Pastificio Liguori is one of the oldest pasta producer in Italy: its origins are dated back in 1795.
Today, as we did in the past, we use only the best durum wheat from southern Italy and pure water coming from Lattari mountains, a spring water with peculiar chemical-physical characteristics that distinguish the unique flavor of Liguori pasta.
The pleasure of expectation – The Liguori slow drying method
In these times, slowness is an added value. In a period of history in which everything happens in a very short time, in the immediacy of the moment, doing things with calm is the real revolution. Even at the table.
Slow Food
The slow food flag is Italian par excellence: indeed, made in Italy is an excellence that makes slowness its spearhead. Producing according to the right time as nature commands and enjoying time at the table is an unwritten law of our culinary culture.
Respect for the raw material
We have made slowness our distinctive mark. Yes, because the processing method of our pasta starts with a drying time of up to 18 hours. In fact, to preserve the nutritional properties, taste and flavour of good Italian durum wheat, it is necessary to know how to wait. Our pasta dries slowly and at a low temperature, to avoid the gluten structure to be altered and the important nutritional substances present in the pasta to be dispersed.
The Liguori method
The production method of our pastificio has been refined in 200 years of history. It all starts with the best durum wheat of southern Italy, slowly processed with the pure water of the Lattari Mountains and left for drying the proper time. The slowness and low temperature make the product carefully treated, avoiding damage such as the formation of unwanted substances that compromise the taste and quality of the pasta.
Products
Pastificio Liguori - Pasta - Elbows
Liguori offers a wide line of pasta to prepare soups for all tastes: chifferini, ditali, farfalline, semi di melone and stelline. <br><br> They have a very special form that reminds a half moon. They enhance the taste of legume-based soups and can be also used for timbales.
Pastificio Liguori - Pasta - Elicoidali
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. <br><br> This type of pasta is from Campania and it’s a variant of the maccherone rigato, characterized by a sight curved shape that reminds a propeller. Enjoy it matched by Mediterranean flavours with sauce based on: black olives, capers and anchovies, tomato.
Pastificio Liguori - Pasta - Farfelle
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. <br><br> Adults and kids love this type of pasta. Its shape, that reminds the wings of a butterfly, is obtained by pinching a square of pasta in the middle. From years it’s on the table of all the Italians thanks to its particular shape. It’s perfect for pasta salad.
Pastificio Liguori - Pasta - Fusilli
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. <br><br> Fusilli are short curled cut of pasta originate from Southern Italy. In the past, fusilli were made by hand, rolling spaghetti in an iron wire and letting dry them. They are versatile in the kitchen and they perfectly match with light sauce and dressing based on fish.
Pastificio Liguori - Pasta - Linguine
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. <br><br> They born in Genoa and are the ultimate Ligurian pasta. The name comes from their flattened shape, that reminds a tongue. In fact, in contrast to round cross section spaghetti, linguine have a rectangular cross section. Their special shape perfectly matches with pesto, as Ligurian tradition demands. Instead, in Campania, they are especially appreciated with fish, “allo scoglio”.
Pastificio Liguori - Pasta - Spaghetti
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. <br><br> The most famous and beloved pasta format in the world. Their diameter makes them versatile and suitable for any type of seasoning. In 1800 the Lazzari ate them in the streets of Naples and they became a real attraction for the city. They were baptized for the first time “spaghetti” in 1842 by Antonio Viviani because they remembered pieces of spago, twine.
Pastificio Liguori - Pasta - Spaghetti Chitarra
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. <br><br> They are a specialIty of Abruzzo and one of the most tasty egg pasta in Italy. They are distinguished from spaghetti by their square shape donated by the tool with which the pasta is processed and from which they also take the name “la chitarra”. They are perfectly served with sauces for their porosity.
