We are two young entrepreneurs (third generation Gragnano pasta producers); with a long family tradition in the world of Gragnano Pasta, we decided to create an innovative project; our aim is to exploit the art of making pasta in Gragnano.Giuseppe seleziona granoGiuseppe seleziona in puglia il grano per la pasta dei Campi When we founded Pastificio dei Campi we decided to focus on quality, craftsmanship and respect for tradition: three fundamental elements that have been interpreted in modern terms, that is, paying attention to the values of transparency, consideration of the staff, respect for the environment, technological innovation and spread of the culture of pasta. In this ambitious project we work with very competent young people who share with us the desire to create a highest quality product. Aniello Donnarumma and Arturo Elefante prepare the dough, they choose bronze frames and estrude the dough; Vincenzo and Stefano are some of the farmers who grow durum wheat, Nicola and Giusy De Vita mills all the durum wheat for Pastificio dei Campi, Mario Afeltra and Aniello Dello Ioio delicately fill pasta in each box, Arianna Acropoli takes care of business, while Giuseppe Giordano is the accountant. Each of these people and their skills are part of the project of Pastificio dei Campi. We are Giuseppe and Giovanna Di Martino, modern interpreters of a tradition that has been taken place here in Gragnano for over 500 years.