Bucatini, Caserecci, Trenette, Paccheri, Faella has been producing pasta since 1907, when Gaetano Faella founded the family company in Gragnano, a town south of Naples in the region of Campania. Gragnano is considered the birthplace of Italian dried pasta; according to legend, the breezes that flow from the mountains to the sea created the perfect conditions for drying pasta. The three commandments for making Pasta Faella are: only 100% Italian Semola; always extruded with a bronze die; drying must be at least 2 days at the lowest temperature possible.
Join our community of Italian foodmakers and eaters.
Read our stories from Italy, cook our favorite recipes, and receive our seasonal updates.
We promise, your contact info is for Gustiamo’s eyes only.
How can I buy Gustiamo, Italy’s best foods for my restaurant or shop?