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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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Fusilli di gragnano IGP is an ancient pasta shape, traditionally made by twisting the pasta around a spindle. This beautiful pasta pairs well with tomato, meat and vegetable sauces.
La Fabbrica della Pasta has been making pasta for three generations in Gragnano, a small town nestled in the hills near Naples, famous for its pasta production for over 500 years. Pasta from Gragnano is very special: made with local spring water and high-protein Durum wheat which helps keep the pasta al dente, then extruded through a bronze die, giving the pasta a porous texture that helps it bind with sauce, and dried slowly at a low temperature. La Fabbrica della Pasta is amongst 12 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 were also the first pasta factory in Gragnano to make a bronze extruded artisanal gluten free pasta.
