In 1848 a pasta-making facility opened in the heart of Gragnano, home to a dry pasta craft industry. Since then, Afeltra has safeguarded quality and tradition through its production processes using bronze dies, careful control of raw materials, and creative skills applied to handmade pasta such as fusilli, the most typical shape. The skills of a bygone age are lavished on all the lines, from the most conventional to the most special, prepared only the with highest quality of durum wheat and spring water from the Lattari Mountains.

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