Martino quality
The unique quality of a 100% Italian Pasta, as tradition dictates
In Gragnano the tradition of pasta production has a 500-year long history. At Pastificio Di Martino we have been working for three generations to offer a unique pasta, of the highest quality and that is 100% Italian, just like our company
Ours is a I.G.P. Pasta
Our pasta formats are a I.G.P.product, this is because the entire production process of Pasta Di Martino takes place only in Gragnano, a place of Protected Geographical Indication, which thanks to its unique characteristics allows for the production of superior quality pasta
Get inspired by over 120 formats of Pasta di Gragnano I.G.P.
The uniqueness of Gragnano pasta
Gragnano is a place that naturally lends itself to the production of dry pasta. The proximity to the sea and to the Lattari Mountains, which guarantees a mild, slightly humid and windy climate, and the presence of Monte Faito, from which water low in chlorine flows, have made Gragnano an ideal area for the production of pasta for centuries. of unique quality
How Pasta Di Martino is made
Our production process complies with all the standards of the Gragnano Pasta Protection Consortium, discover all the phases and characteristics of the production of Pasta Di Martino
Our dough: only 100% Italian wheat and Gragnano water
We select the best varieties of 100% Italian wheat and combine it with spring water from the Monti Lattari di Gragnano to obtain an elastic and homogeneous dough
Zero glyphosate, high in protein
We make sure that the wheat from which we obtain our semolina is treated favoring natural maturation, without the use of glyphosate, to guarantee the highest quality of the product. Furthermore, we only use varieties of wheat with a high protein content, to give Pasta Di Martino a minimum amount of protein of 14%
Bronze drawing
Our dough is drawn using only bronze dies. The extrusion with bronze dies gives our pasta a rough and porous surface, which enhances the flavor of the wheat, allows the different shapes to bind perfectly with the sauces and keeps the pasta tenacious during cooking, as the Gragnano pasta makers say... "Gragnano pasta is always al dente !"
Packaging within 24 hours of production
To maintain the organoleptic qualities of our pasta and preserve the right level of humidity, we package Di Martino Pasta at the place of production and within 24 hours of the production process.
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