Fusilli di Gragnano al Ferretto – Premiato Pastificio Afeltra | Pasta di Gragnano IGP
Since 1848, Premiato Pastificio Afeltra has preserved the authentic art of Italian pasta-making in Gragnano, the historic home of premium pasta near Naples.
Afeltra Fusilli di Gragnano al Ferretto celebrate one of Southern Italy's most distinctive pasta-making traditions. Inspired by the ancient technique of twisting pasta around a thin metal rod, known as a ferretto, their elegant spiral shape reflects generations of artisanal craftsmanship.
Made from 100% Italian durum wheat semolina and pure spring water from the Monti Lattari mountains, these exceptional Fusilli are bronze-drawn and slowly dried at controlled temperatures to preserve their characteristic texture and cooking quality.
Their distinctive twisted shape, central hollow, and rough surface capture sauces beautifully, making them ideal for traditional Neapolitan ragù, rich tomato sauces, fresh vegetables, and Mediterranean specialties.
Proudly certified Pasta di Gragnano IGP, Afeltra Fusilli al Ferretto combine nearly two centuries of heritage with carefully selected ingredients and uncompromising quality.
Afeltra Fusilli al Ferretto: an authentic expression of Gragnano's pasta-making heritage, where tradition, craftsmanship, and exceptional taste come together in every spiral.
Producer
Pastificio Afeltra, established in 1848, is a historic Italian pasta producer located in Gragnano, Campania - a town renowned as the World Capital of Pasta. Situated on Via Roma, historically known as the strada dei pastai or pasta makers street, Afeltra has been crafting traditional pasta for over a century.
Afeltra uses 100% Italian heirloom durum wheat semolina and natural spring water sourced from the Monti Lattari mountains. The pasta is bronze-die extruded, giving it a rough texture that enhances sauce adherence.
It undergoes a slow-drying process at low temperatures, preserving its nutritional value and flavor.