The manufacturing process
The selected durum wheat semolina is unloaded from the tankers into the 14 silos storage supplied to our factory.
Subsequently the semolina, promptly analyzed and deemed compliant with our standards, is conveyed into the mixer for the soaking phase with the addition of water non-chlorinated source.
A quality mixture is thus obtained which is pushed by a worm screw suitably cooled so as not to change the characteristics of the dough, it reaches dies where it is transformed into pasta shapes.
The process becomes more delicate with the “drying” process. From its progress depend on the main chemical, physical and organoleptic characteristics of the finished product.
In short…the flavor and the goodness.
The pasta is then packaged in cardboard boxes and not plastic ones if you prefer natural materials and which will best preserve their quality!
Bronze drawing
For lovers of traditional dry pasta, bronze-drawn pasta is the best type of pasta. This type of die is made up of heavy bronze discs, to be positioned according to the format you want to obtain. Each of these discs has a maximum tolerable working time, beyond which they must be replaced as the pasta shape could begin to present imperfections.
The pasta obtained by bronze drawing has an opaque and non-dark colour, while the consistency is rough and porous to the touch, a highly appreciated characteristic because it allows the pasta to better retain sauces and condiments.
From a nutritional point of view, bronze-drawn pasta requires better quality semolina, because it is subjected to a more stressful process than the Teflon-drawn one. This, combined with drying at lower temperatures, allows us to obtain a superior nutritional profile, starting from proteins, “gluten of approximately 13% per 100 grams of product.
The origin
Our Story
1802
The Apuzzo Mill and Pastificio is born
Raffaele d'Apuzzo founds the mill and pasta factory in Gragnano, via Vecchia San Leone in the D'APUZZO palace
1878
Gold medal for the best Italian pasta Paris International Exhibition
1911
Industrialization
Construction of a new automatic steam mill and pasta factory on the seafront of Castellammare di Stabia. Equipped with a sea dock for direct grain unloading.
1928
Gold medal. Chamber of Commerce and registration. Golden book of Italian industries.
1912
Cav Giuseppe d'Apuzzo dies and Mario and Elena d'Apuzzo take over the mill and the Stabiese pasta factory which takes over with the new generation becoming the official supplier of the P.O.A.
1930-39
Gaetano d'Apuzzo works in the factory of his father Francesco, Giuseppe's brother, in the Francesco d'Apuzzo pasta factory in Piazza San Leone, now the Faella pasta factory.
1939
Gaetano purchases a new building in Via Nuova San Leone 105, Gragnano
1985
Construction of a new factory in via Pantano 48 (Z.1.), Gragnano
2010
