Pasta di Gragnano

The pasta di Gragnano is one of the most famous Italian products in the world. The love history between Gragnano and pasta begins at the end of the sixteenth century, with the appearing of the first family run pasta factory.

Gragnano, in fact, was famous for the production of textiles, but with the crisis of textile industry, began to spread the production of pasta, favored by the particular climatic conditions, from the slightly humid air which promotes the slow drying of the paste and by the water, not much calcareous, which gives that extra touch.

The growth of the pasta was further encouraged by the construction of 30 water mills, the remains of which can be still seen in the Valle dei Mulini.
It was not uncommon to see the dry pasta in the narrow streets of the city.

Today, the secrets of pasta are jealously handed down from father to son, and the flavor of the pasta that we can enjoy on our tables is that they have relished our ancestors.
Try the pasta di Gragnano with a drizzle of extra virgin olive oil and fresh little tomatoes: you will feel that goodness! A small tip: to flavor your first course mushroom based do not ever miss a bottle of truffle olive oil!