Pasta di Gragnano IGP
Gragnano, a small town in the Naples district, is internationally famous for the quality of its pasta, made of middling hard grain flour, produced in its many and ancient Pasta factories. The ancient tradition of making pasta in Gragnano started in the 5th century when it was discovered that itas geographical position favoured the production of pasta. Positioned on top of a valley rich in mountain water springs which powered the watermills and gave the pasta a very characteristic taste. The warm weather with cool sea breezes helped the drying process that, at the time, used to be in the open air along the town’s streets. Consistent temperature and humid conditions guaranteed the flavour and perfect storage of the dried product. In the 17th century the first Pasta factories were family owned but it wasn’t long before the industry developed to industrial proportions, making the town very well known. The numerous Pastifici still follow the strict production rules: middling hard grain flour and artisan craftsmanship, with bronze drawing and natural essication guarantee the quality of Gragnano’s pasta.