Gragnano, one of Italy’s pasta capitals, is also the home to this historic, family-run pasta maker whose roots go back more than a hundred years (they’re also one of the area’s most interesting, by virtue of their artisanal, bronze-drawn “maccherone”). In the past Mario Faella’s commitment and passion meant that only semolina from highly trusted suppliers, with whom they dealt directly, was used. It’s a value that’s still fundamental for guaranteeing quality throughout their product range.


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