Pasta of durum wheat semolina extruded through bronze. The bronze die and slow drying process give to the pasta the typical roughness that allows a perfect union with the sauce and condiment. Dried in static cells where we control humidity and temperature at least for 24h, to preserve the natural quality and taste of the product. 'Tortiglioni' are a an elica pasta. The unusual cut, typically made only in the area around Naples.
The city of Gragnano in the province of Naples boasts the prestigious European PGI (Protected Geographical Indication) recognition.