THE GOLD OF NAPLES
An excellent production, rooted in ancient tradition. Gragnano, a short distance from the city of Castellammare di Stabia, is known all over the world as the "city of the pasta." Here, in the sixteenth century, the first family-run pasta factory opened and their fame spread so much so that Ferdinand of Bourbon appointed them official suppliers of his court. The secret of such a special pasta? It is not just one, but a combination of factors: the quality of the farmland where the grain is grown, the purity of water that flows from the springs of mountain Faito, the mild and humid climate which aids the slow drying and, last but not least, the skilled craftsmen who have handed down their craft from father to son. An essential feature of Gragnano pasta is the bronze drawing, which gives the surface roughness necessary to retain the best condiments.
IGP BRAND QUALITY
The Consortium of Gragnano pasta makers
The consortium "Gragnano Città della Pasta" was created to protect and promote this unique pasta, which was awarded the European product recognition PGI in 2013 (Protected Geographical Indication) throughout the world. In order for pasta be classified as IGP Gragnano it must have certain requirements: it must be produced within the City of Gragnano only with durum wheat semolina and water from local aquifers. The dough must then go through bronze dies and drying must take place at a temperature between 40 ° and 80 ° C. After cooling, the dough must be packaged within 24 hours. With its golden color, Gragnano pasta is unmistakable: its superiority can be seen and tasted.