Pastificio dei Campi makes Pasta di Gragnano IGP on Via dei Campi in Gragnano, the hill town near Naples where a pasta trade has been recorded since the sixteenth century. Giuseppe Di Martino, a third-generation Gragnano pasta maker, started it with Giovanna Di Martino. The pasta is made from traceable, 100% Italian durum wheat grown in Puglia on a three-year crop rotation. Elicoidali are short, ridged tubes with a gentle helical curve. The semolina is mixed with local water and pushed through bronze dies, as the IGP requires, which leaves the surface rough enough to grip a sauce. The pasta is then dried slowly at low temperature. Cooking time is about 10 minutes.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
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