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Tutte le fasi kneading, kneading, extrusion through trafile al bronzo and slow drying in cells statics are carefully monitored by the production staff, who check the correctness of the procedures by continuously analysing and testing the production to guarantee a superior quality product.
We select the best durum wheat semolina to produce pasta of excellent quality.
Our pasta is bronze-drawn and left to dry for three days so as not to affect its nutritional properties.
We organise tasting events and cooking courses in our pasta factory.
We ship our pasta all over the world, guaranteeing punctuality and accuracy for every shipment.
The museum documents the processing of durum wheat, which was unloaded, washed, dried and ground in the Cuomo mill. The building is unique in Gragnano for its iron floors with brick vaults, original basalt floors and walls of tuffaceous stones and bricks.
In addition to narrating the culture of the Monti Lattari Regional Park and Gragnano, the museum displays ancient bronze dies and other historical objects, offering an overview of the town's production and cultural history. The spaces have been renovated respecting the original architectural features, enhancing the ethical, aesthetic and cultural heritage of the area.
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