About Pastificio F.lli Iozzino

Our first family mill goes back in time to 1797, it was called 'Lo Monaco' and it was one of the oldest in the “Valle dei Molini” in Gragnano and it’s still there today. Our ancestor, Marcantonio Iozzino, started working Italian wheat in our family mill, to produce a high quality pasta. Since then Gragnano pasta has been part of our family tradition. In order to get PGI certification, pasta must be produced with Gragnano spring waters. The production has to follow a certain disciplinary provided, and that's the only way to be part of that market niche that will make us stand out with a high quality product. Our pasta is a very simple product, made with two ingredients only: 100% Italian durum wheat semolina flour and Gragnano spring water. Before proceeding with the production, semolina flour gets sifted to check in its purity. Our pasta is produced with bronze die to get various shapes and dried at low temperature in static cells. We give great importance to the 'slowness', not to the 'production speed': drying, cooling and stabilizing are the three phases in which pasta rests between 24 and 60 hours, depending on the shape we want to achieve. Thanks to the quality of the ingredients and the respect towards the drying times that our pasta has that particular consistency and coarseness, necessary for any kind of condiment's combination.Read their story