Pastificio Sorrentino

Pastificio Sorrentino is a pasta maker in Gragnano, Campania. It stands in the Valle dei Mulini, the valley of the town's old water mills. According to the company, it combines the centuries-old tradition of Gragnano's master pasta makers with high-quality raw materials, and it manages the whole chain from mixing the dough to packing.

Production is based on durum wheat semolina, mostly from southern Italy, with a protein content above 13.5%, which gives the pasta its al dente bite. The dough is extruded through bronze dies that make the surface rough and porous (the Neapolitan "arraggiatura"), so sauce clings better. The pasta is dried slowly at low temperature, which keeps its pale yellow colour and nutrients such as lysine.

Pastificio Sorrentino is a member of the consortium that protects Pasta di Gragnano PGI; its organic semolina is certified by ICEA, and the company holds ISO 22000 and ISO 22005 certificates for food safety and traceability.

The range is dry durum wheat pasta in two families. "L'Oro di Gragnano" covers the PGI ranges i Sempre in tavola IGP, i Lunghi IGP, i Giganti IGP and gli Esclusivi IGP, made only from Italian semolina and water from the local aquifer. "L'Anima di Grano" covers the organic ranges i Sempre in tavola BIO, gli Sfiziosi BIO, i Lunghi BIO and i Giganti BIO, plus the wholegrain L'Anima di Grano Integrale Bio and the children's line Primi Pasti. Shapes include spaghetti, linguine, penne, rigatoni, paccheri, casarecce and cannelloni.