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Zitoni Tagliati Lisci Di Martino
Pastificio Di Martino has always made PGI Gragnano Pasta by mixing the best 100% Italian durum wheat semolina together with the spring water coming from Monti Lattari.
The extrusion of the dough through bronze die and the particular drying process at low temperature confer pasta a very rough surface, able to enhance the seasoning and keep the wheat aroma intact.