Pastificio Di Martino: Pasta di Gragnano IGP for Over 100 Years
Free shipping over 135$
Pasta is not just pasta. Just as there is parmesan cheese and Parmigiano Reggiano, or sparkling wine and Franciacorta, there is pasta, and then there is Pasta di Gragnano IGP. The Di Martino family has owned its pastificio, or pasta factory, in Gragnano for over 100 years. Here is the story of this historic and innovative producer, and what makes Pasta di Gragnano IGP special.
Giuseppe Di Martino began learning the secrets of pasta production at just 10 years old. In 1907, he started working at a pasta factory, the first shop you met when entering the town of Gragnano. His resilience and mastery so impressed the owner that Giuseppe took over. Only five years later, Pastificio Di Martino as we know it today was born.
Back then, dry pasta was sold loose and hand-wrapped in blue paper once purchased, then packed into wooden crates or tin boxes for transport. Gragnano's location close to the sea let its pasta travel the world. In 1915, Di Martino pasta was the first to cross the Panama Canal. Today the colorful packaging nods to the original blue paper, and some shapes are still hand-wrapped.
The mid and late 1900s were a time of trial for the family. War, death and an earthquake pushed them to their limit, but these resilient pastai could not be broken. The factory resumed activity just six months after the earthquake and opened a new wing three years later. The family reinvested in staff, equipment and suppliers, especially for premium durum wheat semolina. That dedication set the high quality standards for all Di Martino pasta.
The third generation of the family now carries on the same passion for quality, craftsmanship and innovation. Sustainability is a guiding principle, and the company has committed to progressively reducing its environmental impact. Guided by tradition, Di Martino still uses only two raw materials: water and 100% durum semolina wheat, which generates minimal waste in production. The company also invests in research and innovation to find healthier and tastier production techniques.
IGP stands for Indicazione Geografica Protetta, or Indication of Geographic Protection. It means the quality or reputation of a food is linked to the place or region where it is produced, processed or prepared.
The only ingredients on a package of Di Martino pasta are 100% Italian durum wheat semolina and local water. Both are key to the texture of the pasta.
Once the ingredients are mixed into a dough, it is time to shape it. Some packages list pasta cut with a bronze die, which creates many little ridges on the surface that help sauce cling to each piece. Look through the package: the pasta should have a rough surface. Pasta cut with a teflon die has a smooth, shiny surface, and sauce slips right off. Hold a package of Di Martino pasta in your hands and feel how rough the surface is.
The other signature of Pasta di Gragnano IGP is slow drying at a low temperature. It preserves the nutritional properties of the wheat, for more complex flavor and healthier pasta. Slow-dried pasta is light, almost white and opaque. Pasta dried quickly at high heat turns dark golden as some of the starches start to cook and break down. With Di Martino, you can see the care in the color, and the packaging makes it easy to look at the color and texture of the pasta.
More than 120 pasta shapes are produced daily, so choosing one can be hard. Whichever you pick, you are getting the highest quality Di Martino pasta.
Stop by an Eataly location or get local delivery to stock up.
Be the first to hear about new products, store happenings, promotions, and more.
Copyright © 2012 - 2026 | Eataly S.p.A. - All rights reserved
By submitting your email address, you acknowledge and agree to be added to our newsletter and receive marketing emails from Eataly. For information on how we collect and process your personal information please visit our Notice at Collection for California Consumers and our Privacy Policy.opens in a new tab
