New to the U.S. and with very limited availability, Vicidomini pasta comes to us from Castel San Giorgio, near Naples, in Campania. This family business that has been making pasta since 1812. Now the 6th generation is involved in crafting this high quality artisanal pasta. These pastas are made with bronze dies in the classic shapes of traditional Italian pastas and are well packaged in strong bags, adorned with a blue and white logo. The pastas are made with high quality semolina (certified organic) and mountain water and they are very patiently dried on site. The tagliatelle dries for three days while other shapes take up to five days to completely dry. The processing with special bronze instruments enhances the handcrafted characteristics providing a rougher surface for the pasta to absorb the tomato “ragù” sauce and other sauces, The typical dishes from Castel San Giorgio would include meat balls of San Biagio (with bread and veal and pork). Recipe Ideas: Serve with saffron cream sauce and seafood such as shrimp or scallops or even salmon. A traditional choice is a sauce with tomatoes, anchovies,and capers making a lusty dish. A perfect choice with Shrimp Scampi. Or simply, garlic, olive oil (extra virgin, of course), shrimp and arugula.
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