It all began way back in 1939, when the roofs and pavements of Torre Annunziata were covered with white sheets of pasta drying naturally, thanks to the sea breeze and the sun of our city. This is where Nunziato Setaro prese una decisione che avrebbe cambiato per sempre il futuro della sua famiglia: lasciare il lavoro di trasportatore di semola e acquistare uno stabile dell’800 in pietra lavica. In un’epoca in cui le botteghe venivano travolte dai colossi industriali, Nunziato scelse di custodire l’arte della pasta artigianale e di dare inizio, insieme ai suoi figli, alla tradizione Setaro. Since then, Vincenzo, Nunziato and Giovanni – his grandchildren – proudly preserve his legacy and his vision, which prioritises quality over quantity. A tradition that has been kept alive for four generations through the artisanal commitment of our pasta factory.
A FAMILY STORY,
OF WHEAT, OF TRADITION
A FAMILY STORY,
OF WHEAT, OF TRADITION
It all began way back in 1939, when the roofs and pavements of Torre Annunziata were covered with white sheets of pasta drying naturally, thanks to the sea breeze and the sun of our city.
È qui che Nunziato Setaro prese una decisione che avrebbe cambiato per sempre il futuro della sua famiglia: lasciare il lavoro di trasportatore di semola e acquistare uno stabile dell’800 in pietra lavica. In un epoca in cui le botteghe venivano travolte dai colossi industriali, Nunziato scelse di custodire l’arte della pasta artigianale e di dare inizio, insieme ai suoi figli, alla tradizione Setaro.
Since then, Vincenzo, Nunziato and Giovanni – his grandchildren – proudly preserve his legacy and his vision, which prioritises quality over quantity. A tradition that has been kept alive for four generations through the artisanal commitment of our pasta factory.
BETWEEN THE GULF OF NAPLES AND THE SLOPES OF VESUVIUS,
PASTA HAS FOUND ITS HOME
BETWEEN THE GULF SEA AND
THE SLOPES OF VESUVIUS,
PASTA HAS FOUND ITS HOME
The first mills were built in the 16th century, and with them, the roofs and streets of Torre Annunziata became covered in pasta. For centuries, our city has been the beating heart of Italian pasta-making tradition because its mild climate, warm sun and sea breeze create the ideal conditions for slow, natural drying. This is how Torre Annunziata became the home of the ancient white art: a tradition that values time and the simple flavours of the past. For the people of Torre Annunziata, Pastificio Setaro is now a daily reference point. A place where they can rediscover their roots, reconnect with the history of the city and savour elite pasta, the result of decades of experience and the skilled hands of our pasta makers.
The first mills were built in the 16th century, and with them, the roofs and streets of Torre Annunziata became covered in pasta. For centuries, our city has been the beating heart of Italian pasta-making tradition because its mild climate, warm sun and sea breeze create the ideal conditions for slow, natural drying.
This is how Torre Annunziata became the home of the ancient art of pasta making: a tradition that values time and the simple flavours of the past. For the people of Torre Annunziata, Pastificio Setaro is now a daily reference point. A place where they can rediscover their roots, reconnect with the history of their city and savour elite pasta, the result of decades of experience and the skilled hands of our pasta makers.
THE BRAND THROUGH TIME
First card used in the 1950s
Label designed by hand in the 1950s-1970s
Brand introduced and
used since the 1970s
Brand established in the
2000s used to identify
new pasta lines
Brand created in the 2000s and still in use today
THE BRAND THROUGH TIME
OUR APPROACH
The secret of Setaro pasta? Time. It is time that marks each stage of our artisanal production process, bringing the authentic flavours of tradition to your table. A slow, low-temperature process that preserves all the organoleptic properties of the semolina.
The secret of Setaro pasta? Time. It is time that marks each stage of our artisanal production process. A slow, low-temperature process that preserves all the organoleptic properties of the semolina.
SEMOLINA
THE DOUGH
THE BRAIBANTI PRESS
DRYING
PACKAGING
Our artisanal production begins in the finest Italian wheat fields. It is here that our Vincenzo Setaro personally selects the finest semolina, sourced from durum wheat grown and milled exclusively in our trusted mills.
Pure water, 100% Italian durum wheat semolina and the expertise of our pasta makers. That's all it takes to create Setaro pasta. Thus begins a journey of authentic flavour that starts with our bronze dies and ends in your kitchen.
At the heart of our artisan production is the Braibanti press. A masterpiece of Italian engineering that we have carefully preserved and passed down since 1939. Its bronze dies shape the dough and give each pasta shape its characteristic porosity.
In accordance with the Cirillo Method, our cells recreate the natural drying process of the past, which used the heat of the sun and the force of the wind. A slow, low-temperature process that preserves the organoleptic properties of the pasta.
Every packet of Setaro pasta tells a story. We package it by hand, one packet at a time, just as it was done in the past. We do this with care and precision to honour the value of time and the ancient knowledge of our territory.
SLOW PROCESS
Slow cooking is the anticipation that smells delicious, the calm that resonates with happiness, the pleasure of things done slowly.
“Experience Slow Cooking” is our invitation to slow down, to value time and to rediscover the simple flavours of the past.
Let yourself be enveloped by the authentic taste of Setaro artisan pasta: bronze-drawn, slowly dried, 100% Italian.
SLOW PROCESS
Slow cooking is the anticipation that smells delicious, the calm that resonates with happiness, the pleasure of things done slowly.
“Experience Slow Cooking” is our invitation to slow down and rediscover the simple flavours of the past. Let yourself be enveloped by the artisanal taste of Setaro pasta.
PASTA THAT'S GOOD FOR THE PLANET TOO
We care for the environment with the same attention we give to making pasta.
We adopt sustainable practices at every stage of production to leave a positive footprint on the world.
Ci prendiamo cura dell’ambiente con la stessa attenzione con cui lavoriamo la pasta. In ogni fase della produzione adottiamo pratiche sostenibili per lasciare un’impronta positiva nel mondo.
