PGI Certification

The factory Sorrentino has obtained the P.G.I. The PGI is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and its uniqueness depend on its geographical origin, the very place of its production. The certification PGI of Pastificio Sorrentino testifies the tradition of Gragnano production. Production takes place in the town of Gragnano and meets strict criteria..

certificazione igp

Raw Materials

The production of pasta is an art and the excellence of the raw material is the only way to get a higher quality product. Pasta Sorrentino, in accordance with the dictates of the Community Pasta of Gragnano and of Protected Geographical Indication, is produced exclusively with durum wheat semolina and water from the local water layer. Durum wheat semolina Produced mainly in the regions of South Italy, the durum wheat semolina is the symbol of quality pasta for rich protein higher than that of wheat our. From a protein content higher than 13,5%, it derives a high gluten index and the related "tooth" during cooking. The durum wheat semolina is further distinguished from that of common wheat our for the particle size more pronounced than for its characteristic of amber color. Water The water used in the dough is little limestone that ows from the sources of Mount Faito. It is one of the fundamental factors for the quality of the nal product.

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La linea di Produzione

What is the bronze-drawing? The die is a plate with holes of different size and shape, which serves to obtain the different shapes of pasta. The Sorrentino factory, as tradition has it, the mixture passes through special bronze dies. The nobility of the bronze gives the pasta roughness and porosity, the so-called "Arraggiatura", allowing, at the time of the jump in the pan, to collect all the flavors and colors of the desired seasoning.

What is the slow drying at low temperatures? The slow drying at low temperatures gives the pasta the recognizable pale yellow color and preserves the taste and nutritional value of the raw material, such as lysine, a protein component present in a quantity rather low in durum wheat, which deteriorates gradually as the temperature of drying increases. The slow drying at low temperature is crucial for a healthy diet so as to the digestibility of the pasta itself.

How we do it? Dough processing is an art, an activity that requires passion and experience, experience that has been handed down from generation to generation and that has made the city of Gragnano famous worldwide. From stock preparation to packaging, the Pastificio Sorrentino gives life to a product that combines the technique and taste of a centuries-old tradition.

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The history of Gragnano

From the Romans to the nineteenth century through the appearance of the first mills, Gragnano has always distinguished itself in the production of pasta from durum wheat semolina. Late sixteenth century created the first pasta family. Mid seventeenth century: the small town of Lattari became famous for the production of pasta. Mid nineteenth century the Gragnano pasta, after the unification of Italy, opens the markets of cities like Turin, Florence and Milan. Pasta production reaches its peak. Today the Gragnano pasta is again returned to its passed glory. Gragnano pasta production is an ancient art, historical heritage, culture, traditions and secrets. To be born and to live means to be imbued Gragnano, intoxicated by the exciting flavors and scents of durum wheat semolina.

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Il Pastificio Sorrentino

Pasta Factory The Sorrentino pasta factory in Gragnano is a place where the durum wheat pasta is a religion. Recovering the centuries-old tradition of the fathers pasta factory uses the best blends of durum wheat semolina, bronze dies and naturally drying , working in close collabora-tion with the miller.

Home to Gragnano In the sixteenth century the first pasta factory appeared in Gragnano but it is in the mid-seventeenth century that the small town of Lattari became famous for pasta. The keys to success of Gragnano pasta are to be found mainly in the favorable climatic conditions. The city (squeezed between the mountains and the sea) enjoys a mild climate, balanced and slightly moist during the year, which can dry the pasta in a gradual way. Moreover, from the sources of Mount Faito gushes pure, low in chlorine, which gives the final product unique characteristics.

Philosophy The intent of the pasta factory is to preserve the flavor of a tradition and the taste of a product made with simple ingredients. The result of the selection of the best raw material and a process of hand-crafted, slow and accurate in every detail. We transform durum wheat semolina to offer a wide range of special formats, particularly recognized and appreciated by gourmets.

pala per la farina