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.

They are one of the oldest types of pasta in which all the Neapolitan culinary tradition lives. Thicker than spaghetti, they were called in this way because in ancient times their handmade processing gave rise to a long and irregular shape that recalled small worms. Season them with garlic, oil and chili pepper for a humble dish, simple and tasty.