Pasta di Gragnano IGP

In 2013, Gragnano pasta was granted IGP status.

Choose from the following pastas. Varieties are sold separately. 

• Fusilli Corti Col Buco di Gragnano : The “fusi” once used for spinning yarn gives this pasta shape its name. To prepare fusilli, spaghetti had to be wound round a knitting needle, very similar to those used for spinning. A typical Gragnano recipe is fusilli with tomato and ricotta

• Mezzi Canneroni di Gragnano: These are also called “cannaroni”, a Naples dialect term meaning a thick tube or throat. They are a kind of small cannelloni, used in soups or baked pasta dishes.

• Tortiglioni di Gragnano: The tortiglione is not only a pasta shape, but also a traditional design in lathe work, featuring a spiral shape which lends its name to this die.

• Mischiato Potente di Gragnano: Another special format from Pastificio dei Campi, this is a mix of pasta shapes for lighter dishes such as pea soup.

• Paccheri di Gragnano: These classic "Neapolitan" IGP paccheri are ideal for stuffing and baking.

Pasificio dei Campi revolutionized the concept of producing durum wheat semolina, beginning with a redevelopment of the land where their ingredient is grown in Puglia. They involved local growers in the production of an extremely nutritious wheat variety, without the use of chemical fertilizers and using only traditional cultivars. By sacrificing high yields – and using a three-year rotation cycle to prevent soil impoverishment due to monoculture – they have taken a huge step in the direction of quality, and also the revolutionary concept of complete traceability throughout the production chain.

The 100% Made in Italy certification is another element in the picture of complete transparency and traceability of the Pasta di Gragnano IGP produced by Pastificio dei Campi, which since the outset has implemented a Total Tracking System, accessible to all consumers through their website.

Varieties sold separately.