Pasta Bossolasco makes a Neapolitan typical pasta format as Paccheri happy to take the Piedmontese citizenship too Knowledge and dedication to raw materials are elements that guarantee the high quality of pasta. The care towards raw materials is not only a slogan, but it realizes with the own cultivation of wheat, in the fields adjacent to the pasta production building, that will be then transformed into artisanal pasta by the company itself. The agriculture respecting the environment this way integrates the craft processing, with slow drying on wooden looms, bronze drawing, all of them taking the necessary time in order to respect and maintain the best properties both on the nutritional and the taste sides.

1867, it is the date the attested by a certificate in the chamber of commerce which marks the beginning of the activity as artisanal pasta producers by the Masciarelli family. A company that has been expanding with the passing of time, still maintaining the artisanal character that stood it out at the birth, testified by the irregular shape of Pastificio Masciarelli products. The choice of fine local durum wheats, the use of water coming from the near Majella Natural Park, the bronze drawing and the slow drying at 40 degrees are at the base of the excellence of this product. These are processes and attentions which are fundamental to maintain the taste, the consistency and the organoleptic qualities intact. The goodness of the product has been rewarded in 2013 by Gambero Rosso, with the award as pasta with the best quality/price ratio. In the picture Fusilli Masciarelli with Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Pachino Cherry Tomatoes and Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera.