Bucatini, Caserecci, Trenette, Paccheri, Faella has been producing pasta since 1907, when Gaetano Faella founded the family company in Gragnano, a town south of Naples in the region of Campania. Gragnano is considered the birthplace of Italian dried pasta; according to legend, the breezes that flow from the mountains to the sea created the perfect conditions for drying pasta. The three commandments for making Pasta Faella are: only 100% Italian Semola; always extruded with a bronze die; drying must be at least 2 days at the lowest temperature possible.
