Since 1848, Afeltra has crafted its celebrated pasta in Gragnano, Campania. Following tradition, the pastificio uses water from Monti Lattari, extrudes the pasta through a bronze dye, and air dries each shape in the Mediterranean breeze.
Made according to a centuries-old recipe in the Po River Valley in Northern Italy, Grana Padano DOP is the best-selling DOP cheese and a staple in Italian cuisine. Aged from 9 to over 24 months, it boasts a grainy structure and nutty flavor.
Located in the southern region of Campania, Rigorosa is rigorous in selecting the highest quality and following time-honored techniques. The resulting bronze-extruded and air-dried pasta is enjoyed in Italy and across the world.
Pastaio di Gragnano crafts its world-renowned pasta by guiding a sheet of fresh dough through a bronze mold and air drying each shape for 24 to 48 hours. The resulting pasta is the perfect al dente consistency to stick to sauce.