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It must have been immediately clear to the sixteenth-century Gragnanesi how they could make the most of what nature was giving them: mountains from which pure water and wind gushed that came directly from the sea, bringing with them heat and humidity.

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Century after century, thanks to the wheat that came from Puglia and that was ground in the large water mills built on the road to Castello, on those immense and unspoiled Lattari mountains, that water was used to prepare tons of dough. The air, on the other hand, was found to be humid and perfect for drying pasta slowly and delicately, hanging on the streets and squares, which became famous as Via Roma, in the heart of the city.


It is here that the Zampino family works every day to honor the history of Gragnano and of those who have dedicated their lives to making it one of the most famous small cities in the world for the excellence of an Italian product.

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In 2010 Gragnano pasta obtained the Protected Geographical Indication (PGI) mark. This community recognition represented the achievement of an important goal both for pasta factories, which have always worked with respect and dedication, and for the entire city of Gragnano, which has made pasta its symbol with pride.

The European Union assigns the PGI mark to agricultural food products which, due to certain characteristics and production phases, are closely linked to an irreplaceable geographical origin; this implies that the strict production rules laid down by the specifications are respected. Our Gragnano PGI pasta is obtained from the mixture of durum wheat semolina with the pure water of the local aquifer, its ingredients are those of tradition, which are now reported in the Official Gazette no. 198 of 25 August 2010 and known all over the world.

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