Making pasta in Gragnano is ancient form of art, that involves history, culture, patience, secrets and traditions. To be born and raised in Gragnano means to be surrounded by the exalting taste and scent of the durum wheat semolina and from the pasta that comes from it! ... and like an enchantment, you just can't live without!!!

Gragnano is a wonderful hilly small town in the district of Neaples; it's set as for spell in the heart of Monti Lattari, in a strategic position, exactly in the middle between the gulf of Amalfi and the gulf of Sorrento; its only 30 minutes by hydrofoil away from Capri and Ischia. In all the world it's famous for its gastronomy. Gragnano has always been well known and has always been wished from more than 500 years because of the production of its prestigious pasta, of its red nectar... well known as a little sparkling' wine d.o.c., of its delicious "Monk Provolone". The so famous "maccheroni ' made with genuine and natural ingredients (like water, durum wheat semolina, passion, love and fantasy) were and are produced with three different levels of working: household: "women use to compete one against another to roll up as more fusilli as possible in one hour"; handcraft: where "o' maccarunaro 'e Gragnano" hands down, from father to son, the respect of secrets and traditions essential to obtain a product of high and selected quality; industrial: for the everyday good pasta.
In Gragnano there were about 300 pasta factories; today there are more than twelve pasta factories, which hare always been "witness and messengers 'around all the world of this moving, cheerful and lively small town, where pasta is a symbol, a precious gift and a shared exquisitness. Working maccheroni began more important since the middle of XIII century, when the greater part of Gragnano's people devote themselves in working the "white gold ". Slow drying was helped by light and a little humid air, by the crystalline and incontaminated water from Pendolo's Hill. Besides the production was made better by durum wheat semolina, which was milled "in loco" by 30 water mills, which ruins can be today seen in the enchanted "Mills Valley ". The golden era of the pasta from Gragnano is the '800; in this century, at the same time of the growing of handicraft pasta factories, were growing production's places more wide along all via Roma, piazza Tritione, piazza S. Marco; they began the heart beating of Gragnano. Maccheroni were displayed along streets (which were built with particulars diagonals) to dry. after the year of Italy's Unity, 1861 , the productions of pasta reached height. There were requests of this delicacy around all the world, so that king Umberto the 1th and his wife, queen Margaret from Savoia, let build a railway station which would connected Gragnano to Neaples and than to all the ports of the world. Despite many problems caused by the 1th and 2nd World War and by earthquakes, Gragnano is and has always been the great "city of the pasta"; protagonist of international business, it has savouries and savories recalling in our memory the ancient traditions of quality. We invite people to come in Gragnano to like again it.

Visit the Official Web Site http://www.lafabbricadellapastadigragnano.it