Pastificio Faella was founded in 1870 by Gaetano Faella, who dedicated body and soul to what had already been a true art in Gragnano for centuries: the ability to produce good durum wheat semolina pasta. The small company moved to its current headquarters in Piazza Marconi, better known as Piazza S. Leone, in 1907, maintaining an unchanged family management as well as the passion for raw materials and artisanal mastery. Production takes place using selected blends of Italian durum wheat semolina, slow kneading with water from the nearby Monti Lattari, bronze drawing and typically traditional drying at very low temperatures (max: 48° C) for a time that can reach up to 60 hours. This gives the pasta a valid consistency and an undeniable aroma and flavor. Thanks to the ancient history of pasta, since October 2013, the denomination "Pasta di Gragnano" has been recognized as a Protected Geographical Indication (PGI); this has allowed greater visibility for the product, without however modifying the processing technique and the concept of quality that has always distinguished the Pastificio. With respect for the environment, each package of Pasta Faella is made of porcelainized paper, completely recyclable as per Aticelca 501 certification.