La Pasta di Camerino is a distinguished Italian pasta producer based in Camerino, within the Marche region. Founded by Gaetano Maccari over 30 years ago, the company has grown from a small artisan workshop into a prominent brand under Entroterra S.p.

A., producing approximately 20,000 kilograms of pasta daily. ​The company emphasizes the use of locally sourced ingredients, including fresh category A eggs and first-extraction semolina, ensuring a genuine Italian product. Their pasta undergoes slow triple kneading, bronze die extrusion, and slow drying at low temperatures, resulting in a rough and porous texture ideal for holding sauces. ​