Gragnano PGI Pasta

From the discovery of the tomato to the table of Gragnano: a journey through tradition

The Pasta di Gragnano PGI is not just a product of excellence: it is the result of centuries of craftsmanship and a deep connection with the history of Italian cuisine. In the heart of the Lattari Mountains, the cool air coming down from the sea blends with the warmth of the mountains, creating the perfect environment for slow, natural drying. The result is a pasta with a rough, porous surface, ready to capture and enhance every sauce.

But how was its most famous companion born, the tomato sauce? The tomato, unknown in Europe before the discovery of the Americas, arrived in Naples through Spanish trade routes. In 1692, Antonio Latini, cook at the court of the Viceroy of Naples, published his recipe book, marking the first traces of tomato in Italian cuisine.

The meeting with pasta takes place more than a century later: in 1808 Francesco Leonardi writes the first Maccaroni alla Napoletana, combining pasta with meat ragù and tomato. A few decades later, in 1837, Ippolito Cavalcanti presents the first recipe for spaghetti with tomato, simple and genuine, with oil, garlic, and pepper. From that moment on, pasta and tomato become inseparable companions, symbols of the Italian cuisine we all know and love.

On Magnofood, every shape of Pasta di Gragnano PGI tells this story. From the tradition of master pasta makers to the excellence of artisanal processing, every dish becomes a small journey through time, where taste, culture, and authenticity come together.

Choosing Pasta di Gragnano PGI means bringing a piece of history to the table, ready to pair with any sauce and make every dish unforgettable.

Enjoy your meal!