Pastificio G. Di Martino Spaghetti Pasta
Introduction
If you are a fan of Italian cuisine, you must have heard of the famous spaghetti pasta made by Pastificio G. Di Martino. This family-owned business has been producing high-quality pasta since 1912, using only the best durum wheat semolina and traditional methods. In this article, we will guide you through the history, production process, and flavors of this authentic Italian pasta.
The History of Pastificio G. Di Martino
The story of Pastificio G. Di Martino began over a century ago, in the small town of Gragnano, near Naples. Gragnano has long been known as the birthplace of pasta, thanks to its ideal climate and terrain for wheat cultivation, as well as its natural spring water, which is essential for making pasta dough.
In 1912, Gaetano Di Martino founded the pasta factory, which soon gained a reputation for producing high-quality pasta using traditional bronze dies and slow drying methods. The business was passed down to his son, Giovanni, and then to his grandsons, Giuseppe and Giuseppe Jr., who still run the company today.
Over the years, Pastificio G. Di Martino has become a symbol of Italian excellence, exporting its pasta to over 50 countries worldwide. In 2013, the factory was even recognized as a UNESCO World Heritage Site, in recognition of its cultural and historical significance.
The Production Process
At Pastificio G. Di Martino, the production process is a true work of art, combining tradition and innovation. The company uses only the finest durum wheat semolina, which is carefully selected from the best crops in Italy and abroad.
The wheat is then ground into a fine flour and mixed with pure water from the local springs. The dough is then extruded through bronze dies, which give the pasta its rough texture and porous surface, perfect for absorbing sauces.
After shaping, the pasta is left to dry slowly at low temperatures, for up to 72 hours. This slow drying process preserves the natural flavor and texture of the pasta, and gives it a distinctive aroma and taste.
The Flavors
Pastificio G. Di Martino offers a wide range of pasta shapes and sizes, each with its own unique flavor and texture. The classic spaghetti is a must-try, with its firm texture and ability to hold sauces. Other popular shapes include penne, fusilli, and rigatoni, each with its own distinctive ridges and curves.
One of the secrets to the pasta's flavor is the water used in the production process. Gragnano's natural spring water is rich in minerals and has a unique flavor that enhances the taste of the pasta. The slow drying process also allows the pasta to retain its natural flavor and aroma, making each bite a true taste of Italy.
Conclusion
If you want to experience the true taste of Italy, you must try the spaghetti pasta made by Pastificio G. Di Martino. This family-owned business has been producing high-quality pasta for over a century, using only the best ingredients and traditional methods. From the history of Gragnano to the production process and flavors of the pasta, this article has guided you through a journey into the world of authentic Italian pasta.