Gragnano is the small hilltop town overlooking the Gulf of Naples known for its centuries-long pasta making tradition. 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. The result is a richly textured and flavorful pasta, one of the finest in the world.
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