It all began in 1878 in the city of Formia, on the splendid Gulf of Gaeta. Domenico Paone, owner of the only steam mill in the area, decides with a friend to open a "laboratory" of bread and pasta in the center of Formia. Soon Domenico senses that his true passion is pasta, and decides to devote himself exclusively to his production and sales. These are years in which pasta is dried in the sun and the location, with a large terrace, is ideal; the mild climate of the cities and the sea breeze did the rest. In just a few years, the artisan workshop has become the most important milling and pasta industry in the region. The other fundamental ingredient for the production of pasta is water, to be sure of its purity, the company uses mountain water from a source, owned by the family, which flows near the pasta factory. To this simple and millenary recipe Paone adds the passion and dedication to this work, the constant search for perfection and respect for the people who work in your company.
