Pastificio Faella

The Pastificio Faella was founded in 1870 by Gaetano Faella who dedicated himself body and soul to what for centuries in Gragnano was a real art: knowing how to produce good pasta of durum wheat semolina.
The processing method is always carried out with the use of selected mixtures of Italian durum wheat semolina, slow dough with water from the nearby Monti Lattari, bronze drawing and drying typically traditional at very low temperature (max: 48°C) for a time that can reach up to 60 hours, this gives the product a valid consistency and an indisputable scent and flavor.
Thanks to the ancient history of pasta, since October 2013, at European level, the name “Pasta di Gragnano” has been recognized as a protected geographical indication (PGI).
These sizes are available in both 1 kg and 500 gr.
In addition, a line of 500gr premium is available, entirely handmade with brass seals.
In order to safeguard biodiversity, we decided to create two sizes with historic Italian grains such as the “Senator Cappelli” (used for a special format of Paccheri and Spaghetti).

Since the end of 2021, each of our packaging has been made of porcelain paper, completely recyclable in paper according to the Aticelca 9001 certification. 501.

During the event Grand Prix of Venice  was received by the Pastificio the official plaque of Venice Leone San Marco for historicity and prestige brought to the nation in the world.