The small hilltop town of Gragnano, near Naples, is the historic epicenter and mecca of Italy’s dried pasta production. “The people of Gragnano have been able to produce and dry pasta in the streets for over 1,000 years because the climate was working in their favor,” says Giuseppe Di Martino. Members of the Di Martino family have owned & run their pasta factory since 1912 with a passion that has always been interwoven with their history.
In order to help his family through tough economic times in 1907, Giuseppe Di Martino went to work at 10 years old for a local pasta maker with no heirs. He picked up the craft quickly and by the age of 15, the company was signed over to the young man and Pastificio di Martino was born.
Today, the Di Martino family's third generation is at the helm of the company. 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 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 helps the sauce cling to each noodle.
Pastificio Di Martino has created a special partnership with Dolce & Gabana by featuring beautiful designs on pasta packaging that feature colors, symbols, and locations that symbolize Italy and its beautiful food and culture.
Quick View
Quick View
Quick View
