
20.07.2011 / Food & Leisure
A Name, a Destiny
Gragnano is a small municipality southeast of Naples, but its name is mostly known for a gastronomic product that made the Italian history: pasta.
It was right here that the first pasta factories were born back in the 16th century. A destiny that was written in the name of the town itself – Gragnano, deriving from the Latin toponym praedium granium, an agrarian property where the Gens Grania, of Roman origin, dedicated herself to wheat processing.
So what is so special about pasta di Gragnano? First of all, the style of production: the dough is forced through rough bronze forms (trafilata al bronzo) and dried naturally at low temperatures.
Secondly, the ingredients: top quality durum wheats with a high percentage of gluten and proteins.
Furthermore, to be called “pasta di Gragnano”, the pasta must be produced in a legally defined area in and around the Bay of Naples and made with the calcium poor water of the Monti Lattari.
It’s no wonder then that this great product absorbs the flavor and liquid of the sauce with such perfect deliciousness. Just don’t forget to cook it al dente!




