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The Gragnano Pasta represents one of the most authentic and recognized symbols of the italian gastronomic culture. Produced in the small town of Gragnano, in the province of Naples, this dry pasta has gained worldwide fame thanks to a thousand-year-old tradition that combines technique, territory and quality raw materials. For more than five centuries, Gragnano has been considered the "Pasta City", an appellation born out of the intense and historic development of pasta production in this area, favored by unique environmental conditions and craft skills passed down from generation to generation.
The territory of Gragnano, including the picturesque Valley of the Mills, played a central role in the birth and development of pasta production. Here, since the 13th century, water from natural streams fed mills that ground wheat, making it possible to obtain the high-quality semolina that became a key ingredient in local pasta. Over time, especially since the 17th century, the first pasta factories sprang up around these mills, giving rise to a production model that combined industrial archaeology and environmental sustainability.
The fame of Gragnano pasta was consolidated in the 19th century, so much so that in the 1845 the king of the Kingdom of Naples, Ferdinand II of Bourbon, granted Gragnano artisans the privilege of supplying the royal court with their pasta, officially recognizing the quality and reputation of the product.
Today, Gragnano pasta also gained recognition. PGI (Protected Geographical Indication), which legally protects the link between the product and its territory of origin, guaranteeing high quality standards and traditional production methods.
Artisanal craftsmanship, slow and natural drying in the sea air, the use of high-quality durum wheat semolina and bronze-drawing techniques are just some of the factors that make Gragnano pasta famous all over the world. This pasta is not just a food: it is a cultural and gastronomic heritage that tells the story of an area, its identity and economy. For this reason, a visit to the Valley of the Mills, considered the historical heart of production, is an experience that combines knowledge, taste and tradition.
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Book your experience with Movery: hike in the Valley of the Mills
If you would like to have an authentic and engaging experience discovering the history of Gragnano pasta, you can book with Movery a tour in the Valley of the Mills, ideal for private groups and schools. It is a guided tour of about 4 hours combining Industrial archaeology, nature and gastronomic culture In an easy route suitable for all ages.
During the hike, they will walk along trails in the valley that are home to ancient mills, learn about the historical mechanisms of wheat milling, and gain insight into how these techniques have influenced the pasta tradition. Educational activities and interactions with local experts are planned for school groups, allowing students to gain a direct understanding of the process from flour to pasta.
The tour has easy hiking difficulty (E), with a route of about 4.5 km and an elevation gain of 210 meters, also perfect for groups with children, and is accompanied by AIGAE licensed environmental hiking guide and RCT insurance included.
During the tour, it is also possible to arrange a visit to an old mill (approx. 3 € per person to be paid on site) and a workshop or tasting at a pasta factory with additional costs from approx. 30 € per child, to be agreed upon later.
Experience is available daily on request, with time and starting point defined at the time of booking. It is recommended to wear comfortable clothing and bring hiking shoes, water and protection for sun or wind, to fully enjoy this immersion in the culture and nature of the Kingdom of Pasta.
If you would like to have this experience, please contact us at 351.5585067: we will provide you with a customized quote for your group.
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