The pasta-making tradition in Torre Annunziata (Naples) began in the mid-sixteenth century. The traditional pasta recipe has been shared among families in Naples for generations.  The strong sun, the wind from the sea and the protection of Mount Vesuvius all contribute to the climate that allows for their very slow pasta drying method of 24 to 120 hours, (varying by pasta shape.)   The Setaro Brothers Pasta Factory is operated by a third generation of pasta artisans in Naples.  They blend tradition practices with technology and sustainability.