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‚Äôs (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.