OUR COMPANY SEARCHES HIGH-QUALITY RAW MATERIALS

In the heart of Italy, we select our wheats cultivated in Apulia, Basilicata, Molise and Marche.The Quality and safety standards are guaranteed by the traceability of the certified suppliers from the wheat field to the table.

THE SLOW PROCESSING OF DUST

The mixture between the 100% Italian semolina, pristine water from the Lattari Mountains and bronze dries, give to our pasta a unique consistency and a rough surface, capable of capturing sauces and turning each dish into an explosion of sensory emotions.

THE SLOW DRYING AND LOW TEMPERATURES

The slow drying and low temperature means that our pasta maintains the main organoleptic features of the durum wheat, avoiding the dispersion of important nutritional substances such as vitamins and amino acids.
Drying varies, depending on the formats , at a temperature between 40 and 80 ° C for a period between 6 and 60 hours.The final element of drying is the cooler, which brings the pasta to room temperature, thus to stabilize its temperature before introducing it into the external environment;

THE TASTING AND FINAL TESTS

Before moving on to packaging, 2 tests must be conducted:

1. The production manager must check that:
– external appearance MUST BE homogeneous;
– fracture section: vitreous;
– color: straw yellow;
– roughness: present as a characteristic of the bronze dies’ usage;
2. Cooking test:
When cooked, the “Pasta di Gragnano” PGI shows:
– consistency: firm and elastic;
– homogeneity of cooking: uniform;
– cooking resistance: good and long;
– stickiness: absent or imperceptible;

PASSING THESE TESTS,LET’S MOVE ON TO PACKAGING

It is necessary a careful attention during this phase, in which the operator will check every single pack of pasta. The PGI certification ensures the quality of our products for consumer protection.