Welcome to Gragnano
- European capital of pasta
April 27th, 2020
h 11.15 a.m.
jitsi meeting online & virtual tour
project
We had planned to come to Gragnano in person, even some parents had to come, but ...
... it happened!
Yes, we all know: the lockdown!
And so what?
We didn’t lose heart!
eTwinning taught us that distances can be broken down thanks to the net.
And we treasure it.
We in our homes and our travel companions ( Turkish, Spanish, Portuguese, Greek,Bulgarian...) in their homes with pc, tablet or mobile phones, we will make all
together, a virtual tour in the pasta factory "Faella"!
Ready with the connection?
Then get out of here!
in collaboration with Pastificio "Faella "- Gragnano ( Naples )
with the patronage President of Baronissi UNESCO club, prof. Umberto Landi
eTwinning team from Scafati town
A little history
Pasta has been produced in Gragnano since the 17th century.
The wheat came from Apulia and was ground in an area of Gragnano ( the valley of the mills) where there were and there are mills and sources of water.
The wheat, turned into semolina, was put in bags and carried on carts, in the country’s
pasta factories, where it was worked.
Tradition and climate
The position on the hill, the microclimate, the abundance of water, the natural ventilation and the orientation of the roads (especially those in which there were the pasta factories: Corso Sancio, today via Roma and via Pasquale Nastro, known as 'a lamp' or came), the blade of the wind) are the elements that have favored the birth and over the centuries the consolidation of a tradition, which in Gragnano has become art: the white art of pasta.
Tradition unchanged over time
To make pasta you need only 2 ingredients, but they must be excellent,
because the pasta is really good quality: semolina and water
The semolina used in the Faella pasta factory is Italian ( Senatore Cappelli quality)
The water?
Well, there is so much of it in Gragnano: Here there are several sources/experts: the Forma and l’Imbuta.
Everything comes from wheat and that wheat !
Grano Senatore Cappelli
This wheat has 1.80 cm high spike, it's used for pasta( long cooking and floury texture, very tasty), both for bread making.
The origins of this very small bean date back to a little more than a century ago.
Wheat, flour and semolina - the difference
Our mind map
