Fresh pasta, bread and pastry

Pasta di Gragnano

Pasta di Gragnano PGI: bronze-cut, slow-dried, made in a single town

Made only in Gragnano, a town at the foot of the Lattari Mountains that has lived on pasta since the 1500s, it takes just two ingredients: durum wheat semolina and the town's own groundwater. It is pushed through bronze dies and dried slowly at 40-85 °C, for up to sixty hours depending on the shape. It stays firm in the pot and never turns sticky.

• A rough, porous surface that holds on to the sauce
• Even straw-yellow colour and the scent of ripe wheat
• Both the EU PGI logo and the Pasta di Gragnano mark on every pack

How to enjoy it. Cook it in a large pot of well-salted water and pair it with Campanian cooking, rich sauces included. Kept cool, dry and out of the light, it lasts up to three years.

Production areas

Campania

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