Nancy Harmon Jenkins’s Report From Pastificio Faella

Just back from her trip to the pasta producing center of the universe, Gragnano, Nancy Harmon Jenkins breaks down why Pasta Faella is the epitome of good Italian artisanal pasta in Zester Daily: “To qualify as artisanal, pasta must be made at consistently low temperatures (no higher than 122 degrees F) from start to finish,…

After 500 Years Gragnano Pasta is Finally Protected!

Gragnano is celebrating! After battling against classic unyielding European bureaucracy, a handful of Napoli’s good pasta makers have finally won. Although IGP status was granted to real Gragnano Pasta by Italian Authorities in 2012, the official seal of approval came from the EU on October 15, 2013. This is a true cause for celebration! The Gragnano…