Pasta is pasta, right? Not at all! Just like how there's parmesan cheese and Parmigiano Reggiano, sparkling wine and Franciacorta — there's pasta, and then there's pasta. Specifically, Pasta di Gragnano IGP. Di Martino has owned its family pastificio, or pasta factory, in Gragnano for over 112 years. Learn about this historic and innovative producer and what makes Pasta di Gragnano IGP so special.
Meet Pastificio Di Martino
Guiseppe Di Martino began learning the secrets of pasta production when he was only 10 years old. In 1907, he began working at a pasta factory that was the first shop you could find when entering the town of Gragnano. His resilience and mastery of the art of making pasta so impressed the factory owner that he took over. Only five years later, Pastificio Di Martino as we know it today was born.
Back then, dry pasta was still sold loose and was hand-wrapped in blue paper once purchased. This wrapped pasta was then packed into wooden crates or tin boxes to be transported. Thanks to Gragnano's ideal location close to the sea, pasta was able to be exported around the world. In 1915, Di Martino Pasta was even the first to cross the Panama Canal. Today, Di Martino's colorful packaging is a nod to the original blue paper and some shapes are even still hand-wrapped.
The mid and late 1900's were a time of trial for the Di Martino family. War, death, and even an earthquake pushed the family to their limit. But these resilient pastai could not be broken. The factory resumed activity just 6 months after the earthquake, and even opened a new wing three years later. They reinvested in their staff, equipment, and suppliers, especially for the premium selection of durum wheat semolina. This dedication was fundamental in setting the high quality standards for all Di Martino pasta.
The third generation of the family are now leading the charge, carrying on the same passion and value for quality, craftsmanship, and innovation for pasta making. They are now keeping sustainability as a guiding principle and have committed to progressively reducing their environmental impact. Guided by tradition, they still only use two raw materials: water and 100% durum semolina wheat, which generates minimal waste in the production process. Di Martino is also diving into to research and innovation to find healthier and tastier production techniques to bring everyone the best pasta possible (or should we say, pasta-ble?).
Why is Pasta di Gragnano IGP Special?
The IGP at the end of "Pasta di Gragnano" stands for Indicazione Geografica Protetta, or Indication of Geographic Protection. What this basically means is that the quality or reputation of a food is linked to the place or region where it is produced, processed, or prepared. At Eataly, we're all about highlighting the products and traditions that make a region special, but we love even more when we're obsessed with the products themselves! Let's dive into what Pasta di Gragnano IGP specifically is and you'll never buy another type of pasta.
Like mentioned earlier, the only two ingredients you'll see on Di Martino pasta are 100% Italian durum wheat semolina and local water. Both of these ingredients are key to making the perfect texture of pasta. Durum wheat is a hard type of wheat that has more protein, gluten, and nutrients than standard wheat. While the gluten is stronger in durum wheat, it's not particularly elastic like you want in bread dough. This "snap," plus its ability to retain starch, helps make the pasta a perfect al dente texture. It also is easier to digest, which is why some people who travel to Italy say they feel better than normal when they eat pasta daily! The water from Gragnano is also special — it is light in minerals, namely calcium, so the structure of the semolina doesn't change.
Once these two ingredients are mixed together into a dough, it's time to get shaping! You might see listed on some packages that the pasta has been cut with a "bronze die." This is key for getting lots of little ridges on the exterior of the pasta that eventually help the sauce cling to each piece. Don't believe us? Look through the package! The pasta should have a rough surface. Pasta cut with a teflon die will have a smooth and shiny surface — your sauce will have nothing to cling to and will slip right off! Don't believe us? Buy any package of Di Martino pasta and actually hold it in your hands — you'll be SHOCKED at how rough the surface actually is!
The other key part of Pasta di Gragnano IGP is its signature low-and-slow drying process. Drying at a low temperature for a long time preserves the nutritional properties of the wheat, meaning a more complex flavor and healthier pasta. Pasta that is slow-dried will have a light, almost white color, and be opaque. In comparison, pasta that is dried quickly and at a high heat will have a dark golden color from some of the starches already starting to cook and break down. Not for Di Martino — you can see just from the color the amount of care put into each piece of pasta. That's part of why we love Di Martino, their packaging makes it easy to look at the color and texture of the pasta!
With over 120 different pasta shapes being produced daily, it can be hard to know which one to pick. But you can rest assured you're always getting the highest quality pasta possible when you grab a package of Di Martino.
Excited to try Di Martino pasta? Stop by one of our Eataly locations or get local delivery to stock up!