Gragnano Pasta Di Napoli Spaghetti 500g



Gragnano Pasta Di Napoli 500g. “A Classic Brand”  Pastificio Lucio Carofalo a Traditional Extra Long Italian Spaghetti made from Durum Wheat Semolina. Located on a hilltop between Monti Lattari and the Amalfi Coast, Gragnano is celebrated for its air-dried, bronze-extruded pasta across the world.

Why Pasta Di Gragnano Is The Best In The World – Forbes Magazine


Located in the region Campania, Gragnano was one of these few territories in which the “white gold” (as the gragnanesi – Gragnano townsfolk – call pasta today) became part of a mass production. Despite the encouraging start, a series of unfortunate events, such as famines, epidemics, and droughts, prevented this business from growing further. It was only in the 18th century that Pasta di Gragnano became a proper brand, first sold in the nearby regions and then gradually spreading all over Italy.

This century was an authentic golden era for the area, with the establishment of numerous pasta factories in the main road of the city. In 1885, Gragnano was the first city in Campania to gain a direct rail connection to Napoli. This was proof of the growing importance of this place. Finally, the last century was the era of globalization. This was when Pasta di Gragnano began to travel beyond Italy’s borders to the rest of the world. Gragnano Pasta Di Napoli is the best around.

Today, Gragnano is synonymous with pasta, especially “maccheroni,” one of the most famous types of pasta all over the world. I pastai – pasta makers – continue to strive for the quality production of this exquisite product that popularized the town.


Pasta has been made in Italy for thousands of years. There is evidence that the Greeks once cooked sheets of dough made of wheat flour and the juice of crushed lettuce. The first real document that describes modern pasta can be traced to 13th century Italy. Until the 16th century, pasta was homemade; in fact, it was the most consumed meal in the house throughout the peninsula. It was in these years that pasta became an industrial product, thanks to a small number of Italian pioneers. And Gragnano is where it all began.

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