Made with 100% Italian durum wheat semolina, those pasta will enhance your Italian cooking. Coming in a very nice packaging, those were brought to Metro Manila for you!
 
About Di Martino
The passion for pasta is embodied in the Di Martino family who have owned the pasta factory "pastificio" for over 100 years. The story of the Di Martino family has a protagonist, just like all other stories. Giuseppe Di Martino started the business that has produced pasta for three generations. Giuseppe started to acquire the techniques for making pasta while he was still a little child. He began working in a pasta factory in 1907 when he was just 10 years old; the proprietor of the business having no sons to carry on his tradition. The proprietor of the pasta firm eventually chose to sell Giuseppe his shares after he quickly established himself as a master of the craft. The Pastificio Di Martino that we know today was established in 1912 and was the first store you encountered while entering Gragnano.
Di Martino became "Pastificio Impero" during the Fascist era because it was required for businesses to change their names to demonstrate their support to the state. The female logo had to be "Aryan" and blonde, thanks to Giuseppe Di Martino. Many pasta factories experienced severe consequences during World War II. Castellammare served as a naval base, while Gragnano developed into a key area for storing food supplies. But the pasta factory was not spared, and the German troops left nothing for the Allies. As a result, the Di Martino family had to forage for food by picking off pieces of pasta that had become lodged between floor beams for a week.
When the name and logo could be changed once more in 1948, "Di Martino" was once again used. Giuseppe updated the production cycle's machinery in the 1950s and started integrating his other sons, Valerio and Vincenzo, into the business. Giuseppe Di Martino was a visionary and unyielding character. His son Giovanni, who oversaw the pasta production until 1972, unexpectedly passed away in 1961. Gaetano was promoted to head of production, Valerio to head of administration, and Lucio to commercial manager during this time.
The devastating earthquake of 1980 dealt the company a serious hit, and the second Di Martino generation bravely undertook the enormous task of rebuilding the structural damage. The Di Martino pasta plant quickly resumed operations and dominated Gragnano's pasta production just six months after the earthquake. The Di Martino family repaired the damage in 1983 by adding a new wing to the pasta business by spending far more than their means could support. After overcoming this difficulty, Valerio Di Martino—a man of great empathy and compassion—became an expert in administrative work and in overseeing the relationships with customers and employees. His brother Gaetano soon became a new reference figure in the pasta factory and the keeper of the secrets of pasta drying techniques. With his love for mechanics, it became his duty to supervise the workers and the assembling of each new piece of machinery installed in the pasta factory.
 
About the Pasta
Pasta that is the same size as the Mezzanelli and has a short, ribbed tube shape with angled ends. They are a great alternative for straightforward, everyday recipes that are easy to prepare and kid-friendly. Get carried away by their aroma of durum wheat made entirely in Italy.
This pasta is created with 100% Italian durum wheat semolina, local spring water, and bronze-die, carefully dried at low temperatures. It is PGI Certified Gragnano Pasta. minimum 14% protein content, firm to boiling, and well digestible.