This is the story... of Gragnano pasta.

Gragnano, Campania, at the time of the Romans, already boasted an activity of grinding wheat with mills present along the banks of the Vernotico stream. In the 16th century, the corporation of “vermicellai” was established in Naples, among whom was also a pasta factory from Gragnano. After the famine in the Kingdom of Naples in the 17th century, pasta consumption increased, fundamental for its nutritional properties and low cost, due to the invention of bronze drawing.
 

One important date to remember is July 12, 1845, the year in which Ferdinand II of Bourbon expressed the desire to feed his court with long pasta from Gragnano. Until that moment, dried pasta was considered food for the poor, as it could be preserved for a long time and the raw materials were easily available.

The beginning of the 19th century marked the peak of the milling industry in Gragnano, years in which Via Roma was renovated to be more functional for drying pasta. The paintings and photographs depicting the famous street during the drying of pasta are numerous and historically interesting. They portray the structures on which vermicelli or ziti dried, made of bamboo canes.

In the 20th century, however, we see a regression in production due to the competitiveness of companies in northern Italy. Since then, the pasta factories of Gragnano with their artisanal pasta makers have focused on increasing the quality and variety of their products [discover all the formats of Gragnano pasta] and bringing excellence to your homes.
 

How can you resist trying this superb pasta with sauces of exquisite quality?
Pair Gragnano pasta with the Piennolo tomato from Mount Vesuvius DOP and a few fresh basil leaves! The best of Italian food. A simple, tasty, and easy-to-prepare dish.