True passion and dedication, an indivisible pairing for Giuseppe Di Martino since he began his business, whose cornerstone was a production process closely linked to Gragnano tradition. He worked in the cells of the factory and once he became an expert mixer the owner allowed him some shares in the pasta factory. It was 1912 and that was how Di Martino began, with its own secret source of mineral water: it was the age of pasta sold loose or in tin boxes, which often crossed the Ocean. A family history made of old skills and quality, inscribed today in the long and short forms of pasta, also the wholemeal and bio versions. Through the Dicado company, owned by the Di Martino family, the company bought the Amato pasta factory and thus saved it from extinction.
