Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality.

The mixed pasta or, as it is called in Naples “pasta ammiscata”, has long been sold as a separate type, but the authentic one is something completely different, born from the need and habit of not wasting anything. Housewives collected remnants of or broken pasta and used them to prepare tasty soups.