produttori — San Marcellino · Campania
In San Marcellino, in the province of Caserta, an artisan workshop has carried forward the art of fresh pasta since 1985: the story begins when Giovanni Veneziano returned from Switzerland with a craft learned far from home, and decided to root it here.
Every morning, the same raw materials of forty years ago are laid out on the workshop's marble counter: flour, eggs, water. Since 1985, Pastificio Artigianale Veneziano has worked with artisan methods carried out exactly as they once were, from preparing the ingredients to shaping the finished products, without shortening a single step.
Maurizio Veneziano, master pasta maker, guides production with his hands in the dough. The dough passes through bronze dies — which score the surface and help the pasta hold its sauce — alongside modern equipment for rapid cooling and steam pasteurization: craftsmanship and technique speaking to each other without contradiction.
The shelf tells the range: tortelli, cappelletti, agnolotti, ravioli, trofie, egg tagliatelle. And then the house specialty — round-shaped filled gnocchi with a peak on top, available with mozzarella and speck, provola, grana, or gorgonzola. A production that spans classic and regional formats, all available at the historic shop on via Giuseppe Verdi 104.
From the shop window on via Giuseppe Verdi 104, forty years of fresh pasta wait to reach the table. The page tells the rest.
