The great pasta of Gragnano
Cooperative Pastai Gragnanesi
The vermicellari of the mills valley
Pasta production in family-owned companies
The airy and umid climate for the proximity of the sea, the richness of the hesd-waters and the quality of the water, united to the old and great ability to knead the semolina, were first gragnanensis vermicellari’s (then maccaronari) good fortune.
In fact, since 900 a. C. floury cereals in large amounts left Gragnano and its mills for all the Kingdom.
In spite of an appreciable milling activity, pasta production in Gragnano was organized in family-owned companies.