LA FABBRICA DELLA PASTA DI GRAGNANO

NAPOLI, ITALY

In the hills south of Naples lies Gragnano, a town so closely linked to pasta making that it is known throughout Italy as The City of Pasta. Here, generations of artisans have perfected a craft shaped by local durum wheat, high quality spring water and centuries of know-how.

What makes La Fabbrica della Pasta di Gragnano stand out to us is their commitment to the Appulo-Lucano short supply chain. The durum wheat is sourced from a certified network of growers across Puglia and Basilicata, creating a direct and traceable connection between the fields and the pasta factory. By working closely with local farmers and using 100% Italian durum wheat semolina, every stage of production can be monitored for quality, consistency and provenance.

The pasta itself is produced according to the traditions that have defined Gragnano for centuries. The dough is made with local spring water, extruded through bronze dies to create a rough surface that holds sauces beautifully, then slowly dried at low temperatures to preserve flavour, aroma and texture.

La Fabbrica is also the first artisan pasta producer in Gragnano to receive Pasta di Gragnano IGP certification. IGP (Indicazione Geografica Protetta, or Protected Geographical Indication) is a European quality designation that guarantees the pasta is produced in Gragnano according to strict standards governing its origin and production methods. Simply put, it is a mark of authenticity that protects one of Italy's most celebrated food traditions.

La Fabbrica della Pasta di Gragnano creates products that showcase the very best of Italian craftsmanship.