Beyond the rules and regulations stated by the PGI, what is it though, that makes Garofalo’s pasta so consistently excellent? It begins with the ingredients used to make the dough. Garofalo has the final product in mind from the start of the production process. This means only first-class semolina is used that has been produced using durum wheat chosen for its flavour profile, gluten level and colour. The gluten level and quality (or index) is probably the most important of these features, as it dictates the firmness of the pasta and its cooked texture during eating. By prioritising durum wheat semolina with a high gluten index, Garofalo ensures its pasta maintains its shape once cooked. The semolina is then mixed with local spring water at a low enough temperature that the natural colour of the grain is preserved in the dough. This pasta is made with water from the town’s springs, which are said to have unique properties that contribute to the pasta’s exceptional flavor and texture.

Another path winding its way between bridges and banks allows a visit to the remains of a dozen or so ancient mills which the Consortium is now restoring. By the mid-19th Century, the city's dry pasta was so popular that the municipality of Gragnano started tearing down old buildings to make way for dozens of family-run factories that dried pasta on river reeds dangling like weeping willow branches outside their front door. If you’re looking for a unique and delicious pasta experience, Pasta di Gragnano is definitely worth trying. Gragnano pasta has already been adopted by the Gambero Rosso culinary schools, as well as the official pasta of Jeunes Restaurateurs d’Europe in association with producer Pastificio dei Campi.The strategic position of Gragnano is ideal for tourists who want to visit Campania’s top destinations. In fact, just a few miles away is the Amalfi Coast, one the most popular tourist destinations in Italy – a picturesque stretch of coast that has been enchanting visitors for hundreds of years for its astonishing beauty. An exclusive sunset tour of this area seems the best thing to do after visiting Gragnano during the day. Gragnano is home of some of the best dried pasta in Italy. [4] In 2013, Gragnano pasta was designated a Protected Geographical Indication by the European Union. [5] Margherita Sarrocchi (ca. 1560 – 1617), an Italian poet and a supporter of the theories of Galileo Galilei Pasta di Aldo's artisan egg dried pasta is a favourite of Michelin chefs. The company hand-makes pasta in the Medieval town of Monte San Giusto on the east coast of Italy. These monthly encounters, called #indovinachivieneacena, have become eagerly anticipated events enjoyed by chefs, producers and diners alike.

In addition to enjoying Pasta Di Gragnano with your favorite sauce, you can also enjoy it with a salad or some bread. This created frenetic milling activity which, by the 17th century saw the rise of a proper industrial districtand the emergence of the first modern pasta factories ( pastifici) in Gragnano. This article was guest-written by Pietro Marco Fraccalvieri of Select Italy, an agency specializing in Italian travel.

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If you're a pasta lover in search of elevating your pasta dishes to new heights, have you ever experienced the delights of cooking with PGI Gragnano Pasta? The first of these restorations was completed in April 2019. It is Antico Mulino Porta Castello di Sopra- www.facebook.com/MulinoPortaCastello- which was founded in 1616. There are many different shapes of Pasta Di Gragnano, but the most popular are the ones that look like long, thin tubes. La pasta secca, invece, utilizza solo semola di grano duro e acqua, ed è realizzata con trafile di bronzo che le conferiscono una consistenza particolarmente ruvida, perfetta per trattenere meglio il sugo. Fondamentale per questo tipo di pasta è il processo di essiccazione, che la rende più resistente nel tempo.