Pastificio Afeltra

Pastificio Afeltra has produced Pasta di Gragnano IGP since 1948 in the heart of Campania. The mill's bronze-drawn durum wheat transforms into strands with the characteristic rough, porous surface that captures sauce and flavor. Low-temperature static drying over 2-3 days preserves the pasta's integrity: minimum 13% protein content, straw-yellow hue, and the tensile structure essential for al dente texture. Every batch undergoes rigorous verification from semolina to finished product. Visitors to Gragnano can observe how Afeltra achieves this technical precision while working exclusively with natural, simple ingredients.

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