Pastificio Gaetano Faella has been a family-owned business for over 150 years. It was founded by Gaetano Faella in 1870 in Gragnano, a small town in Campania, Italy. The art of pasta-making was already well-established in Gragnano, and Faella dedicated himself to producing the best quality durum wheat semolina pasta. In 1907, the company moved to its current location in Piazza Marconi, also known as Piazza S. Leone, and has been managed by Faella's son and grandchildren over the years.

Faella's commitment to quality is evident in its production methods. They only use 100% Italian durum wheat semolina, which is rigorously bronze-drawn and slowly dried at low temperatures. The pasta is made using selected blends of Italian durum wheat semolina, slow-kneaded with water from the nearby Lattari Mountains, and dried traditionally at a very low temperature for up to 60 hours. This gives the pasta a distinct texture, aroma, and flavour that sets it apart.

Faella's commitment to quality and traditional production methods led to their pasta being awarded the protected geographical indication (PGI) "Pasta di Gragnano" in 2013. This designation recognizes the historical and cultural significance of pasta-making in Gragnano and sets standards for the production process. However, Faella's processing techniques and concept of quality have remained unchanged over the years.

Pastificio Gaetano Faella's success story is a testament to their commitment to quality and tradition. Their dedication to using the finest ingredients and preserving the art of pasta-making has resulted in a product that is recognized and enjoyed around the world.

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