Pasta masters

The pasta processing requires dedication, knowledge and experience. Skills that staff Dibenedetto has gained in over twenty years.


The secret of product quality Dibenedetto is the result of know-how developed over time and attention to the regional tradition.




The wisdom in the work the dough has allowed Dibenedetto to specialize in typical sizes of other Italian regions such as "trofie", the "cassulli" and "Avellino's fusilli" (also known as "Strozzapreti").