PASTA di GRAGNANO

#LA_FABBRICA_della_PASTA_di_GRAGNANO The production of the pasta goes up again at the end of the XVI century when they appeared the first management family pastifici. Up to the XVII century was an a little diffused food but, following the famine that struck the Kingdom in Naples, it became a fundamental food thanks to its nourishing qualities and for the invention that allowed to produce pasta, said white gold, to low cost pressing I mix him through the trafiles.

The ideal grounds to allow the production were Gragnano and Naples, thanks to their microclimas composed by wind, sun and correct damp. Just the inhabitants of the Kingdom in Naples were the first ones to give some important turns to the production of pasta, and in 1861 to the apex of the production of the pasta there were the establishments of Gragnano.

The gragnanesis, in that period, they were particularly the greatest importers of pasta in the world in the sale of the macaronis. Thanks to his/her legendary tradition, Gragnano became the pasta's country celebrated by writers, historians and poets. One of the so many artists that celebrated the dowries and the qualities degustative of the pasta of Gragnano were the poet Gennaro Quaranta which Maccheronata composed, a poetry in answer to the pessimism of the poet recanatese Giacomo Leopardi.

 – a Gragnano.