2. Pasta Di Martino

 PGI Gragnano Pasta of Pastificio Di Martino meets Terra Madre Salone del Gusto In Turin from september 22th to 26th 2016 Pastificio Di Martino in line with the theme of the Terra Madre Salone del Gusto, loves the earth and therefore has decided to contribute to the conscious choice for the future of food marrying the issues of the most important international event dedicated to food culture. A story older than a century that of Gragnano’s Di Martino pasta factory, which always produces high quality pasta using only 100% Italian durum wheat semolina. The company of Gragnano chooses grains from Puglia, Campania and Molise, preferring the quality, taste and variety of Italian wheat and the authenticity of those lands which for more than 2000 years are suited to this production. The century-­‐old company of Gragnano, main sponsor of the event, will be present at the event with a large area of more than 200 square meters. The talian wheat’s biodiversity and the pasta shapes, the correct use of their combination with sauces and the exploration of eating habits on the pasta theme adopted by foreigners in Italy will be the themes treated in the large space dedicated to the Pastificio inside the Parco del Valentino in Turin. Gragnano IGP pasta tasting, workshops for adults and children will take turns in perfect Di Martino style. For the entire duration of the event will be active the Pasta Store where you can buy themed gadgets, listen the advice of the chefs, testimonies of producers and taste the dishes cooked live with seasonal ingredients. A pasta selection from over 250 formats will be available for sale with special offers and limited edition. The other half of the space will be devoted to education and to entertainment with a real stage on which will alternate opportunities for training and meetings with all the protagonists of pasta chain starting from farmers. The space of Pastificio Di Martino will also be theater of the Laboratories of Taste of Slow Food, whose protagonists will be great Italian and also foreign cooks working in Italy and who will offer unpublished versions of traditional dishes of their origin countries, enriched by the use of pasta of Pastificio Di Martino from Gragnano IGP. THE COMPANY -­‐ Since 1912, the Di Martino are pasta makers in Gragnano: a centuries-­‐old tradition that through continue innovation of three generations makes today Pastificio Di Martino an authoritative point of reference in the world market of Gragnano’s pasta. The pasta is produced according to the dictates of the PGI production regulations: spring water of the Lattari Mountains, bronze dies and slow drying at low temperature. The quality of the pasta Di Martino is amplified by the use of durum wheat semolina 100% Italian characterized by a minimum protein content of 14% (the specification provides 13%) to guarantee excellent cooking resistance and a high digestibility.