina, bronze-extruded and slow-dried at low temperatures, which preserves their nutritional value, rich aroma, and authentic al dente texture.
The products are available in a wide variety of shapes - from penne and fusilli to calamarata, mezzi paccheri, and pappardelle - characterized by a rustic surface, excellent cooking resistance, and superior sauce absorption. Elisan pastas are produced in accordance with sustainability principles and certified Italian origin, offering a perfect balance between taste, tradition, and well-being.
Antonio Amato is a renowned Italian brand based in Salerno, with deep roots in the Mediterranean culinary tradition. The family story behind the brand dates back to 1868, while the official pasta factory was established in 1958 as Molino e Pastificio Antonio Amato, with the aim of preserving the authenticity and quality of traditional pasta through industrial production. Today, Antonio Amato operates under the ownership of Pastificio Di Martino, a well-known pasta producer based in Gragnano. Over the decades, the brand has grown into one of the most recognizable names in the Campania food industry, thanks to its consistent selection of raw materials, production techniques, and visual identity inspired by the ceramic motifs of Salerno and the Amalfi Coast.
Antonio Amato specializes in the production of dry durum wheat pasta – offering classic formats such as spaghetti, penne rigate, fusilli, linguine, and many more – made exclusively from 100% Italian durum wheat semolina. The wheat is freshly milled in local mills in Salerno, and the dough is shaped using bronze dies, which give the pasta its signature rough texture that perfectly holds sauces. The pasta is then slowly dried at low temperatures to preserve the natural aroma, color, and nutritional properties of the grain. This combination of traditional methods and carefully selected ingredients makes Antonio Amato products true ambassadors of Italian cuisine, while remaining highly competitive in the modern international market.
Terre e Tradizioni is an Italian brand that blends the deep-rooted tradition of ancient grain cultivation with a modern approach to healthy eating and sustainable production. Although the company is based in the Campania region, its identity is firmly tied to Sicily, particularly the area of Raddusa, famously known as the “City of Wheat”, where native durum wheat varieties have been cultivated for centuries. The brand specializes in the processing of ancient, nearly forgotten grains such as Timilia, Russello, Saragolla, and Maiorca, all grown organically on small family farms.
Their pasta is made using traditional artisanal methods: the semolina is stone-milled, shaped through bronze dies, and then slowly dried at low temperatures to preserve the natural color, texture, and full nutritional value of the grain. The product range includes various formats, each with a distinct local character, reflecting the richness of Sicily’s culinary heritage. Terre e Tradizioni’s bronze-extruded, slow-dried pastas deliver intense flavor, high nutritional content, and exceptional texture, making them a true expression of Italy’s ancient grain legacy.
Orogiallo Pastificio is a brand with over 50 years of tradition in the Campania region, based in Contursi Terme, renowned for producing premium fresh and dry pasta made exclusively from Italian durum wheat semolina and water. Their production process includes the use of purified steam, obtained through reverse osmosis, which removes mineral residues and ensures maximum ingredient purity. Every stage - from raw material selection to packaging - is carefully controlled, with a focus on natural ingredients and an artisanal level of quality. All pasta shapes are bronze-die extruded, resulting in a rough texture that allows sauces to cling effectively. Drying is slow and performed at low temperatures to preserve the full flavor and structure of the semolina. The result is a pasta with authentic aroma and texture, perfectly suited for dishes with ricotta, tomato-based sauces, seafood, vegetables, and olive oil.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 6 Local Pasta Varieties in the Province of Salerno” list until June 02, 2026, 0 ratings were recorded, of which 0 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
The initial list of top producers was compiled based on available reviews, awards, local recommendations, media and blog coverage, and consumer reviews.
The list will be updated with ratings from TasteAtlas local ambassadors and TasteAtlas users.
