This is the story… of Gragnano Pasta

Gragnano, Campania, in Roman times, already boasted a wheat milling activity with mills located along the banks of the Vernotico stream. In the 16th century, the “vermicellai” guild was established in Naples, which included a pasta factory from Gragnano. After the famine of the Kingdom of Naples in the 17th century, the consumption of pasta increased, fundamental for its nutritional properties and its low cost, thanks to the invention of bronze die extrusion.

Artisanal Gragnano Pasta: A Historic Date An important date to remember is July 12, 1845, when Ferdinand II of Bourbon expressed his desire to supply his court with Gragnano's long pasta. Until then, dried pasta was considered food for the poor, as it could be stored for a long time and the raw materials were easily available. The early 19th century marked the peak of Gragnano’s milling industry, during which Via Roma was restructured to be more functional for drying pasta. There are numerous paintings and photographs depicting the famous street during the drying process, which are historically fascinating. They portray the structures used for drying vermicelli or ziti, made of bamboo canes. In the 20th century, however, production declined due to the competitiveness of companies in northern Italy. Since then, the pasta factories of Gragnano and their artisanal pasta makers have focused on increasing the quality and variety of their products [discover all Gragnano pasta shapes] to bring excellence to your homes.

Gragnano Pasta and Pacchetella: The 2 Ps of Flavor How can you not try this superb pasta with top-quality sauces? Pair Gragnano pasta with Piennolo del Vesuvio DOP tomatoes and a few fresh basil leaves! The best of Italian food. A simple, tasty, and easy-to-prepare dish.