The geographical position and the slight humidity in air temperature are ideal and essential conditions for a slow and gradual drying process, which makes Gragnano, nestling in the Monti Lattari in the Naples hinterland, the capital of Pasta with its numerous inimitable products. The town also benefits from having many streams which have enabled over 30 mills to develop and steadily increase production. They are now occasionally open to visitors.
Gragnano was already famous at the end of the XVI century, although not for its ‘maccaroni’ but for its textile production. The ‘maccaroni’ production did not effectively get started until the second half of the XVII century. Meanwhile the textile industry started declining, finally closing its doors in 1783 due to an outbreak of silk worm blight. From then onwards the Gragnanesi gave themselves over to the ‘production of Pasta’.
Gragnano was already famous at the end of the XVI century, although not for its ‘maccaroni’ but for its textile production. The ‘maccaroni’ production did not effectively get started until the second half of the XVII century. Meanwhile the textile industry started declining, finally closing its doors in 1783 due to an outbreak of silk worm blight. From then onwards the Gragnanesi gave themselves over to the ‘production of Pasta’.
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