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A pasta with very ancient origins, dating back to the thirteenth century and present in the Liber de coquina, the oldest cookbook of the Christian West. A pasta among the favorites of Ferdinand IV of Bourbon and, already in 1180 approximately, recommended Read more
, since 1820 the Pastificio Liguori of Gragnano, Liguori Pasta made only with selected 100% Italian durum wheat semolina.
- Vermicelli n. 4
- Gragnano Pasta IGP/PGI
- 100% Italian Durum Wheat Semolina Pasta
- Bronze drawn
- Slow Drying
- Rough Surface
- 500g pack
- Typical product of Campania
THE STORY
1795 Gaetano Liguori , the founder, obtained from the Municipal Council of Gragnano the concession to " make and sell good quality and unique macaroni " within his shop, creating one of the oldest pasta producers in Italy and in the world.
1820 His son Vincenzo Liguori officially founded the Pastificio Liguori in the historic headquarters in Via Roma using the first machinery powered by human force.
1845 King Ferdinand II of Bourbon, after visiting Gragnano and tasting Liguori pasta, granted the pasta factory the privilege of supplying pasta to the royal residence of Quisisana, where the king spent his summer holidays with his court.
1939 Production of the high-quality “ Alba d'Oro” pasta line begins , the first to be exported to the United States.
1980 Following the Irpinia earthquake which destroyed the historic headquarters in Via Roma, Gerardo Liguori dedicated himself to reopening the pasta factory in its current location in Via dei Pastai 50 .
2013 The European Commission awards the PGI (Protected Geographical Indication) Certification to Gragnano Pasta. Pastificio Liguori is the first industrial pasta factory to obtain this certification.
2017 In November Liguori is among the founding members of the Consortium for the protection of Gragnano IGP pasta
