Faella
A family pasta maker in Gragnano founded in 1870 by Gaetano Faella, producing dry Pasta di Gragnano IGP from Italian durum wheat.
Faella, in full Pastificio Gaetano Faella, is a family-run pasta maker in Gragnano, Campania. According to its official website, it was founded in 1870 by Gaetano Faella, and in 1907 the small business moved to its current site on Piazza Marconi, known locally as Piazza San Leone. It was later run by the founder's son, Cavaliere Mario Faella, and today his grandchildren manage it, the third generation of the family. In 1941 the company received the title of official supplier to the household of the Prince of Piedmont.
Faella makes its pasta as Pasta di Gragnano IGP: blends of semolina from 100% Italian durum wheat, slow kneading with water from the nearby Lattari Mountains, bronze dies and traditional drying at a very low temperature, no higher than 48 °C, for up to 60 hours. For special paccheri and spaghetti it uses the historic Italian wheat variety Senatore Cappelli. The packaging is fully recyclable paper.
The range is divided into lines: Faella Grandi Classici, the classic Gragnano shapes (spaghetti, linguine, bucatini, penne, tortiglioni); Faella Linea Premium, special shapes such as paccheri, calamarata, scialatielli and cavatelli in hand-packed paper bags; Faella Formati Extra, 53 cm candele, ziti and mafalde and fusilli al ferretto; and the wholegrain Faella Pasta Integrale. The company also sells its own sauces and tomatoes.
Facts
| Year founded | 1870 |
|---|---|
| Country | Italy |
| Region | Campania (Gragnano) |
| House range | Grandi Classici, Linea Premium, Formati Extra, Pasta Integrale |
What it includes
How it connects to Pasta
Faella → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Pasta di Gragnano
Frequently asked questions
When was Faella founded?
In 1870 by Gaetano Faella; in 1907 the business moved to Piazza Marconi in Gragnano, where it still operates.
How is Faella pasta dried?
Traditionally, at a very low temperature of no more than 48 °C for up to 60 hours, after slow kneading and bronze-die extrusion.
What is Faella's Senatore Cappelli pasta?
Paccheri and spaghetti made from the historic Italian durum wheat variety Senatore Cappelli, which the company uses to support biodiversity.
Similar
Il Re della Pasta · Ducato d'Amalfi · Antiche Tradizioni di Gragnano · Pastificio dei Campi · Gragnano in Corsa · Pastificio Gentile