Founded in 1848 in Gragnano, the historical capital of Italian pasta, Afeltra has upheld a unique artisanal tradition for over 175 years. The pastificio uses only 100% Italian durum wheat and pure water from the Monti Lattari to create bronze‑extruded pasta known for its rough texture, perfect for holding sauces. Each shape is slowly dried at low temperatures, preserving the wheat’s flavor and ensuring excellent firmness when cooked. Still produced in its historic building on Via Roma, Afeltra continues to craft small‑batch pasta celebrated worldwide for its authenticity and exceptional quality.