home page ivitaly

best italian agri-food products & more

Gragnano's pasta PGI
Gragnano's pasta PGI, city of pasta

Features

Gragnano is recognised as "City of Pasta".
This definition concerns the history of pasta. In 1500s poor people needed to have food supplies; so, the first little pasta factories were established in this area of mills and wheat: flour of that wheat already used to became bread in the Romans period to provide Pompei, Ercolano, Stabiae.
The 1800s marked the great development of pasta in Gragnano: large pasta factories are born. In the mid-1800s, there were more than 100 pasta factories.
In 1845 the King of Naples's reign - Ferdinando di Borbone - authorized the Gragnano's pasta makers to officially supply the court of all the long shaped pasta.
So Gragnano becomes the "City of Pasta".

NOTE

In that period the urbanistic development of the city took in count the direction of the street in relation with wind directions, sun exposure. Are famous the images of Gragnano streets with rows and rows of pasta to be dried.


With the industrialization of Northern Italy (during 1900s) begins a difficult period for Gragnano, unable to compete with new machinery and larger resources of northern Italy. Many pasta factories closed.

However, in recent decades, Gragnano and its pasta factories have managed to relaunch a historic product that is now increasingly appreciated in Italy and exported around the world.

GRAGNANO PASTA: other pasta factories and images


contact us for more information


Pasta Liguori

How is it made?

KNEADING
The durum wheat semolina is mixed with spring water from the Lattari Mountains in a quantity no more than 30%. The next kneading phase allows that dough becomes homogeneous and elastic.

DOUGH DRAWING
The drawing phase is made through bronze dies which allow to obtain a rough surface, an important feature of a good italian pasta: the dough is pushed towards bronze die, whose shaped holes produce pasta traditional or new types.

DRYING
Drying phase takes places at a temperature between 40 and 80░ C for a period between 6 to 60 hours. It is extremely important for obtaining a quality pasta. Every cycle of drying - warm air ventilation - through static cells or tunnel driers, produces a kind of outer rind, but the inner part, transmit the humidity to outer rind, and it becomes soft again; this process continues until the humidity of outer surface is completely dried.

COOLING
The last stage of the drying process is the cooler: pasta, which temperature is still high - because of drying - must decrease until room temperature for the final stage of packaging.

 

Production area

Gragnano's Pasta is produced in the territory of Gragnano municipality, province of Naples.

Some producers

Pastificio Garofalo

Pastificio Lucio Garofalo S.p.A.

pasta factory Antiche tradizioni di Gragnano
Antiche tradizioni di Gragnano s.r.l.

 

Consortium for the safeguard of Gragnano's Pasta P.G.I.

The Corsortium was established on 2003. In 2013 Gragnano's Pasta was awarded the European P.G.I. denomination.


CONSORZIO DI TUTELA DELLA PASTA DI GRAGNANO I.G.P.
Via Tommaso Sorrentino, 26
80054 Gragnano (NA)
tel. +39 0813762753
email: info@consorziogragnanocittadellapasta.it
website: Corsortium website

 

Contact:

IVITALY

IVITALY is a project of:
GRECO STORE s.a.s.
Viale Vincenzo Ricci, 303
89029 Taurianova (RC)
P.IVA 02644000800

tel. 0039-3755916804

e-mail: info@ivitaly.com