Faella Spaghetti Pasta - IGP Gragnano - 1.1 lb
Faella pasta has been artisanally produced since 1907 in Gragnano, a town just south of Naples. The pasta is made with best quality durum wheat. The water used comes from the pristine springs of Gragnano Imbuto. The pasta is extruded with bronze dies and it is air dried, naturally, for at least two days (compared to the 30 minutes in electric ovens of industrial pasta).  The surface of this pasta is rough and porous to best collect sauce; the texture is firm; the fragrance, when you cook it, is like freshly baked bread.Gragnano is a town in the Campania region, 20 kilometers north east from the Amalfi Coast and 10 kilometers south west of Mount Vesuvius. Gragnano is considered to be the birthplace of dry pasta making; in fact, 150 years ago, all families in Gragnano were making pasta and would dry it outside their homes, on the streets. The breeze that would be channeled from the mountain to the sea was perfect for drying the pasta.Gragnano pasta is known and appreciated all over the world. IGP (Indicazione Geografica Protetta) status was recently granted to the real Gragnano pasta makers. There are only 9 certified IGP Gragnano pasta makers. Faella, of course, is one of them. Each Faella pasta bag you buy boasts the IGP seal, which means the pasta is original from Gragnano and it is made with traditional methods, using the best wheats.Gaetano Faella founded the company in 1907 and devoted his life to learning all secrets of traditional pasta making and to selecting the best varieties of wheats. It was his son, Don Mario Faella, who grew the company and made it shine. Now, pastificio Faella is run by Sergio and other members of the family. Don Mario, who is 95 and lives on the second floor of the pasta making workshop, goes to work every day to make sure his pasta always meets his very high quality standards.Nota bene:You really need to cook it "al dente" to enjoy the fullness of its flavor and texture.