Gragnano

Not far from Naples there is a town that has been the production center of “maccheroni” for more than 500 years. Due to the amazing combination of wind, sun and humidity, the town of Gragnano is a unique place for drying pasta. The persistent observance of old traditions, water from local springs, flour from “hard” wheat that grows only in Italy, and the use of bronze extruders that give the pasta a rough surface are the components that ensure the highest quality of pasta from Gragnano.

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