Vesuvio from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Vesuvio is also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Vesuvio pasta is inspired and takes the name from Mount Vesuvius, the volcano that towers over Naples. The legend says that the Vesuvio pasta shape was invented for Italian immigrants to think back and to honor Naples while abroad.
Enjoy this pasta with a sausage ragù sauce, or pesto.