Pastificio Di Martino

Founded in 1912, Pastificio Di Martino has spent over a century perfecting the art of pasta in Gragnano, the world's pasta capital. The family enterprise uses 100% Italian durum wheat semolina, bronze-die extruding and low-temperature drying to craft Pasta di Gragnano IGP—a bronze-drawn pasta instantly recognizable by its straw-yellow hue and rough, porous surface. Each shape meets rigorous standards: minimum 13% protein, precise moisture levels, and authentic technique that defines the denomination. Today, three generations later, Di Martino's craft reaches tables globally while maintaining its Naples roots.

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