Pastificio Liguori, one of the oldest pasta factories in Italy, was founded in Gragnano in 1795 and still produces its pasta here today, rooted in its local area and tradition. With over 1 million quintals produced annually, it is the only pasta factory in Gragnano and among the few in Italy to use an exclusive method, the Liguori Method, based on slow, certified drying at low temperatures. The process involves selecting durum wheat from Southern Italy from a certified supply chain, slowly kneading with spring water from the Lattari Mountains, 100% bronze die, and gradual drying. The supply chain, monitored by Accredia and DNV, guarantees Italian origin, traceability, and transparency. Liguori values farmers with superior remuneration and promotes sustainable practices, resulting in pasta with an authentic flavor, rich in protein, excellent cooking stability, a rough and porous surface, and a springy, uniform consistency—ideal for holding sauces and enhancing every recipe.