Faella

Daily with renewed enthusiasm, constant passion and with the experience transmitted by pasta masters, the Faella commitment is aimed at safeguarding and enhancing the ancient art of producing good pasta. In Gragnano, "Capital of Pasta", considered the birthplace of Italian dried pasta since 1907 the Faella pasta factory has been located in piazza Marconi (formerly S. Leone) at n ° 13/14, where it is still produced. According to legend, the breezes that flow from the mountains to the sea created the perfect conditions for drying pasta.

A careful selection of 100% the ITALIAN durum wheat semolina to be mixed for the production of the day, then continuing with a slow kneading of the same with spring water, bronze drawing and static drying in the cell (from 18 to 48 hours ) at low temperature (max 48 ° C), a long and meticulous process that gives the final product a valid consistency and indisputable aroma and flavor, while preserving all the organoleptic properties of the raw materials (durum wheat semolina).