Città di Gragnano
Gragnano is a town with just under 30,000 inhabitants covering an area of 14 square kilometers, located on the southern border of the Province of Naples, on the lower slopes of the Lattari Mountains, which divide the two sides of the Sorrentine Peninsula. The town’s name originates from the Roman Gens Grania, which controlled extensive properties in these lands. Passing under various dominions during the Middle Ages and early modern period, Gragnano soon proved to be an ideal location for pasta production, thanks to its mild climate and the presence of springs from Monte Faito.
The volcanic fertility of Gragnano’s agricultural land has not only benefited pasta production but has also led to a wide variety of unique and distinctive food products since the Samnite and Roman periods. Today, the numerous European quality and protection certifications—six in total—make Gragnano a center of agro-food excellence renowned throughout Europe and a true ambassador of the Mediterranean Diet worldwide: the IGP (Protected Geographical Indication) for Pasta, the DOC (Controlled Designation of Origin) for wine, and the DOP (Protected Designation of Origin) for two cheeses, including Mozzarella di Bufala Campana, extra virgin olive oil, and tomatoes.
Famous for the invention of Panuozzo and the renowned Ciliegie di Castello cherries, the city is, of course, a paradise for pasta lovers, with hundreds of different shapes celebrating its tradition. But Gragnano offers much more: it is a true treasure of art, culture, and history. Visitors can explore its breathtaking landscapes through natural trekking routes. Every corner of Gragnano tells stories of traditions and natural beauty, making this city an unmissable destination for those seeking a rich and varied experience.
Consorzio di Tutela della
Pasta di Gragnano IGP
Following the establishment of the first family-run pasta factories in the 16th century, Gragnano was named “City of Maccheroni” by King Ferdinand II of Bourbon in 1845. Over the years, pasta production became increasingly integral to the city’s daily life, to the extent that one of the main streets, Via Roma, was soon transformed into a true open-air drying laboratory. The tradition of Gragnano pasta survived both the world wars and the 1980 earthquake, and today this activity remains one of the symbols of Italy’s gastronomic excellence.
In 2003, the first Pasta Consortium was established in Gragnano, formed by the union of four historic pasta-producing companies from the area. Today, the Consortium, which became a Protection Consortium in 2019, has fifteen members and serves as the guardian of the long tradition that has made Gragnano the “City of Pasta” renowned worldwide.
Linguine
This long, rectangular-section pasta format has its origins in Genoa in the early 18th century. It is thought that their flattened shape may have been influenced by the Italian word lagane, which refers to large sections of egg pasta that were used to make a dish similar to today’s lasagne. Their most renowned sauce is Pesto alla Genovese, though they are also compatible with fish sauces.
Fusilli corti
This short, spiral-shaped pasta takes its name from the ‘fusilli’ once used by spinners. In fact, to make fusilli, a spaghetto had to be twisted around a knitting needle, an operation very similar to that carried out by spinners. A typical recipe from Gragnano is that of short fusilli with tomato and ricotta cheese.
Paccheri rigati
A staple of Gragnano’s PGI tradition, the paccheri takes its name from the ‘ceffone’ (pacchero in Neapolitan dialect) that the owners of the artisanal pasta factories used to give to the ‘scugnizzi’ who picked up and ate the remains of the pasta left to dry in Via Roma. Its distinctive texture makes it a versatile pasta, ideal for pairing with a range of sauces, from meat-based to fish-based.
Ziti Lunghi
This product is produced with durum wheat and water from the Monti Lattari, resulting in an elongated, hollow, tubular shape. In southern Italy, the term ‘zito’ was initially used to refer to the ‘engaged women. It is notable that a dish called ‘I maccheroni della Zita’ is a particularly well-known item on the menu in Naples, often served to guests at wedding meals.
Calamarata Liscia
The calamata liscia is named due to its resemblance to the shape of squid rings, and is made from durum wheat. This format is therefore ideal for calamarata soaked in a sauce of cherry or piennolo tomatoes. Another well-known variant of this pasta features chunks of fish and shellfish.
