Catalogo Fiere Parma

Pastificio Faella was founded in 1870 by Gaetano Faella, who dedicated himself to what had been a true art in Gragnano for centuries: the art of making good pasta.
We use select blends of Italian durum wheat semolina, a slow kneading process with water from the nearby Lattari Mountains, bronze die drawing, and traditional drying at very low temperatures (maximum: 48°C) for up to 60 hours. This gives the pasta a wonderful consistency and unmistakable aroma and flavor.
Come visit us!