GRAGNANO PASTA PGI
“Pasta di Gragnan0” PGI is obtained from 100% Italian durum wheat dough, with water from the aquifer of the Monti Lattari, in a percentage not exceeding 30%.
Subsequently, the kneading takes place, during which the dough is worked until it reaches the right homogeneity and elasticity.
We pass to the drawing phase, which consists in inserting the dough into the bronze dies to obtain the chosen formats.
The processing ends with the drying, cooling and stabilization phases. In these phases, the pasta is dried gradually at a temperature between 40 and 80 ° C for a time that varies from 6 to 60 hours depending on the format.
The pasta is then subjected to various ventilation cycles with hot air. Production ends with cooling and stabilization. Packaging must take place within the following 24 hours on the production site. The production area of “Pasta di Gragnano” PGI includes the whole territory of the municipality of Gragnano, in the province of Napoli, in the Campania region.