Mezze maniche rigate
This compact, tubular format takes its name from the short sleeves of the Estii clothing range. The product is crafted from bronze and comprises durum wheat semolina and water from the Monti Lattari springs. An outer groove allows for the convenient storage of a variety of condiments. They are the ideal choice for stir-frying and al fresco dining.
Candele lunghe
This long, slow-drying pasta, a product of the renowned Neapolitan gastronomic tradition, takes its name from the traditional candles used during liturgical processions. Due to their irregular shape, candelas are often used in baked recipes. They are typically served with a vegetable sauce, comprising aubergines, courgettes and peppers.
Spaghetti alla chitarra
This pasta format takes its name from the tool with which they were traditionally prepared, a rectangular wooden frame on which steel wires were inserted, resembling the strings of a guitar. Their rough and porous surface allows them to be paired with a variety of sauces, from meat-based to fish-based, making them an ideal choice for any culinary application. They are particularly well-suited for seafood dishes.
TUBETTONI
This short, smooth-cut pasta format is named after its traditional cylindrical shape. This pasta is produced with durum wheat semolina mixed with water from the Monti Lattari springs, making it ideal for a typical Amalfi Coast recipe, tubettoni alla maggiorese, which features mozzarella, basil and tomato. It is perfect for consumption on hot summer days.
Candele Tagliate
Their smooth, cylindrical shape is derived from the candles used in liturgical processions that are a traditional feature of Southern Italian culture. Their shape makes them ideal for serving rich and hearty condiments, such as ragù or genovese but they are also ideal for au gratin preparation in the oven.
Bucatini
The distinctive shape and defining feature of bucatini – a central hole – have made this ingredient a popular choice in Roman and Lazio cuisine. It was however in Naples that they first achieved popularity. They are traditionally served with the classic Amatriciana sauce.
Eliche
This pasta format, whose name refers to its distinctive shape, reminiscent of a propeller, is designed to retain its cooked state for an extended period. The distinctive spiral shape of the fins allows the pasta to capture and retain any type of sauce. They are typically paired with rich sauces such as ragù or ortolana, but can also be enjoyed on their own with a simple oil and Parmesan cheese dressing.
Tortiglioni
These elegant, sinuous condiment holders are perfectly suited for a variety of condiments. Their name reflects their design, which features a spiral pattern reminiscent of lathe work. Additionally, their ascending shape makes them ideal for holding sauces. They are particularly suited to full-bodied sauces such as meat ragù, as well as more delicate sauces such as porcini mushrooms.
Lumaconi
The name “Lumaconi” is derived from the shape of the pasta, which is inspired by the shell of a snail. Their distinctive diameter and curved shape are ideal for capturing sauces and enhancing flavour combinations. They are ideally paired with full-bodied sauces, such as pork or vegetable ragouts.
Tagliatelle
While there is a popular legend that the birth of tagliatelle was inspired by Lucrezia Borgia’s long blonde hair, the history of this pasta is much older. This format is widely used in Emilia Romagna, particularly in Bologna, where it is prepared with fresh eggs and served with the traditional Bolognese ragout. The Gragnano version is produced using only durum wheat semolina and the renowned water from the Monti Lattari aquifer.
Rigatoni
Rigatoni is arguably the most iconic format of Italian cuisine, highly regarded for its full-bodied texture and balance that never weighs it down. The long, cylindrical, ridged shape of the pasta allows the sauce to penetrate the porous surface, enhancing the flavours and combinations.
Casarecce
This pasta format is easily recognisable by its distinctive folded posture, which curves at the tip. The surface of casarecce also has a slight textured quality, which is beneficial for retaining sauces and enhancing flavour. Given its origin, this pasta is ideally suited to accompany Sicilian pesto and other sauces that adhere to the traditional Mediterranean culinary tradition.
