The first pasta factory in the world certified PGI (protected geographical identification) La Fabbrica della Pasta of Gragnano created the first and Gluten Free Artisan Pasta of Gragnano!

Artisanal dry pasta from Gragnano that is gluten free! Made with the best rice and corn flour available and local spring water, bronze-drawn and slow-dried at a low temperature, this true artisan producer from Gragnano was the first to offer a gluten free line. La Fabbrica della Pasta have been family-owned producers for 3 generations, and they transferred all the magical secrets of the true Artisan Pasta of Gragnano to their gluten free line. They are the first pasta factory in the world to earn be certified PGI (protected geographical identification).

In their own words… “A Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be filled in Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina, pasta, and the result … like magic … you can not do without! Although we have not been able to resist the magic …. of exciting flavors and scents of Gragnano! “

La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for itsproduction of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.

La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal Gluten Free Pasta! Created by selecting the best corn and rice flour and adding spring water, the Caccavella pasta is allowed to dry slowly and gently at a low temperature, and then packaged beautifully.

It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.

All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.

The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.

The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:

1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.

2. Cooking of the juice to get a concentrated must.

3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).

4. Tasting and transfer from the barrels to the final bottle.

Maltagliati is made from dough scraps from the manufacturing of other types of pasta. The excess parts of the dough are left with irregular shape and thickness, therefore “non-homogeneous” or in Italian, maltagliati.

As probable food for the poor, recipes for maltagliati generally call for simple, inexpensive ingredients. The most classic use of maltagliati is in bean soup.

Antica Pasta of Marcozzi di Campfolione make exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.

The quality of non-GMO Italian wheat selected makes it nutritious and easy to digest even for those with gluten sensitivities. The eggs are local, from free-range hens and provide extra protein.

This exceptional egg pasta is full of flavor, has a light bouncy texture and cooks quickly.

Le 4 Caccavelle – Giant Shell Pasta from La Fabbrica della Pasta, the first artisanal pasta maker in Gragnano to receive IGP certification! Comes beautifully packaged with a mini-CD containing recipes!

The first pasta factory in the world certified PGI (protected geographical identification) La Fabbrica Gragnano pasta, a pasta factory in town of Gragnano, combines 500 years of pasta tradition with the latest technology. Small – Large – Magic Secrets that are handed down from generation to generation by joining know-how and inventiveness of a very special craftsmanship !

It is with these characteristics that La Fabbrica della Pasta Gragnano is recognized and one of the most appreciated brands in the market for their high level of product quality.

In their own words… “A Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be filled in Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina, pasta, and the result … like magic … you can not do without! Although we have not been able to resist the magic …. of exciting flavors and scents of Gragnano! “

La Fabbrica della Pasta is located in Gragnano, the small hill town in the province of Naples famous for over 500 years for its production of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.

La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal Gluten Free Pasta! Created by selecting the best corn and rice flour and adding spring water, the Caccavella pasta is allowed to dry slowly and gently at a low temperature, and then packaged beautifully.

Egg pasta with black truffles, known since the Sumerians. Ideally served with truffle butter or truffle olive oil, black pepper and parmiggiano for a very special treat. Also delicious with anchovies and parsley or with mushroom sauces.

Antica Pasta by Marcozzi of Campofilone make exquisite handmade egg pasta and farro pasta by using select all-Italian ingredients according to the Campofilone tradition dating from 1400.

Authentic dry pasta from Umbria!

Organic pasta by Antico Pastificio Umbro is produced with 100% Italian grain, slow dried at a low temperature and bronze drawn. Processing techniques and the use of carefully selected raw materials make the Organic “Bio” line healthy and delicious.

It is a condiment typical of Modena area, made from cooked grape juice (called “MUST”), concentrated through a long cooking process and put on rest in wooden barrels to acetify and concentrate naturally.

All products from PONTE VECCHIO are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two qualities of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.

The aged vinegar has very remote origins; the literature testifies that it was used as a “precious gift” offered to nobles, kings and intellectuals in sign of respect, peace or to pay some dues. It was also included in the ladies dowries for its medicinal properties and high value. Thanks to Giacomo Casanova who used to offer it to his lovers, the aphrodisiac reputation of the aged balsamic spread out but it is especially well-known for its digestive properties, this is the reason why an aged Balsamic (thicker and sweeter) can be used pure as an after-dinner.

