About Us

Nino Di Nicola was born in Santomenna, a small village in the Salerno hinterland where homemade pasta is a history of generations. In the 1960s he began working in bakeries and pastry shops, learning different kneading techniques and discovering the secrets of flours and semolina. Driven by a great passion for pasta, he began manufacturing handmade fusilli and tagliatelle in a laboratory in Teggiano. It was 1974 and on the packages he applied a label with the name Paisanella which paid homage to the village housewives, queens of homemade gastronomy.
Risking new cuts like the Scialatielli, using bronze dies in an alternative way.
In the nineties the small company was already producing over 15 pasta shapes and Nino, on the advice of his wife, began mixing wheat with the aroma of lemons and embellishing the dough with spices and mushrooms. 
Today Paisanella is produced in Pontecagnano involving the whole family and thanks to the collaboration with gastronomes, specialized shops and all gourmets, appreciated for its taste and the harmony it creates in every first course, it enhances an Italian excellence... Pasta!