Pasta from Gragnano has carried the IGP emblem for the protected geographical origin of this Italian specialty since 2010. Here, Pastificio Gentile has been producing the highest quality pasta since 1876 according to old tradition. The careful selection of high-quality durum wheat semolina, milled from the Apulian wheat variety "Saragolla", the use of pure spring water from the Monti Lattari, and processing with bronze dies and slow drying, enable a pasta that is second to none. Whether rolled, twisted, pulled, or pressed, each shape offers the characteristic rich flavor of genuine durum wheat pasta, with rough surfaces and lasting firmness as well as the necessary elasticity after cooking.