Pastificio dei Campi - No.3 Spaghetti Ø 2mm, Pasta di Gragnano IGP

The Gragnanopasta of the Pastificio dei Campi is unique in aroma, taste and consistency. Discover the best of Italian durum wheat at the first bite. This extraordinary pasta, which remains al dente when cooking, is the result of a selection of the best raw materials and a slow production process that is based on manual work and attention to every detail. It is precisely for this reason that Pastifico dei Campi pasta products are also IGP certified. The IGP is a seal of quality that guarantees the origin and origin of the product. In the case of gragnano pasta, it also testifies to a centuries-old tradition. In Gragnano there has been evidence of the manufacture of dry pasta since the 16th century. The art of pasta making has been passed down for generations to this day. What are the prerequisites for pasta to receive the IGP Gragnanopasta label? Above all, the Gragnanopasta IGP must be made exclusively from durum wheat flour and water from the local groundwater table. The reason for this can be found in the low-lime composition of the water, which is typical for this region and which has always contributed to the quality of the pasta. Production must take place within the municipality of Gragnano. Discover the Gragnanopasta of the Pastificio dei Campi, the best of all time and the first pasta that is traceable from the field to the plate.