Vesuvio
Vesuvio is a slow-drying pasta inspired by Mount Vesuvius, the iconic volcano that dominates the Gulf of Sorrento opposite Gragnano. The cone-shaped format is a tribute to one of the symbols of our territory and the whole of Campania in general. This pasta is ideally paired with fresh sauces that exemplify the rich Mediterranean culinary tradition.
Scialatielli
A traditional dish from Campania, scialatielli are distinguished from spaghetti by their shorter, wider strips of rectangular cross-section. The name is derived from the Neapolitan dialect verb ‘sciglià’, meaning ‘to dishevel’. Indeed, this is the state in which scialatielli are presented as soon as they are drained and served on a plate. Scialatielli is a versatile pasta that pairs well with seafood and other hilly ingredients such as porcini mushrooms.
Mezzanelli
The mezzanello is a prominent ingredient in Neapolitan culinary culture. It is a long pasta format with a holey section. Prior to the post-World War II period, when olive oil was rather rare, this format was used in both aristocratic kitchens for the preparation of the renowned timpàni, and in less affluent kitchens where they were sautéed in a pan with lard and tomato.
Torchietti
Torchietti are a type of pasta with a characteristic twisted shape, like a curl, with ridges that make them particularly suitable for holding all kinds of sauces and condiments. In the kitchen, they are served with both meat-based sauces, such as the classic ragù, and those prepared with vegetables.
Spaghetti
Spaghetti, the most famous pasta in the world and one of the most important Italian products, has very ancient origins and its history can be traced back both to the Mediterranean and to Asia, being present in China since ancient times. One of the earliest mentions of the word spaghetti is in the work ‘li maccheroni di Napoli’ by the Neapolitan poet and playwright Antonio Viviani.
Fresine
A long, bronze-coloured pasta, halfway between linguine and pappardelle, fresine were once made with unrefined semolina and were therefore very fibrous. Also called “pellussielli” for the sensation they give to the palate, in Naples they are called “Le Correnti”. They are ideal for all kinds of sauces, from full-bodied meat sauces such as ragù to vegetarian sauces such as mushroom sauce.
Tripoline
According to popular tradition, this format was created in Naples in honour of King Vittorio Emanuele. The curled shape of the ribbon on one side means that the wavy side holds sauces and condiments perfectly. They are ideal with strong and decisive sauces such as game and offal, but in the Campania tradition they are also broken up and served with legumes such as chickpeas.
Mafalde
This pasta owes its name to Princess Mafalda of Savoy, which is why it is also known as ‘reginette’. It is a long and elegant shape, whose lateral curls are reminiscent of the lace that adorned the princess’s gown. Typical of southern Italy, it is traditionally served with a rich, full-bodied meat sauce mixed with ricotta cheese.
Coralli
A very small pasta whose name and appearance are reminiscent of a coral or a tiny pearl. This short, smooth pasta has a texture that makes it suitable for a variety of preparations, but it is at its best when used in soups, broths and chowders.
Trofie
The history of this format has its origins in the area of the Golfo Paradiso, in the province of Genoa. Born as an artisan product to be prepared at home, they only spread on a larger scale at the end of the fifties. Their name comes from the Genoese dialect word ‘strofissià’ (to rub), which refers to the movement required to shape the pasta by hand.
Gnocchi Napoletani
Reminiscent of fresh gnocchi, this pasta has a soft and delicate texture that is perfect for creamy, flavoursome sauces. Thanks to its shape, it retains sauces well, guaranteeing a unique taste experience. Ideal for baked pasta dishes, it can also be used in traditional pasta recipes.
Conchiglioni
A typical Campanian pasta, conchiglioni are ideal for filling with vegetables and ricotta or other cheeses, then seasoned with a simple tomato sauce or vegetable ragout. Their shape, which allows the seasoning to be absorbed, makes them suitable for all the typical oven-baked pasta recipes, but they can also be eaten in the traditional way, simply with a light tomato and basil sauce.
