Gragnano (Naples) Campania
Up to 50 hours
In 2004, Giuseppe Di Martino, a pasta-maker for three generations in Gragnano, realised that the traceability of the raw material used to produce Italian pasta was sloppy.
He immediately realised that traceability of the raw material was an essential value of a food product, and began his project that would later lead him to found Pastificio dei Campi.
He decided to buy only the highest quality Italian Apulian wheat, the best available on the market, and after much research he chose that of the Dauno Apennines.
Involving local farmers, he asked for four simple things:
- High nutritional values
- No use of chemical fertilisers
- No use of glyphosate
- Only recover the oldest varieties
The intentions and expectations were considered crazy by the local farmers: it was very difficult to guarantee a harvest with those quality levels, without the use of chemicals, especially if one wanted to maintain a high yield.
The solution was simple: give up the high yield, provide for a rotation to avoid the impoverishment of the soil due to monoculture, and pay the farmers every year, even when the wheat harvest was not expected.
Thus, by returning to the ancient technique of three-year rotation, a huge leap was made at the same time towards the revolutionary concept of 100 per cent traceability throughout the entire supply chain.
ACCORDING TO THE CHEFS ‘THE BEST PASTA EVER”
In order to guarantee the craftsmanship of the product and consequently its high quality, Pastificio dei Campi has inserted a QR CODE with Blockchain technology on the band that embraces the box, which allows complete traceability from the field to the box.
Just frame the QR CODE with your phone’s camera, open the link and find out everything you want to know about your pack of pasta
Average nutritional values per 100 grams of product
|Energy||354 kcal – 1502 kJ|
|Saturated fatty acids||0.3 g|
|of which sugars||3.3 g|