Local Pasta Variety From Gragnano
The production of Gragnano pasta dates back to the late 16th century when the first family-run pasta factories were established in the area.
It is available in several distinctive shapes: Calamarata, Pennoni, Vermicelli, Penne, Caccavella, Conchiglioni, Pacchero or Schiaffone and Gragnano Fusilli. Once cooked, it has a firm, non-sticky consistency, maintains its shape well, and has a strong flavor of durum semolina with a pronounced aroma of ripe wheat.
Gragnano pasta binds perfectly with all kinds of sauces and the versatility of its shapes makes it suitable for any recipe.
