{"id":102,"date":"2015-05-08T10:21:22","date_gmt":"2015-05-08T08:21:22","guid":{"rendered":"https:\/\/elitalianorestaurante.wordpress.com\/?p=102"},"modified":"2022-02-17T16:16:31","modified_gmt":"2022-02-17T15:16:31","slug":"102","status":"publish","type":"post","link":"https:\/\/elitaliano.es\/en\/2015\/05\/08\/102\/","title":{"rendered":"Las pasta artesana napolitana, desde 1907"},"content":{"rendered":"<p>La<b> Pasta Faella <\/b>se fabrica en un pueblo que lleva\u00a0<strong>500 a\u00f1os<\/strong> haciendo pasta para el resto de Italia. Los <strong>Faella<\/strong> empezaron en <strong>1907<\/strong> y es ya el \u00fanico &#8220;pastificcio&#8221; \u00a0que queda en el centro del pueblo, en la <strong>Plaza Marconi. <\/strong>Gragnano es\u00a0<strong>el pueblo con m\u00e1s fama\u00a0de Italia<\/strong> por su pasta. A\u00a0a la vera del <strong>Vesubio<\/strong> enfrente <strong>de N\u00e1poles<\/strong>, \u00a0los <strong>Faella<\/strong> siguen cuidando de su pasta&#8230;en silencio.<\/p>\n<div id=\"attachment_144\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/img_4128.jpg\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-144\" class=\"wp-image-144 size-full\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/img_4128.jpg\" alt=\"IMG_4128\" width=\"480\" height=\"640\" \/><\/a><p id=\"caption-attachment-144\" class=\"wp-caption-text\">La pasta Faella Gragnano en la Plaza Marconi Foto del viaje de Merche y Carlos por Italia, en busca de los mejores productos para EL ITALIANO<\/p><\/div>\n<p>Los Faella hacen\u00a0la mezcla de las harinas con <strong>agua de los manantiales<\/strong> y el truco esta en el <strong>secado lento<\/strong>, al natural que hacen <strong>por debajo de 48 grados<\/strong>. Nosotros visitamos la fabrica con el sobrino Sergio y es alucinante verles como hacen esos spaghetttis gigantes. <strong>Que secan reposados bajo el Vesubio.<\/strong><\/p>\n<div id=\"attachment_103\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/faella-gragnano.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-103\" class=\"wp-image-103 size-full\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/faella-gragnano.jpg\" alt=\"Faella gragnano\" width=\"480\" height=\"640\" \/><\/a><p id=\"caption-attachment-103\" class=\"wp-caption-text\">El secado lento de Faella Gragnano es su secreto&#8230;.ssssshh! La pasta est\u00e1 secando. Foto del viaje de Merche y Carlos por Italia, en busca de los mejores productos para EL ITALIANO<\/p><\/div>\n<p><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/archetti-faella.jpg\"><img decoding=\"async\" class=\"wp-image-145 size-large\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/archetti-faella.jpg?w=768\" alt=\"Archetti faella\" width=\"768\" height=\"1024\" \/><\/a>La pasta Faella ya est\u00e1 aqu\u00ed! Foto de Faella.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Pasta Faella se fabrica en un pueblo que lleva\u00a0500 a\u00f1os haciendo pasta para el resto de Italia. Los Faella empezaron en 1907 y es ya el \u00fanico &#8220;pastificcio&#8221; \u00a0que queda en el centro del pueblo, en la Plaza Marconi. Gragnano es\u00a0el pueblo con m\u00e1s&#8230;<\/p>\n","protected":false},"author":1,"featured_media":103,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[126],"tags":[127,149,130,131,150],"class_list":["post-102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conoce-nuestros-productos-y-proveedores-100-made-in-italy","tag-el-italiano","tag-faella-de-gragnano","tag-restaurante-el-italiano","tag-restaurante-el-italiano-santander","tag-vesubio"],"_links":{"self":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/comments?post=102"}],"version-history":[{"count":1,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":16498,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts\/102\/revisions\/16498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/media?parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/categories?post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/tags?post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}