We take care of every single detail in our production process with deep passion. We are proud to offer a pasta with an taste and quality history spanning over centuries and nowadays recognized around the world." Vincenzo Parmendola - Owner
Now in its fifth generation, the factory “Antiche tradizioni di Gragnano” is owned by an ancient family of maccaronari. Following on the heels of his great-grandfather, grandfather and father (employees of pasta factories in Gragnano), the "master pasta maker" began working in the pasta manufacturing industry in 1970, bringing the knowledge and secrets handed down from generation to generation. The “Antiche Tradizioni di Gragnano” factory contributes with passion and mastery to preserve the local customs, characterized by more than 500 years of pasta manufacturing traditions. This is the reason why the small town is known as "Gragnano, the pasta town”.
The factory has demonstrated over the years that it is possible to produce pasta by using only Italian durum wheat. The pasta factory is located in the heart of Campania, in Gragnano, surrounded by beautiful places rich in art and history like Amalfi Coast, Sorrento Coast, the Gulf of Naples and Salerno. The favorable climate with its arid summers and the clayey soils give the durum wheat a high quantity of protein and high quality gluten, making the pasta rich and palatable.
Each confection of fresh pasta is a demonstration of the deep and powerful bond with the territory where the company is located, the respect for the ancient rules and a passion for natural flavors created with love and wisdom.
The company's business is based on the production of pasta, made by mixing the best Italian wheat flour, produced in Tavoliere delle Puglie, Sorrento, Campobasso and Benevento, with water poor in limestone that springs naturally from Monti Lattari at an altitude of 1400m above sea level. Specialized in the bronze-cut manufacturing that makes the surface of the pasta rough and whitish, the factory pays much attention to the drying process of its pasta that, depending on the format, is dried in static cells at a temperature between 32°C and 40°C, for a time ranging from 24 to 36 hours.