Pastificio Di Martino is based in the city of Gragnano, just south of Mount Vesuvius, renowned for its pasta-making history. Gragnano pasta holds a PGI status (protected geographical indication – IGP in Italian). As a sea breeze blew in from the Gulf of Naples, small, gold-coloured dust-devils slowly sprouted along the factory rooftop, spiralling their way east toward Mount Vesuvius with the precision of ballerinas pirouetting across a stage floor. Die Geschichte der Familie Di Martino erzählt von der Leidenschaft für Pasta. Und wie alle Geschichten hat auch die von Di Martino seit 1912 ihren Protagonisten: Giuseppe Di Martino. Di Martino IGP Gragnano orecchiette are small, ear-shaped pasta shapes, traditional in Puglia. Traditionally, these shapes are rolled by hand, however here a special machine called the baresina is used to replicate the delicate shape. Serve with sweet tomato sauces, ricotta or friarielli broccoli . Wines and spirits are sold by KSSWINE LLC, d/b/aParcelleWines, License #1302013, 509-511 W38TH ST, NY, NY 10018. Tel: (212) 258-0722. Mon-Sat 11am-7pm

Our selection of winesarecurated byParcelleWines in New York City. We are certain that you’ll find this collection to fit any occasion you may have. There are hundreds of types of Italian pasta, and you can find a huge selection of them when you shop Di Martino Gragnano Pasta. The brand boasts a wide variety of pasta shapes, including tube pasta, small pasta, and long pasta noodles. Find well-known favorites like rigatoni, penne, and tagliatelle pasta, or enjoy more unique pasta shapes like snail-shaped lumaconi and curly trottole. For soups and kids dishes, Di Martino offers tiny shapes like alphabet pasta and star-shaped stelline. All Di Martino Italian pasta noodles are made with pure local spring water and the best 100% Italian durum wheat. Partnership with Dolce & Gabbana Being engaged in the production of good, clean and fair pasta, Di Martino has deservedly been selected as Slow Food Official Supporter. The brand is available worldwide and already counts 3 company stores, in addition to several interesting projects being developed for the very next future such as the next opening at Chelsea Market, New York. What constitutes the best pasta, you might ask? It's all about how the noodles are made, including the quality of ingredients, and how well they stand up against hearty sauces. Nothing is worse than a rich sauce sinking to the bottom of the bowl because the pasta itself isn't substantial enough to hold it. Sometimes, it's about the shape you choose to cook with — other times, thought, the firmness and integrity of the pasta itself might be to blame.Consumer’s wide choice ranges from whole wheat, to organic, to regional and original products, up to the vintage hand-wrapped line, for a total amount of over 120 pasta shapes. Nowadays the Di Martino Company produces 8 million portions of pasta every day and exports its Italian quality and tradition over more than 36 Countries. Di Martino pasta is made by the successful encounter of selected 100% Italian durum wheat semolina with the purest local spring water. The bronze die extrusion and the slow drying process at low temperatures help making it fall under PGI Gragnano Pasta. The result is a rough and tasty product, able to perfectly hold sauces and return the intense aroma of wheat. Hersteller: Pastificio Di Martino Gaetano & F.lli S.p.A. Via Castellammare 82, 80054 Gragnano (NA) Italy

The Italian town of Gragnano, just south of Pompeii, is known far and wide for its high quality pasta. Its rich tradition of artisan pasta-making set a young boy named Giuseppe Di Martino on a lifelong path when he was just 10 years old. The child studied the trade while working at a local pasta factory, taught by a man who had no sons to pass his business to. In 1912, the man left his factory to Giuseppe, and Pastificio Di Martino was born. More than 100 years of experience in the production of Gragnano Pasta make the di Martino family the reference point in the world market of Protected Geographical Indication (P.G.I.) high quality pasta. ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS. In Zusammenarbeit mit dem Designer-Duo Domenico Dolce und Stefano Gabbana ist die Dolce & Gabbana – Special Edition entstanden mit dem Slogan: “La Famiglia, la Pasta, l’ Italia!”. Exzellente Pasta trifft exzellentes Design! Gragnano, die Stadt der Nudeln, liegt auf der sorrentinischen Halbinsel in der Region Kampanien. Unweit der Amalfi-Küste und umgeben von den Lattari-Bergen, die sich durch ein mildes Klima mit der perfekten Mischung aus Sonne, Meeresbrise und Luftfeuchtigkeit auszeichnen, genießt die antike Stadt eine besonders günstige Lage und ideale Bedingungen für die Herstellung von Teigwaren.Fresh pasta, a simple blend of wheat flour and water bound together by eggs, is more common in the regions of Piedmont, Lombardy and Veneto, where the dough is pressed through rollers to form tagliatelle or tortellini. Dry pasta, meanwhile, only requires two ingredients: water and durum wheat semolina, which is extruded through traditional bronze dies that provide a coarse texture to the final product, giving the pasta the capacity to soak up more sauce. Pastificio Di Martino uses 100% durum wheat semolina, mixed with pure spring water from the Forma river to create the pasta. Each shape is bronze die cut, and dried slowly to retain the starch and protein content – giving it a distinctive pale colour, great firmness and rough texture.

From the 360-degree vantage point on the top of the Pastificio Di Martino building, where semolina dust slips up from the vents forming the dust devils darting across the floor, it’s easy to see how Gragnano is positioned to be a natural pasta-making factory. The city is encased by mountains on three sides and the sea on the other, creating a rain shadow effect ideal for drying pasta slowly in the street over days as marine breezes blow in from the coast. The buildings are staggered in a way so that the moist wind, which blows in several times a day, provides natural ventilation by forming a tunnel along the town’s ancient main thoroughfare, Via Roma, where the majority of factories were built. If it wasn’t for the faint semolina powder rising into the air, you wouldn’t guess this sleepy coastal town was once one of the richest in the region in terms of pasta production.

Pastificio G. Di Martino & Pasta di Gragnano

By the mid-19th Century, the city's dry pasta was so popular that the municipality of Gragnano started tearing down old buildings to make way for dozens of family-run factories that dried pasta on river reeds dangling like weeping willow branches outside their front door.