Antiche Tradizioni di Gragnano

Antiche Tradizioni di Gragnano is an artisan pasta factory (pastificio) in Gragnano, the town near Naples in Campania that has been making dry pasta since the 16th century. The company is a member of the consortium that protects Pasta di Gragnano, the EU protected geographical indication for pasta from this town, and states that its plant is certified for the PGI as well as to the IFS and BRC food standards.

The pasta makers behind the company come from a family of maccaronari, Gragnano's traditional pasta makers, now in its fourth generation. According to the company, its master pasta maker started his own production in 1970, after his grandfather and father had worked in the large pasta factories of the town; today he works together with his sons.

The pasta has two ingredients: durum wheat semolina from 100% Italian wheat and spring water from nearby Monte Faito. The semolina is sieved before production, the dough is drawn through bronze dies, which leaves a rough surface that holds sauce, and the pasta is dried in static cells at low temperature for at least 24 hours.

The range is divided into Pasta Corta (short shapes such as penne, rigatoni, paccheri, tortiglioni and Vesuvio), Pasta Lunga (spaghetti, linguine, bucatini, tagliatelle, pappardelle and scialatielli) and Pasta Regionale (trofie, orecchiette, fusilli and cortecce). All of it belongs to dry durum wheat pasta, the classic Italian pasta of Campania.