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A company that breathes history, a company that traces its roots back to 1820. It was in that year that our adventure began, soon gaining fame in Gragnano for the production of bronze-drawn pasta. Starting in 1832, the brothers antonio, crescenzo and nicola, in order to increase the production and sale of macaroni, rented several water mills owned by the quiroga marquises on several occasions. Several years later, one of their nephews, nicolino, turned the old family palace, located in the very central via roma, into a vertical pasta factory in keeping with Gragnano tradition.
Thus was born the modern mill and pasta factory of nicolino cuomo, among the most avant-garde in the gragnano industry. After all, Gragnano, an ancient village in the province of Naples, is known throughout the world as the city of pasta: the activity of pasta factories began in the 16th century, but became characteristic in the 17th century. It is the climate that makes Gragnano a paradise for pasta: surrounded by mountains but close to the sea, kissed by winds that ensure the right humidity, Gragnano also has the possibility of drawing on spring water that makes the product unique. It is in this setting that the long history of the Cuomo family unfolds, a story of wisdom, tradition and love for pasta. Perhaps it was the beauty of a town that seems suspended in time, or perhaps the smell of pasta, the good kind. Or perhaps it was the desire to return to one's roots to realise the dream of the father Mariano to run the business with his two sons, and together to look straight to the future. Or perhaps it was all these reasons together that prompted him to leave rome and an established career as a manager in a major multinational, to return to his Gragnano. 'it was 2015,' she recounts, 'when I returned to make my contribution to the family pasta factory, together with my brother alfonso, who was living in london at the time. It was an act of courage, a life choice'. It was not just a matter of going back to making pasta, but of designing and carrying out a new project. "we had no experience, "it was 2015,' she recounts, 'when i returned to contribute to the family pasta factory, together with my brother alfonso, who was living in london at the time. It was an act of courage, a life choice'. It was not just a matter of going back to making pasta, but of designing and carrying out a new project. "We had no experience, but we set ourselves goals: we had to face a world where pasta is the queen and we had to have a quid more. So, after an in-depth study, we started with the new project: 'we thought of diversifying, developing more parallel activities and not investing everything in agribusiness.
We, Amelia, Anna and Alfonso's children, have put our all into giving new life to the places that have seen the birth of this long history. We ourselves, the custodians of the family tradition in making the cornerstone excellence of our macaroni, are still the creators of bronze-drawn pasta with the prestigious flavour
Thus was born the modern mill and pasta factory of nicolino cuomo, among the most avant-garde in the gragnano industry. After all, Gragnano, an ancient village in the province of Naples, is known throughout the world as the city of pasta: the activity of pasta factories began in the 16th century, but became characteristic in the 17th century. It is the climate that makes Gragnano a paradise for pasta: surrounded by mountains but close to the sea, kissed by winds that ensure the right humidity, Gragnano also has the possibility of drawing on spring water that makes the product unique. It is in this setting that the long history of the Cuomo family unfolds, a story of wisdom, tradition and love for pasta. Perhaps it was the beauty of a town that seems suspended in time, or perhaps the smell of pasta, the good kind. Or perhaps it was the desire to return to one's roots to realise the dream of the father Mariano to run the business with his two sons, and together to look straight to the future. Or perhaps it was all these reasons together that prompted him to leave rome and an established career as a manager in a major multinational, to return to his Gragnano. 'it was 2015,' she recounts, 'when I returned to make my contribution to the family pasta factory, together with my brother alfonso, who was living in london at the time. It was an act of courage, a life choice'. It was not just a matter of going back to making pasta, but of designing and carrying out a new project. "we had no experience, "it was 2015,' she recounts, 'when i returned to contribute to the family pasta factory, together with my brother alfonso, who was living in london at the time. It was an act of courage, a life choice'. It was not just a matter of going back to making pasta, but of designing and carrying out a new project. "We had no experience, but we set ourselves goals: we had to face a world where pasta is the queen and we had to have a quid more. So, after an in-depth study, we started with the new project: 'we thought of diversifying, developing more parallel activities and not investing everything in agribusiness.
The company is located in Gragnano in the historical via roma 29-37.
In the production process, we placed value on its key stages, which allowed us to produce a workmanlike pasta.
All the phases of mixing, kneading, extrusion through bronze dies (which gives the pasta that rough surface that allows it to absorb the sauce during cooking) and slow drying in static cells are carefully monitored by the production staff, who check the correctness of the procedures by continuously analysing and testing production to guarantee a superior quality product.
The main ingredients of our pasta are spring water, the best 100% Italian durum wheat semolina, slow processing, great passion and boundless love.
The main characteristic of Pasta Cuomo is its rough and porous surface, due to extrusion from bronze dies, which allows it to absorb the sauce while cooking. This texture will make your dishes delicious.
As part of the diversification process, we have declined pasta as a project in all its forms, creating an innovative business model and developing several lines of activity, not only production but also tourism.
An investment not only of money, but also of ideas, projects, commitment, passion, research, which has led to the creation of a rich and varied business model.
Pasta becomes a true emotional experience where the goal is no longer just to eat it but to live it.
How?
Visiting the “Pasta Cuomo Experience” museum, a virtual walk through the Cuomo family's old mill and pasta factory dating back to 1904, under the guidance of ancestor Nicolino Cuomo's avatar. Or even experiencing the educational activities ‘Fusilli Class, Cooking Class and Pasta Class with Nonna’, trying the culinary excellence of the small bistro named ‘Pastificio Cuomo Bistrot & Gourmet’ or staying overnight in the ‘B&B Pasta Cuomo’ located in the old lodgings of the pasta makers of yesteryear.
Finally, in JUNE 2020, we published a scientific volume entitled 'ONE FAMILY, ONE PASTIFICIO. DUECENTO ANNI DI MACCHERONI CUOMO A GRAGNANO', a historical reconstruction based on in-depth archival research of the main steps, the company's evolution in the pasta market and the Cuomo family's commitment to the development of the city of Gragnano by historians Silvjo de Majo and Francesca Caiazzo of the University of Naples Federico II.
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Since 1820, we have been promoting the taste of good, healthy eating and living, inviting people to rediscover ancient flavours.
Our products are made using bronze wire-drawing, an integral part of traditional pasta processing. Bronze wire-drawing requires more processing time than Teflon wire-drawing. Moreover, it guarantees a qualitatively superior result compared to Teflon. As the dough comes into contact with bronze, it creates small abrasions on the surface that create a porosity that makes the pasta better able to hold the sauces.
A knowledge that is a guarantee of quality, as is the choice of raw materials, which see entirely Italian grains: “we must preserve our name, we are the oldest pasta factory in Italy, and we must live up to this primacy, maintaining style and professionalism”. A style that can be found intact in every packet of Cuomo pasta.
