A small town nestled south of Naples, on the Amalfi Coast, Gragnano is the cradle of Italian Pasta! A fork at the origins of IGP* know-how.
3 km from the sea, surmounted by the reliefs of the Lattari Mountains, Gragnano is a pretty town of 30,000 souls. Here, one inhabitant out of six gets involved to produce local “white gold”. A Pasta way of life that dates back to the 17th century… Walking around the town centre, you have to imagine the trestles that once stood in the colorful alleys for drying pasta in the sea breeze. If the techniques have evolved, with drying going up to several days in specific devices, the craftsmanship has remained. The famous “Pasta di Gragnano IGP*”, is still made from a selection of the best durum wheat around the world – including Italian wheat – combined with spring water from the Lattari Mountains and bronze drawing. Garofalo, the oldest pastry master of Gragnano, has largely contributed to the recognition of this know-how since 1789. Today, this pasta with its characteristic flavor is exported to more than 60 countries!
THE VALLEY OF MOULINS, A WALKING THROUGH TIME
Accessible on foot from Gragnano, the Valley of the Mills – Valle dei Mulini – meanders through the hollow of the Lattari Mountains. It is here that settled, from the 12th century, water mills dedicated to the production of flour and semolina. There were around thirty of them in operation, fed by the Vernotico torrent, until the 19th century. Of these witnesses of another industry, stone ruins devoured by vegetation still remain today. The walk among these remains offers an unprecedented perspective on the craftsmanship of Pasta di Gragnano IGP*, which has remained intact.
GRAGNANO’S PASTA TO BRING BACK
Most of the pasta made by Garofalo benefits from the IGP* “Pasta di Gragnano”. Take advantage of your stay to fill up with the famous Linguine, but also the Radiatori, with their cylindrical shape and wavy ribs, or even the generous Rigatoni that like oven-baked gratinade…
* Protected Geographical Indication