Restaurants: stars of Pastificio dei Campi

Pasta dei Campi: great chef’s pasta

 

altPastificio dei Campi Gragnano Pasta isn’t a common pasta, it is a special product, recognized as a Protected Geographic Indication (IGP) and realized with excellent row materials: the best Italian durum wheat and the water from the springs of Monti Lattari. Our pasta is prepared with the traditional method of Gragnano by experts able to manage the bronze frames, respecting long times needed to realize a high quality pasta.

For these reasons, many chefs, both in Italy and abroad, chose Pasta dei Campi for their restaurants.

In many restaurants awarded by gastronomic guides (Michelin, Gambero Rosso, Espresso, Identità Golose…) or belonging to national and international associations such as Le Soste or JRE (Jeunes Restaurateurs d’Europe), Pasta dei Campi is a leading actor.


Here some of the “stars” of Italian cuisine who use Gragnano Pasta of Pastificio dei Campi:

Alfonso Iaccarino (Don Alfonso 1890 - Sant’Agata sui Due Golfi - Napoli), Annie Féolde (Enoteca Pinchiorri - Firenze), Antonino Cannavacciuolo (Villa Crespi - Orta San Giulio - Novara), Nino di Costanzo (Mosaico dell’Hotel Terme Manzi - Ischia), Gennaro Esposito (Torre del Saracino - Vico Equense - Napoli), Olivo del Capri Palace (Anacapri), Danilo Di Vuolo (Maxi dell'Hotel Capo La Gala - Vico Equense - Napoli), Giuseppe Guida (Antica Osteria Nonna Rosa - Vico Equense - Napoli), Salvatore Accietto (Tre Arcate - Piano di Sorrento - Napoli), Lucia Ronca (Acqua Pazza - Ponza) and many others.


But the aim of Pastificio dei Campi is to stay only in Italy, so our Gragnano Pasta is already used in many cities all over the world, from London to Paris from Brussels to Toronto, from Washington to Melbourne.

For example London is the European city where Pasta dei Campi is more popular: it is used by famous chefs like Giorgio Locatelli (Locanda Locatelli) and Marco Torri (Semplice).

While overseas the most famous admirer of our products is probably the star-chef Simon Johnson.