Di Gragnano

Based in Naples, this producer has been making fine artisan pasta for over 500 years – plenty of time to get it just right! It was taken over by the Moccia family in the early 1970s after a period of commercial strife – they became a key member of the pasta di Gragnano consortium which led the IGP certification of the pasta.

Di Gragnano’s pasta is made using the most authentic methods – local durum wheat and the calcium poor water of Monti Lattari is ued before the pasta is pushed through bronze forms to make its final shapes. The pasta shapes are then air dried at low temperatures with the mountain air – this gives the surface of the pasta its traditional rough texture which helps sauces stick better and for an all round better pasta compared to mass produced supermarket equivalents.