Martin quality
The unique quality of a 100% Italian pasta, as tradition dictates
Ours is a PGI Pasta
Our pasta shapes are a PGI 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
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 durum 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 the bronze dies gives the pasta a rough and porous surface, which enhances the flavor of the grain, allows different formats to bind perfectly to the condiments and keeps the pasta tenacious in cooking, as the Gragnano pasta makers say. "Gragnano pasta is always al dente!"
Slow drying and low temperatures
Our pasta is dried at a temperature between 40 and 80 degrees for a period ranging from 6 to 60 hours. We use slow drying at low temperatures to prevent the sugars naturally present in the semolina from caramelizing, giving the pasta a yellow color and invalidating its flavor and quality
Packaging within 24 hours of production
To maintain the organoleptic qualities of our pasta and preserve the right level of humidity, we pack Pasta Di Martino in the place of production and within 24 hours following the production process