Pasta
Italian pasta is the best and most exported in the world. The quality of Italian dry pasta is sanctioned, among other things, not only by centuries of tradition and evolution, but also by the fact that it is the only pasta in the world that, according to regulations, must be made only from durum wheat. Our company is located in a strategic geographic context, just a few kilometres from the town of Gragnano, which is the absolute emblem of quality pasta produced in Italy and, by virtue of our direct connection with the best pasta factories in the area, we are therefore proud to be able to offer our customers not only Italian pasta but, quite simply, the best
Pasta production in Gragnano dates back to the late 16th century when the first family-run pasta factories appeared in the area. In reality, the pasta-making tradition in Gragnano has much more distant origins, going back to Roman times. Gragnano pasta is characterised by the use of only the best raw materials, artisanal processing, bronze drawing and slow drying. The typical feature of this pasta is the wrinkled surface and the imaginative shapes designed by Gragnano pasta makers.
Products
In fact, for the production of Gragnano Pasta, only the best Italian semolina from first extraction is used (only the heart of the grain of wheat), combined with water from a centuries-old Gragnano spring; only bronze dies are then used, capable of giving the pasta format a unique roughness, like no other. Drying is then one of the salient moments: the pasta is dried slowly, delicately, at a low temperature. The colours and flavours of the pasta thus remain unchanged compared to the high quality semolina used. To give a further connotation of quality, the production is finally completed by packaging that is always refined and valuable, most of the time completely by hand, as is the centuries-old local tradition.
