Di Martino pasta is produced exclusively in Italy and more precisely in Gragnano, city in Southern Italy famous for the production of dry pasta. PGI Gragnano pasta has been made here for over 500 years and the production method handed down from generation to generation led in 2013 to obtaining the PGI (Protected Geographical Indication) recognition. In order to apply the PGI sticker on the packages, our pasta can only be produced in Gragnano and the water used must come exclusively from pure local springs

Di Martino pasta has always been made with 100% Italian wheat. A selection of the best italian durum semolina wheat from southern Italy to enrich your meal with a fragrant and tenacious pasta, at a minimum protein percentage 14%

The Protected Geographical Indication guarantees the origin and quality of the product and, in the case of Gragnano pasta, certifies a centuries old tradition. The sticker issued by the European Commission defines how some requirements such as the production exclusively with durum semolina wheat and water from the local aquifer are indispensable. Just as indispensable is the extrusion through bronze dies and the temperature of drying which is controlled between 40 and 85 ° C, for a time between 4 and 60 hours according on the shape. Packaging will take place within 24 hours

Pasta di Gragnano is the only dry pasta in Italy to have obtained the PGI certification. This means that in order to obtain the PGI stamp on their packages it is necessary to comply with precise production regulations, with detailed information on both the raw materials and the final product. A third party verifies every year that the production complies with the requirements and decides whether or not to grant the sticker. This way it is ensured that the ancient production method of Gragnano is respected and that all the phases that make this product unique in the world are respected. The result, which comes from the know-how of generations of pasta makers, is a bronze-drawn pasta, dried slowly at low temperature and with a high percentage of protein

The bronze die creates micropores on the surface of the pasta, making it especially rough and capable for retaining sauces to perfection. You will feel the difference!

To produce dry pasta, durum wheat semolina is used instead of flour (which is derived from soft wheat). Durum wheat has a higher protain percentage that allows pasta to retain shape memory. For Di Martino pasta, we use only 100% Italian high quality durum wheat, selecting from the best varieties including Saragolla, Marco Aurelio, Grecale and Core, which contribute to making our pasta unique

The Quality Department of Pastificio Di Martino is in charge of numerous checks, from the arrival of the semolina up to the packaging of the finished product. It is verified first that there are no external bodies inside the raw material, then several important parameters are analyzed, which must correspond to the requirements dictated by the Production Regulations of Pasta di Gragnano PGI and to those that the company requires: from color, to granulometry, to ashes and gluten. If the semolina turns out to be unsuitable, the tank cannot unload the goods and must return to the supplier. There are also very careful checks on all stages of pasta production, samples that allow the product to be analyzed, until the final cooking test, which ultimately verifies the conformity of the batch produced

Di Martino pasta is made only with Gragnano water and 100% Italian durum semolina wheat. Contains gluten

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Di Martino pasta is made only with Gragnano water and 100% Italian durum semolina wheat

Pastificio Di Martino does not produce gluten-free pasta in order to be certified as Pasta di Gragnano PGI. Therefor, our products must contain durum semolina wheat, according to the Production Regulations

The pasta should be stored in a cool, dry place, possibly far away from light or other heat sources. We recommend that you observe the expiration date on the package

The expiration date is always stated on the package. For the United States, the shelf life is 36 months