They remind scenes of gragnano's lifetime and their guilds. its situated in the entrance of the fabulous mills i2ailey. eien has to be iisitated the saint mary of assumption's church, an ex archpraetorship centre where is an ancient roman sculpture, the franciscan church of corpus domini where is the greater ai'ras of all europe and, in the end, the church of st. john the baptist, better known as the church of st. sebastian, who is the patron saint of all pasta workingmen, that's why in his day all productions of pasta are stopped and people go in procession following the saint Gragnano is a wonderful hilly small town in the district of neaples; it's set as for spell in the heart of monti lattari, in a strategic position, exactly in the middle between the gulf of amalfi and the gulf of sorrento; its only 30 minut by hydrofoil away from capri and ischia. in all the world it's famous for its gastronomy. gragnano has always been well known and has always been wished from more than 500 years because of the production of its prestigious pasta, of its red nectar...
Chiesa risalente all’anno 1000
Antico Corso Sancio inizio ‘800 ideale per asciugare la pasta al naturale
well known as a little sparkling' wine d.o.c., of its delicious monk provolone, an exclusiIeness of our monti lattari. the so famous "maccheroni ' made of genuine and natural ingredients (like water from gragriano, durum wheat semolina, passion, lore and fantasy) were and are produced with three different levels of working: household: "women use to compete one against another to roll up as more fusilli as possible in one hour"; handcraft: where "o' maccarunaro 'e gragnano" hands down,from fat her to son, the respect of secrets and traditions essential to obtain a product of high and selected quality; ndustriai:for the ei7e1jday good pasta.In gragnano there were about 300 pasta factories; today there are more than twelve pasta factories, which hare always been "witness and messengers 'around all the world of this moving, cheerful and lively small town, where pasta is a symbol, a precious gift and a shared exquisitness. in our dherslfied territory, with green and incontaminated hills which mirror in the sea, there are mediei,al boundarL] walls,fiie saracen towers and two gates which represented the entrance in the feud of gra- gnano, a castle from the end of xii century and the only napoleonic arch in campania region; all that is an evidence of the history of this small town; afamous crib with shepherds from the '800 has to be ,isitated. along' streets. working maccheroni began more important since the middle of xiii century, when the greater part of gragnano's people devote themselves in working the "white gold ". slow drying was helped by light and a little humid ai!; by the crystalline and incontaminated water from pendolo's hill. besides the production was made better by durum wheat semolina, which was milled "in loco" by 30 water mills, which ruins can be today seen in the enchanted "mills valley ". the golden era of the pasta from gragnano is the '800; in this century, at the same time of ht growing of handicraft pasta factories, were growing production's places more wide along all via roma, piazza tritione, piazza s. marco; they began the heart beating of gragnano. maccheroni were displayed along streets (which were built with particulars diagonals) to dry. after the year of italy's unity, 1861 , the productions of pasta reached height. There were requests of this delicacy around all the known world, so that king umberto the 1 th and his wife, queen margaret from saioia, let build a railway station which would connected gragnano to nea pies and than to all the ports of the world. cI)espite many problems caused by the 1 th and 2nd world war, by earthquakes and by famines, gragnano is and has always been the great "city of the pasta"; protagonist of international business, it has savouries and savories recalling in our memory the ancient traditions of quality, we invite people to come in gragnano to lire again in.
La Fabbrica Della Pasta di Gragnano s.a.s. Di Antonino Moccia - P.Iva - powered by