Pastificio dei Campi
A Gragnano maker of dry Pasta di Gragnano IGP that works with old varieties of durum wheat from Apulia; the project began in 2004.
Pastificio dei Campi is a dry pasta maker in Gragnano, Campania, based on Via dei Campi. The project that led to the pasta factory was started in 2004 by Giuseppe Di Martino, a third-generation pasta maker from Gragnano. The company is registered as Pastificio dei Campi Spa S.B., a benefit corporation (società benefit).
Its central idea is control of the raw material from the field. The durum wheat is grown in Apulia, on the Tavoliere plain and in the Subappennino Dauno hills, an area long known for durum wheat. The company revives old varieties, requires cultivation without chemical fertilisers or glyphosate and a three-year crop rotation to avoid exhausting the soil, and accepts lower yields; farmers are paid every year, even in years without a harvest. The wheat is grown and milled in Italy.
The pasta is made as Pasta di Gragnano IGP: durum wheat semolina and water, bronze dies and low-temperature drying in static cells. The company uses blockchain technology to document the traceability of its batches.
The range has three lines: Pastificio dei Campi Pasta Lunga, long shapes such as spaghetti, linguine, bucatini, vermicelli and spaghetti alla chitarra; Pastificio dei Campi Pasta Corta, short shapes such as mezzi rigatoni, calamarata, mezzi paccheri and mezze maniche; and Pastificio dei Campi Pasta Doppia Lunghezza, double-length candele, spaghetti and ziti. The company's website also publishes recipes by chef Peppe Guida.
Facts
| Year founded | 2004 (project start) |
|---|---|
| Country | Italy |
| Region | Campania (Gragnano) |
| House range | Pasta Lunga, Pasta Corta, Pasta Doppia Lunghezza |
What it includes
How it connects to Pasta
Pastificio dei Campi → 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
Where does Pastificio dei Campi's wheat come from?
From Apulia – the Tavoliere plain and the Subappennino Dauno hills. It is grown without chemical fertilisers or glyphosate, with a three-year rotation, and milled in Italy.
Is Pastificio dei Campi pasta Pasta di Gragnano IGP?
Yes. The company makes Pasta di Gragnano IGP in Gragnano from durum wheat semolina and water, with bronze dies and low-temperature drying.
Who founded Pastificio dei Campi?
The project was started in 2004 by Giuseppe Di Martino, a third-generation pasta maker from Gragnano.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Pasta di Gragnano — Dry pasta with an EU protected geographical indication: durum wheat semolina and water, bronze dies, made only in Gragnano near Naples.
Similar
Il Re della Pasta · Ducato d'Amalfi · Antiche Tradizioni di Gragnano · Gragnano in Corsa · Pastificio Gentile · Faella