Manufacturer History
The products from Pastaio di Gragnano are prepared using carefully selected wheat semolina, which is then slowly mixed with non-calcic water, extruded through bronze dies and slowly dried for up to 48 hours. In Gragnano (NA) the fresh air of the Vesuvio meets the breeze of the Gulf of Sorrento, creating a climatic harmony that is particularly favourable for making pasta. Thanks to their coarse texture, they exalt any type of condiment, gently capturing your salsas and sauces.
