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The Gragnano tradition dates back centuries and is a story of the territory -- Gragnano's unique micro climate particularly well-suited to growing the grain and then drying the pasta under the warm sun and the fresh breezes; as well as of the industrialization of pasta. The tradition follows the 2013 IGP guidelines that \"Pasta di Gragnano\" must be produced within the legally defined area, the dough must be extruded using bronze dies, and must dry slowly at low temperatures. 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["Dolce \u0026 Gabbana","Durum Wheat Pasta","Pasta from Gragnano","Pastificio di Martino"]
Spaghetti pasta packaged in the Dolce & Gabbana bag design! Stunning packaging, top quality pasta.
Members of theDi Martinofamily have owned & run the factory since 1912 with a passion for pasta that has always been interwoven with their history. Today, the family's third generation is at the helm of the company making PGI Gragnano pasta. Their ability to mix tradition and technology along with the selection of raw materials is the secret to the high quality of their pasta, which is produced with extra fine, 100% Italian durum wheat semolina together with spring water coming from Monti Lattari. The traditional Gragnano method of being passed through a bronze die and dried at a low temperature gives their pasta a superior flavor and a textured surface that binds well with sauces.
