Pastificio Faella

Pastificio Faella - Gragnano, Naples, Italy
''Every day with renewed enthusiasm, constant passion and with the experience transmitted by master pasta makers, our commitment is aimed at safeguarding and enhancing the ancient art of producing good pasta.'' - Sergio Cinque, Pastificio Faella Srl


In Gragnano, "Capital of Pasta", for over a century the Pastificio Faella has been based in Piazza Marconi (formerly S. Leone) at no. 13/14, where the production takes place with the use of selected semolina mixtures, slow dough with bronze drawing and typically traditional drying at low temperatures, which give the product a valid consistency and unquestionable flavor.
We have a vast assortment of bronze drawn formats, with different types of packaging, from the Normal 500 grams, to the Special 1 kg. in "porcelain" paper bags also "long" from cm. 53. European Community IGP mark Today the I.G.P. of the European Community represents the deserved recognition of an artisan product that is linked to the territory of Gragnano which for centuries has traditionally made Pasta its pride and emblem in the world.
The I.G.P. definitively guarantees the consumers about the origin of the pasta from the place of production, the typicality of its processing and the absolute quality, also protecting them from the most varied and frequent attempts at imitation. 


The Faella pasta factory  
Pastificio Faella was founded in 1907 by Gaetano Faella who devoted body and soul to what had been a real art in Gragnano for centuries: Knowing how to produce good durum wheat semolina pasta. In its current headquarters in Piazza Marconi, better known as Piazza S. Leone, the small company moved in 1919 and was run for many years with unchanged passion, skill and commitment by Don Mario Faella and his most trusted employees.
The PASTA industrialist's life for Mario Faella, from his earliest youth, was a complete commitment to sacrifice, far from pompous and constantly fixated on the job with an attitude inherited not only from his father Gaetano, his teacher, but also spontaneously, in order to meet and overcome all obstacles that arose in its path. With indomitable will, stationed with great perseverance, he worked daily with all who with him, in this difficult sector, with the grace and care of an expert and the always necessary attitude aimed at achieving the set goal. Always true to the artisan tradition of "doing" and Maccarun "good", as he liked to say, he started with a careful selection of the different semolina that would be mixed for today's production and then continued to a slow mix of the same with spring water (funnel) , bronze drawing and static drying in the cell (up to 60 hours!) at low temperature (max. 48 ° C), a long and careful process that gives the final product a valid consistency and undeniable aroma and taste, while preserving all organoleptic properties of the raw materials (durum wheat semolina).
To the certificates of appreciation he also received from well-known customers, he replied that in order to guarantee the quality of the product, it is necessary to work with caution, a high sense of responsibility and a relationship of trust with suppliers of raw materials (semolina), and thus succeed in satisfying and protecting all consumer customers needs, an invaluable asset for any business. 
From him comes the inexhaustible wealth of personal experience of decades, even very hard, of hard work in the pasta world, often told to his loved ones, just as the cautious project to be carried out tomorrow begins from him every day.
Of course, we can conclude by saying that Mario Faella was the character of a distant era (according to the register) who, however, managed to take action and propose himself in a modern world, too rich in contradictions, which is an important example of positive values ​​and a spur to the new generations (Sergio & Co) who today run Pastificio Faella. 
Sergio Cinque and his family is running Pastificio Faella today. 


Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited Pastificio Faella in Gragnano to discover how Pasta di Gragnano is made. Third generation pasta maker Sergio Cinque shared the secrets of his artisanal pasta and showed all the steps that make Pasta Faella so special. Sergio talked about the oldest pasta shape according to tradition, and explained why the combination of 100% Italian semola, pure mountain water, and a very slow drying phase create the best pasta. Watch here for a sneak peek inside Pastificio Faella.



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