It is told that during the 1800s in the nobile
parlors of Naples, the Duke Doria De Serris, a food conoisseur, ordered
his staff to bring in the best eggs and flour available in the city.
He wanted to offer his guests a special paper-thin pasta, rolled out paper thin with a
a golden rolling pin that gave the pasta a uniquely porous surface and
particular fragrance impossible to reproduce.
The pasta was such a success that it soon became famous in all the Neopolitan noble circles and soon its fame spread all over the Campania region.
In time, the Duke commissioned a small local pasta factory, belonging to the Corona family, to produce this precious pasta and from then on this tradition and secret of the gold drawn pasta has been passed on from generation to generation up to the present time.
At the beginning of the 19th century the Corona Family moved to the Marches region in the small village of Campofilone where that unique and rare pasta is still produced with the same passion and skill as always.