Pasta Caccese was born in Camporeale, among the suggestive uncontaminated hills of Ariano Irpino. Here, on the farm, the wheat is grown in a totally natural way, without the use of pesticides, to be transformed into an excellent pasta at km 0.

The quality of wheat begins with sowing, a fundamental process to obtain a nutritious and authentic product. The company applies crop rotation with legumes such as clover, sulla and fava beans, naturally enriching the soil with nitrogen and ensuring an optimal seedbed.

Different varieties of durum wheat are selected, chosen based on their adaptability to the soil. Although less productive in terms of quantity, these varieties offer unique characteristics: a high protein value for a pasta that holds its shape perfectly when cooked, a strong but highly digestible gluten and an intense golden color, typical of durum wheat grown in the lands of Camporeale.