Pasta of Gragnano joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was issued on 21 June 1996.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Campania.
The production of pasta in Gragnano dates back to the sixteenth century when it appeared all the territory the first pasta family. The story on the origin of the fame of Gragnano as the home of the pulp to 12 July 1845, the day when the King of the Kingdom of Naples, Ferdinand II, during a lunch granted to manufacturers Gragnano the high privilege of providing the court of all the long pasta. Since then became the City of Gragnano Macaroni.
Until the seventeenth century, the pasta was a food but not widespread, as a result of the famine that struck the Kingdom of Naples, became a staple food due to its nutritional qualities and for the invention that allowed to produce pasta, called white gold, low Cost pressing the dough through the dies. Land is ideal to allow the production were Gragnano and Naples, thanks to their microclimate compounds from wind, sun and the right humidity.
Already the top 800 cities of Gragnano became famous for the quality of its macaroni and there were the beauty of 70 pasta factories, but is half of the century that the production reached its peak at that time 75% of the active population worked in the industry of macaroni, pasta factories were producing more than 100 and more than 1000 tons of pasta a day.
The art of making the dough has been handed down in this land from generation to generation and some techniques are still crucial to obtaining a quality product: these include, in particular, the die to the bronze, giving the dough Gragnano PGI typical roughness that allows it to retain the sauce to perfection.
Currently active in Gragnano are dozens of pasta factories, eight of which were included in the consortium “Gragnano Città della Pasta”, founded in 2003 with the objective to defend and revive the tradition of Gragnano.
Pasta of Gragnano is now a PGI product by obtaining the first Community recognition of quality assigned to pasta in Italy and Europe.
The requirements of the PGI brand are: the dough must be produced within the City of Gragnano only with durum wheat semolina and water from local aquifers.
Pasta of Gragnano PGI is a food product, obtained from mixing of durum wheat with water aquifer local product on the whole territory of the town of Gragnano in the province of Naples. The formats are released for consumption, different, all typical, fruit of the imagination of Gragnano pasta makers.
Cooking has a firm texture and supple at the same time with a good seal cooking which ensures uniformity and lack of stickiness.
The area of ​​production and packaging of Pasta of Gragnano PGI, includes all the territory of the municipality of Gragnano in the Province of Naples.


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