Our Pasta
IN GRAGNANO-NAPOLI SINCE XIII CENTURY
PASTA IS IN OUR BLOOD
BRONZE DYES
Bronze dies and slow extrusion are key elements to craft our very rough pasta surface. These microfractures release starch when pasta is tossed in the pan so that pasta makes its own sauce.
Where we come from pasta has always been made with bronze dies, we carry on this tradition with continuous engineering innovation of our dies masters.
SLOW DRYING
Drying time and temperature are a critical part of the process and key to the final quality. We dry our pasta slowly, 60 hours on average, at low temperatures to preserve its structure, aroma, and full flavour.
In Gragnano, pasta has always been dried with patience. We carry on this tradition with the same care, guided by our pasta masters and refined through modern precision.
SLOW DRYING
Drying time and temperature are a critical part of the process and key to the final quality. We dry our pasta slowly, 60 hours on average, at low temperatures to preserve its structure, aroma, and full flavour.
In Gragnano, pasta has always been dried with patience. We carry on this tradition with the same care, guided by our pasta masters and refined through modern precision.
A LEGACY OF MASTERFUL
DRYING
Slow, careful drying defines our pasta's texture and flavour. Our drying masters balance time, temperature, humidity, and airflow to achieve the highest standards.
A craft passed down through generations, carried on with precision and care in every batch.
SPRING WATER FROM THE
MONTI LATTARI
We use spring water from the Monti Lattari, where limestone naturally filters every drop. Its purity gives our dough clarity, strength, and bite.
Used by local pasta makers for generations, it's a simple ingredient that makes all the difference.
A LEGACY OF MASTERFUL
DRYING
Slow, careful drying defines our pasta's texture and flavour. Our drying masters balance time, temperature, humidity, and airflow to achieve the highest standards.
A craft passed down through generations, carried on with precision and care in every batch.
SPRING WATER FROM THE
MONTI LATTARI
We use spring water from the Monti Lattari, where limestone naturally filters every drop. Its purity gives our dough clarity, strength, and bite.
Used by local pasta makers for generations, it's a simple ingredient that makes all the difference.
AND THEN FINALLY
HAND PACKAGED
Every pack is folded and sealed by hand, a final touch of care that machines can't replicate. It's how we make sure each box looks as good as the pasta inside.
