Wind, wheat & 260 shapes: the philosophy of Gragnano pasta

We travel to Gragnano, a hilltop town outside Naples where the mountain wind, sea air and light conspire to create conditions unlike anywhere else on earth. And where Pastificio Di Martino has been making Pasta di Gragnano IGP for over a century.Giuseppe Di Martino walks us through 260 handcrafted shapes, each one designed not for beauty alone but for the precise company it will keep on the plate. He speaks about 100 percent Italian wheat, bronze dies and slow drying at low temperature, and about a family philosophy as old as the town itself: pasta will never make you rich, but it will never let you go hungry.From a landmark collaboration with Dolce & Gabbana that gave rise to the Devozione restaurant in New York, to the pastificio's sponsorship of the San Carlo opera house in Naples, Giuseppe draws a straight line from pasta to Puccini, and traces how this most Italian of arts travelled with emigrants to every corner of the world. Hosted on Acast. See acast.com/privacy for more information.