The Eliche Giganti di Gragnano IGP D'Aniello are obtained from the mixture of durum wheat semolina with water from the local aquifer, characteristics also specified in the I.G.P. PASTA OF GRAGNANO.
The processing takes place according to an artisanal process, with rough bronze drawing, followed by slow drying at low temperatures.
The product represents an excellence of the territory certified 100% Made in Italy.
The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology.
The choice of a venue rich in history and tradition is not accidental but reflects the intentions of Pastificio D'Aniello to still preserve, in the era of advanced technologies, the artisan production methods, the attention to every single detail, from the selection of raw materials to control the phases related to production.
The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary.
To ensure a high quality of its products, Pastificio D'Aniello has set up a "SHORT CHAIN" project aimed at exploiting the riches of our territories and then transferring them to the final product "PASTA DI GRAGNANO I.G.P."
This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product.
This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO.
"Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer.
The production process for the production of "Pasta di Gragnano" consists of five phases:
THE DOUGH AND THE MIXING: the durum wheat semolina obtained is mixed with water. The subsequent phase of kneading ensures that the well-worked mixture becomes homogeneous and elastic;
EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape;
DRYING: drying varies according to the formats and in any case takes place at a temperature between 40 and 60 ° C for a period of between 6 and 60 hours. The drying phase is obtained through the static cells;
COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment;
PACKAGING: must be carried out in the production companies within twenty-four hours after leaving the dryer; to avoid moisture losses that would compromise the special organoleptic qualities of the product.
Bronze-Extruded Gragnano I.G.P. Pasta
Artisanal pasta made with Italian wheat
History Of D'Aniello Pasta Factory
D'Aniello Pasta offers high-quality products in compliance with the Pasta di Gragnano IGP regulations. In the second half of the 18th century, the so-called industrial revolution also reached Gragnano, thanks to the manufacturing of macaroni, which found the ideal conditions for pasta drying in the streets in front of the pasta factories. D'Aniello Pasta is located inside the historic Alfonso Garofalo factory, now considered industrial archaeology. The choice of a location rich in history and tradition is not accidental but reflects D'Aniello Pasta's intention to preserve artisanal pasta production methods, paying attention to every detail, from the selection of raw materials to the control of production-related phases.
The Short Supply Chain for Pasta di Gragnano IGP.
To ensure the high quality of pasta, Pastificio D'Aniello has initiated a "SHORT SUPPLY CHAIN" project, aiming to use resources from its own territory and incorporate them into the final product, "Pasta di Gragnano IGP." This project became possible through a collaboration with Agrisemi Minicozzi, a leader in seed selection and wheat storage. Following studies and ongoing research, a selection of high-quality durum wheat has been identified, sourced exclusively from Campania's soil, ensuring exceptionally high chemical-physical and organoleptic characteristics. This extensive research on raw materials is then complemented by a processing phase that follows the centuries-old tradition of the city of Gragnano, which includes high-quality durum wheat semolina, bronze extrusion, and long, low-temperature drying times, all of which are also specified in the Pasta di Gragnano IGP regulations.
The productive process of Gragnano Pasta
The "Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer. The production process consists of five phases:
- Mixing and Kneading: The durum wheat semolina is mixed with water. The subsequent kneading phase ensures that the well-worked dough becomes homogeneous and elastic.
- Extrusion: An essential phase in obtaining a good quality final product. Once the dough is prepared, it is extruded through "dies," which are tools made exclusively of bronze. This imparts a rough surface to the pasta and determines its shape.
- Drying: The drying process varies depending on the pasta shapes and occurs at temperatures ranging from 40°C to 55°C for a period between 18 and 60 hours. The drying phase is achieved using static cells.
- Cooling and Stabilization: The final element of the drying process is the cooler, which brings the pasta to room temperature while stabilizing its temperature before exposing it to the external environment.
- Packaging: This step must be completed in the production facilities within the twenty-four hours following the pasta's exit from the drying chamber to prevent moisture loss, which could compromise the pasta's special organoleptic qualities.