The artisanal methods to produce balsamic Vinegar are handed down within the balsamic artisan families, they briefly consist of:

1. Pick-up of grapes typical of Modena area and immediate pressing to get the juice.

2. Cooking of the juice to get a concentrated must.

3. Aging of the must in wood barrels located in the “Acetaia”(attics of the houses, very cold in winter and very hot in summer to help the natural fermenting and concentration process).

4. Tasting and transfer from the barrels to the final bottle.

This mixture of field mushrooms, black olives and black summer truffle pairs well with many dishes. Use it for appetizers, spreading it on crostini, bruschetta or as a filling. Wonderful also with pasta, rice or meat dishes, as well as omelettes. Heat in extra-virgin olive oil and season with salt to taste.

“Giuliano Tartufi” was born of a hobby and a passion: when Giuliano Martinelli would go into the forest each morning, before his factory shift, to hunt for truffles with his inseparable dog Leda. Between 1986 and 1989 he began buying and selling fresh truffles, participating in all the markets in the Pietralunga area. He was gradually able to dedicate himself completely to his passion and it became his work as he founded his company Giuliano Tartufi in 2001.

Cocoa and Spice Cookies – Organic, Gluten-free

Made with rice flour, these gluten-free chocolate cookies have delicious flavor.

gliAironi uses only natural and organic ingredients (without preservatives, margarine, colourants or artificial flavors), to conjure up the taste and smell of the past.

About the Company

The experience of five generations in rice cultivation has paid off best in the “Grange” area (surrounding agricultural land of Vercelli), where the Perinotti family has dedicated its efforts to improving farming conditions on our estate, the Tenuta Pracantone.

The family made a unique choice: investing in quality, experimenting and adopting agricultural methods with minimal environmental impact, whilst rediscovering the most traditional and valuable varieties of this precious cereal crop.

Until just a few years ago, Italian rice cultivation focused on quantity and on the indiscriminate use of chemical fertilizers and agrochemicals, thus compromising the quality of the crops and endangering the species typical of these wetlands. Only the introduction of a less aggressive form of agriculture allowed the endangered Grey Herons (Aironi Cenerini) to repopulate the paddies. And it’s precisely to those majestic birds that Michele Perinotti chose to dedicate Risi&co, the company he leads with enthusiasm and passion, and where he carries out continuous research in order to achieve his vocation: bringing to the tables of foodies from around the world the protagonist of the perfect risotto and all its many interpretations, with #alcentrodituttoilriso (rice at the heart of everything).

Today, the company’s expertise and know-how have expanded, thanks to the involvement of new partners dedicated to selection, research and production in the field, and marketing communication of the product. With one constant feature: a passion for our work!

Ready-to-cook Porcini Mushroom Risotto made with gliAironi’s minimally processed carnaroli rice and dehydrated porcini mushrooms.

This line of Gli Aironi ready to serve risottos is made using the best ingredients for those who do not have much time to spend in the kitchen but not want to give up on the flavor and quality of the best ingredients.

To make, simply add to a pot with extra virgin olive oil, toast for a few minutes while stirring, then add a splash of white wine or water. Slowly add more water until rice thickens. Makes a creamy flavorful risotto in minutes.

gliAironi Arborio rice is a large-grained rice ideal for creamed risottos and timbales.

Their rice is minimally processed, retaining part of the proteins and vitamins A D E and K on the surface. This is impossible with industrial processing methods, which cannot guarantee the prevention of chemicals accumulating on the shells.

The gliAironi Arborio rice is a large-grained rice perfect for creamy risottos and timbales.

For the past five generations, gliAironi has focused on improving farming conditions in the Vercelli region. The heart of their production is Carnaroli rice, for which they select only the best batches in the pursuit of excellence.

The company constantly searches for perfection, assisted by food scientist Michele Perinotti, and has led international chefs to choose gliAironi rice, thanks to its extraordinary contribution to quality cuisine. They even produce Carnaroli rice for Jamie Oliver! Most recently, gliAironi launched the organic brand Le Grange.

The “O' Piatto Ricciolone” kit contains 1 500g pack of La Fabbrica della Pasta's famous pasta of Gragnano, 1 wooden spoon, and 1 handmade terracotta bowl. Serve the pasta from the large, curvy-edged bowl or display in your kitchen. Makes a great gift of authentic quality.

In their own words… “A Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be filled in Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina, pasta, and the result … like magic … you can not do without! Although we have not been able to resist the magic …. of exciting flavors and scents of Gragnano! “

La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for itsproduction of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.

La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal Gluten Free Pasta! Created by selecting the best corn and rice flour and adding spring water, the Caccavella pasta is allowed to dry slowly and gently at a low temperature, and then packaged beautifully.