A product and its territory are inextricably linked. Pasta di Gragnano IGP can only be produced within the territory of the Municipality of Gragnano, an area of just 15 sq. km.
Gragnano is a unique place thanks to the the peculiar microclimate created by its location between the sea and the Lattari Mountains of the Sorrento Peninsula. Pasta di Gragnano IGP is made using pure spring water and durum wheat semolina, ingredients that the Gragnanesi have used for the production of pasta since ancient times. There is evidence of milling activities dating back to Roman times, however the first family-run pasta factories in the town were born in the 16th century.
In 1845 Ferdinand II of Bourbon granted the Gragnanesi the high privilege of providing the
Court all of its long pasta. The act formally sanctioned Gragnano as the “City of Pasta”, which at the time employed 75% of the population in the processing of macaroni with more than 100 pasta factories
Thanks to its extraordinary history, pasta is everywhere in Gragnano. The history can be found in the Valle dei Mulini, a valley containing the ruins of a dozen ancient mills, the restoration of which is currently underway. On the 5th of April 2019 the first of these restorations on the Antico Mulino Porta Castello di Sopra was completed, this mill dates back to 1616.
The production process to obtain Pasta di Gragnano IGP consists of the following phases: kneading, extrusion or drawing, drying, cooling and stabilization, and ending with packaging. All these phases are carried out in the territory of the Municipality of Gragnano in the province of Naples, using the skills of the Gragnanese pasta makers. Pasta di Gragnano IGP has several forms but is always wrinkled and when cooked, the consistency of the pasta is firm, elastic, uniform and is always al dente.