Tortiglioni di Gragnano PGI. Durum wheat semolina and Gragnano water. At Pastificio dei Campi they stretch the pasta in bronze and dry it for a long time at a low temperature.

Pasta is undoubtedly the best-known and most exported Italian specialty in the world and for centuries Gragnano has found the ideal place for its production, thanks to its mild and slightly humid climate.
Giuseppe Di Martino, third generation of producers of PGI Pasta di Gragnano, believe in the importance of the high quality of their raw material: durum wheat semolina. That is why they are committed to traceability, transparency and respect for the supply chain to produce the best pasta following centuries-old tradition with modern innovation. For this reason, in 2004 he created Pastificio dei Campi in Gragnano, province of Naples.
The Pasta di Gragnano PGI, in addition to the geolocation of the production plants in Gragnano, asks for some requirements such as production exclusively with durum wheat semolina and water from the local Gragnano aquifer; extrusion through bronze dies; drying at a temperature between 40 and 80°C for a period between 6 and 60 hours, using static drying cells or hot air tunnels and packaging within 24 hours at the same production site.
At Pastificio dei Campi they stretch the pasta in bronze and dry it for a long time at a low temperature. They let it rest for more than 60 hours in thermostatic cells waiting for it to dry perfectly. Only in this way can they be sure to guarantee the consolidation of a perfect gluten mesh. The result is the whitish color and that roughness that helps the sauce adhere more easily. Making each bite an explosion of flavor.