Pasta from Gragnano IGP

The pasta di Gragnano , famous all over the world so as to make Gragnano “the city of pasta”, is born from the union between the durum wheat semolina and the water that flows from the Lattari Mountains, cradled by the particular microclimate created by the winds coming from the Mountains and the Gulf of Sorrento.

The testimonies of the processing of pasta in Gragnano date back to the sixteenth century and tell of an artisanal processing that has ancient origins, characterized by bronze drawing , which makes the surface of the pasta perfect for holding condiments, and the < strong> natural slow drying , essential for the final quality of the product.

Gragnano pasta has obtained the I.G.P. in 2013, which certifies the very high quality of local production and consecrates the art of the Gragnanese pasta masters.