I have eaten pasta for more than fifty years and I must confess that the one produced by Vicidomini is the best. You can even eat it without salt, it has the taste of the wheat from Altamura. This pasta is handmade and prepared only with Southern Italy wheat.
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This pasta factory is located in Castel San Giorgio, in the heart of the Agro Nocera Sarno area, at the foot of Vesuvius. It is one of the few industrial areas in Southern Italy which was realized by local entrepreneurs without public funds.
More than twenty years ago professor Gennaro Corvino, the oldest correspondent of Il Mattino newspaper, who is ninety years old now but looks so young, made me know this factory. When he was 85 years old he learnt to send articles by email. Your mind ages only when you think to know everything and you don’t listen anymore.
When in a newspaper office there was a sense of community, on Saint Biagio’s day Gennaro offered the hand-broken “ziti” pasta with goat “ragù” sauce and meat balls which I love. They produce special kinds of pasta like long “ziti” (200 grams) packed for devotion to the patron of the town, candle-shaped pasta which can be hand-broken and used to be mixed with the tomato “ragù” sauce (you can buy it everywhere in Naples, above all in the Pignasecca neighbourhood), the “pennini rigati” which is a banal kind of pasta but the brothers Luigi and Mario Vicidomini make it special and you can enjoy it with tomato “ragù” sauce and thick sauces, shell-shaped pasta for those who love pasta with tomato sauce and ricotta and wholemeal noodles which come from Maiori.
Living in Southern Italy is wonderful. You don’t get bored here, I assure you.
Vicidomini, Castel San Giorgio (Sa)
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