La Pasta di Gragnano PGI
Since 2010, Gragnano Pasta is recognized as a Protected Geographical Indication (PGI)
On July 30, 2010 was held the public hearing for the approval of the PGI Pasta di Gragnano. With the Protected Geographical Indication, Gragnano Pasta can be protected from counterfeiting and abuse. The PGI is a brand that guarantees the origin and quality of the product. In the case of Gragnano Pasta, it also testifies a secular tradition. In Gragnano, since the sixteenth century there were factories for the production of dried pasta. The art of making pasta from durum wheat was handed down from generation to generation for centuries, right up to the present day.
What are the requirements necessary for a product to be called “Pasta di Gragnano IGP” (PGI)?
First of all Pasta di Gragnano IGP must be made solely from durum wheat and water from the local water bearing layer. Production must take place within the City of Gragnano.
The production process involves the extrusion through bronze frames. Its name is synonymous with quality because it creates a roughness in the pasta that lets sauces adhere to the pasta better.
Bronze frames also give the pasta a more whitish color. These frames are difficult to use and slow down the entire pasta production process. The next step of production is the drying process, which varies depending on the shapes; in any case pasta dries at a temperature between 40 and 80 ° C for a period of between 6 and 60 hours in static cells to drain or tunnel where it circulates hot air. Once dried, Gragnano Pasta is allowed to cool; within 24 hours it should be wrapped, without being carried, to allow a perfect preservation of the product.
Pasta di Gragnano IGP must be packed in cardboard boxes or transparent plastic bags or packaging made of vegetable or other recyclable material allowed by EU rules.