Elecoidali
As is often the case, the name comes from their slightly curved shape. A popular pasta shape, especially from Rome upwards, in northern Italian cuisine they are often called tortiglioni, a name that in Gragnano refers to a completely different shape, resembling small propellers.
Tofette
Shaped like a shell, able to hold sauces, creams or legumes, tofette are a pasta with a strong character, always al dente, loved for their versatility. They are ideal for light and quick dishes such as pasta salads, soups or simply dressed with a good tomato sauce and a drizzle of extra virgin olive oil.
Trottole
The fun, curved shape of this format is reminiscent of a spinning top, hence its name. The cavities that make up this pasta form the perfect casket to hold the sauce, and its thickness and porosity make it suitable for a variety of accompaniments. In fact, it can be served with potatoes, cheese, legumes and the classic Genoese pesto.
Pennoni rigati
The pennoni rigati is a variant of the classic penne. The name references the quills, formerly used for writing, which were cut on the bias to obtain a thin tip. Gragnano pennoni rigati are recommended for use with vegetable-based sauces, particularly in pasta all’Ortolana or with aubergines. They are also suitable for oven preparation.
Ziti corti rigati
With their elongated, hollow, tubular shape, their name refers to the ‘zita’, or fiancée, as they were often cooked at wedding dinners. Their ridged shape makes them ideal for the preparation of baked pasta and timballi. Furthermore, they are ideally paired with full-bodied sauces, such as the Sunday ragù, one of the most enduring traditions of Neapolitan cuisine.
Consorzio di Tutela della
mozzarella di Bufala DOP
Mozzarella di Bufala Campana DOP is a true excellence of Made in Italy. The product has its roots in Campania but is now produced in other central-southern areas such as Caserta, Cilento, Lower Lazio, and the Amalfi Coast. The name “mozzarella” derives from the verb “mozzare,” which describes an ancient artisanal technique where the cheese is hand-molded with skill, using only fresh Italian bufala milk.
This prized cheese obtained the Protected Designation of Origin (DOP) certification from the European Union in 1996. This certification attests to the cheese’s authenticity and superior quality, resulting from the unique conditions and traditional production methods that make it special. Only dairies that pass rigorous certification processes can claim the DOP mark, and certified producers are subject to constant checks to ensure high-quality standards and complete traceability.
Since 1981, the Consortium for the Protection of Mozzarella di Bufala Campana DOP has been passionately promoting and defending this esteemed cheese both in Italy and abroad. The Consortium distinguished itself for its commitment to monitoring the finished product, ensuring that every mozzarella meets the high standards of the DOP. With its Inspection Section operating nationwide, the Consortium uses qualified agents to ensure compliance with regulations.
Since 2014, every stage of Mozzarella di Bufala Campana DOP production has been tracked through an advanced digital platform, which records every detail of production, transfer, and transformation, thereby ensuring unparalleled safety and transparency.
Since July 2016, the Consortium has been headquartered in the Royal Cavalry Stables of the Royal Palace of Caserta, a historic location that celebrates the fusion of agro-food excellence and cultural heritage. This prestigious recognition is not only the culmination of a successful journey but also a symbolic return to the origins: the Bourbons had indeed established the first experimental dairy and a farm with a register of livestock at the nearby Reggia di Carditello, recording the history and names of the animals, inspired by court figures.
Consorzio
Produttori della Penisola Sorrentina
Founded in 2023, the Consortium of Producers of the Sorrentine Peninsula brings together thirteen wine companies and two agricultural businesses, covering the geographic areas of Sorrento, Gragnano, and Lettere. Its recent establishment, strongly desired by local winemakers, represents an important initiative to enhance a historic denomination that unites the Sorrentine Coast and the Lattari Mountains.
Thanks to the ongoing commitment and work of the Consortium, the historicity and quality of local Campanian grape varieties, including Falanghina, Piedirosso, and Sciascinoso, are protected and enhanced.