For over a century, Pastificio Di Martino has been producing high-quality pasta in the Neapolitan city of Gragnano — the most revered pasta-making city in the world.
It all started with Giuseppe Di Martino, who began working in a pasta factory as a child in 1907. By age 15, he had mastered the craft to such a degree that the factory’s owner, who had no heirs himself, gifted Giuseppe the factory. To this day, the company is still run by the Di Martino family.
Di Martino uses only 100% Italian wheat, local spring water, bronze die extruders, and dries for up to 60 hours at temperatures regulated by its I.G.P. Pasta di Gragnano certification.
Pastificio Di Martino is committed to sustainable production practices and is a major sponsor and partner of the Slow Food Foundation.
