Cilento and pasta have been a binomial for over 2500 years. It’s common knowledge that the old Greeks produced a wide flat sheet of pasta dough cut in shape of strips, called ‘laganon’, a word used in Cilento still now.
Today, Cilento is identified as the homeland of the Mediterranean Diet, whose beneficial effects were already shown in the 60s by the American scientist Ancel Keys’s studies: the scholar did several researches in this region and he lived here until the age of 100 years. Tradition and modernity are perfectly combined in the workmanship: old passion and naturalness, modern security and reliability.