PASTIFICIO "ANTONIO MASSA" IS A MASTER PASTA MAKER SINCE 1914, PRODUCING THE MOST PRESTIGIOUS PASTA PRODUCTS IN THE WORLD: GRAGNANO IGP PASTA
The artisan pasta factory "ANTONIO MASSA" was founded in 1914 in Gragnano, near Naples, Italy.To this day, the descendants of Antonio Massa produce and sell the product that today is one of the flagships of Made in Italy: PASTA DI GRAGNANO IGP.
A mid-to upper-class clientele selected from the best shops, hotels and restaurants both in Italy and abroad, including Canada, Switzerland, Germany, France, England, USA ... and now Kazakhstan.
Gragnano pasta, recognized all over the world as a synonym for high quality, retains its unchanging taste thanks to slow and careful production, using only the best 100% Italian grains.
Antonio Massa, descendant of the founder
Pasta is made by mixing semolina from durum wheat with water. In Gragnano, water from the local aquifer is less calcareous, and the climate is ideal for natural drying.
Although the shapes are all different, this is the result of the imagination of the masters of Gragnano pasta, the surface is rough, ideal for storing sauces and seasonings.
Paste processed with bronze tools
If the paste is so rough and porous, it is because all the spinners used to make Gragnano paste are bronze. Let's be clear: even a well-executed Teflon pattern guarantees the paste an amber yellow color, smoothness and aroma, but bronze spinners improve the surface, making it rough and whitish.
In addition to better absorption of the sauce, the large porosity helps to absorb water during cooking.
Durum wheat semolina is a symbol of quality pasta for a very simple reason: durum wheat contains more protein than soft wheat.
A protein content higher than 12.5% results in a high gluten index and, consequently, a firmness during cooking. The final test is done in a pot. If the water in which the cereal is cooked is whitish and viscous, it means that the pasta has lost a lot of starch, so it has a low gluten index, which means that it is of poor quality.
Depending on the shape, Gragnano paste is dried at a temperature of 40° to 75°C for 8-36 hours in static chambers. For comparison, Regular pasta dries for 4-7 hours at 75°C
Pasta "Antonio Massa" is dried in Gragnano in 1924
The connection between" white art " and the Gragnano region goes back at least 500 years. The city has been recognized as the "Capital of Pasta" since the mid-19th century. Today, IGP Gragnano pasta is the flagship Italian product exported all over the world