Our original establishment
Born from an ancient passion, the Pastificio Graziano is located in Manocalzati, Italy at the foot of the Picentini mountains in an uncontaminated natural environment of Irpinia. Its productive philosophy moves in the outstanding tradition of Neapolitan pasta masters, while keeping the characteristics of the native land.
​
The love for the territory and its food culture materializes in a genuine and traditional pasta product, produced with 100% natural Italian ingredients: durum wheat semolina, spring water and of course the wisdom and tradition of master Neapolitan pasta makers.
​
Indeed, the Pastificio Graziano produces dry pasta of high quality exclusively in typical regional formats using local raw materials which is the secret of the unique flavour and exceptional quality of our pasta.
High quality ingredients for exceptional quality pasta!
To meet the growing demand for quality both on Italian and foreign markets, Pastificio Graziano is committed to a constant and scrupulous selection of the raw material in order to make the finest quality pasta.
​
The durum wheat semolina that is added to our spring water is made of wheat coming from the hinterland of Campania, Puglia, and Basilicata regions of Italy. We choose flours produced from lightly ground wheat, derived from a limited number of millstone rotations to maintain its fragrance.
​
The organoleptic qualities of the wheat used, and the light-yellow colour of the dough are preserved thanks to our slow drying process. The wheat varieties are selected for their high protein content, which ensures a good index of texture and consistency of our pasta.
The result is a tenacious, elastic and easily digestible pasta that is an excellence of high quality Italian pasta production that is highly admired throughout Italy and internationally.
The drawing process is the most important one steps for the preparation of a high quality. For this reason, we have chosen to use the bronze drawing process and drying at low temperatures where the drying time can vary depending on the weather conditions (40/45 ° for 24/48 hours) on frames in static cells.
​
This gives the pasta a particular roughness that greatly increases the absorption of any condiment. But the desire to give the consumer a product which is always better encouraged us to start a prestigious collaboration with laboratories of the Department of Chemistry “A. Zambelli” of the University of Salerno.
​
The result of this scientific research and the subsequent experimentations was the patent of new exclusive models at the forefront that involve the use of platinum and silver drawing – this important innovation allows to limit the wear of the materials of the drawing with consequent meaningful decrease of the slag and improve the thermal aspect of extrusion to ensure the pasta’s highest uniformity.