Spaghetti Gragnano Pasta PGI 500gr

Product Information

Gragnano is home of some of the best dried pasta in Italy. [4] In 2013, Gragnano pasta was designated a Protected Geographical Indication by the European Union. [5]

They produce pasta which combines modern technology with the strict tradition of using only 100% Italian durum wheat, water from the springs of Monti Lattari, bronze nozzles and slow drying at a low temperature.

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These monthly encounters, called #indovinachivieneacena, have become eagerly anticipated events enjoyed by chefs, producers and diners alike. Found in kitchens up and down the country, both at home and in restaurants, there are few ingredients more ubiquitous than pasta. Whether it’s twirls of fusilli, nests of tagliatelle or strands of spaghetti, chances are that most people will always have some form of pasta at the ready. Yet as it’s thrown into a pan of boiling water for cooking, few of us will actually stop to think about the work that has already gone into creating these perfectly-formed shapes. Garofalo is one of Italy’s oldest brands, having produced high-quality pasta for over 200 years in Gragnano, the town known to be the spiritual home of pasta. Today, Garofalo is one of the leading manufacturers of quality pasta in Italy, with many of its shapes having the guaranteed quality seal of ‘Pasta di Gragnano PGI’, and that’s thanks to its meticulous production process and commitment to excellence. This pasta is made with water from the town’s springs, which are said to have unique properties that contribute to the pasta’s exceptional flavor and texture. The first of these restorations was completed in April 2019. It is Antico Mulino Porta Castello di Sopra- www.facebook.com/MulinoPortaCastello- which was founded in 1616. Get a taste of these fantastic events by having a look at the stellar list of exclusive chef inspired haute cuisine creations using the finest pasta and inspire your Italian pasta recipes today. GRAGNANO ORECCHIETTE DEI CAMPI WITH MUSHROOMS AND PARMESAN CHEESE

The second secret is the carefully-developed process, which continues to be regulated by a strict standard of production. In 2013, the European Union declared PGI (Protected Geographical Indication): the pasta made under the name “Pasta di Gragnano” must be produced in a legally defined area that still corresponds to the territory indicated by the king of the Napoli about two centuries ago. There are regional differences between pasta recipes. In the north of Italy, pasta is commonly made with eggs. While the southern Italian recipe uses just water and flour.Going north, the captivating beauty of the excavations of Pompeii is even closer. A journey to explore the mystery of Pompeii and the life of people in the Roman Empire seems perfect to keep discovering the glorious past of this region. Tourists who want to continue this exciting travel into the past can continue a few more miles to reach the lost city of Herculaneum, another great example of the Roman glory, second only to Pompeii. E così la gente emigrò negli Stati Uniti, esportando il proprio know-how di pastai dall’altra parte dell’Atlantico, cosa che si rivelò molto utile durante la prima guerra mondiale, quando l’Italia smise di esportare. One is sold under the L’Oro di Gragnano label and is a certified Pasta di Gragnano IGP. The other is a bio range made with organic durum wheat semolina and it’s sold under the L’Anima di Gragnano label. The latter is the type of pastawe ate with our fresh tuna ragu!

Pasta with potatoes is a combination that originated in what the Italians call ‘la cucina povera’, meaning the peasant kitchen. The combination of pasta with potatoes or legumes made for a filling cheap meal for the poorer population who couldn’t afford meat on a regular basis. The pasta has been a staple in the town of Gragnano for centuries, and it has been passed down through generations of families. As a sea breeze blew in from the Gulf of Naples, small, gold-coloured dust-devils slowly sprouted along the factory rooftop, spiralling their way east toward Mount Vesuvius with the precision of ballerinas pirouetting across a stage floor. Needless to say, there are lots of recipes for stuffed and baked paccheri. It’s such a tasty and popular way to serve this pasta. In this version, the paccheri is stuffed with a delicious creamy porcini (ceps), sausage (Italian salsiccia) and ricotta filling. It is then baked in a cheesy béchamel. The first family-run factories were founded in the 16th century, but it was to supply the court of Ferdinand II of Bourbon from 1845 which formally sanctioned the birth of the ' City of Pasta'.The municipality allowed pasta factories to occupy the space out front with the spasa (pasta on the reeds), and, playing their part, pasta factories guaranteed the street’s cleanliness, since they didn’t want their pasta to be contaminated by dust,” Di Massa explained. “The way Gragnano pasta was dried was a real art, improved over centuries and passed down as a family secret generation after generation. Since no preservatives or antibacterials existed at that time, the conservation [of pasta] depended upon slow drying.” Onions: In addition, the recipe I followed called for a red Tropea onion. These onions come from Calabria and are much loved by Italians as they are slightly sweet. Other types of red onions would also work well. The pasta I used. You’ll be able to enjoy the rich flavor and firm texture of this pasta, as well as the history and tradition behind it. How Do You Cook Pasta Di Gragnano? It is still possible to get a sense of how it was with a visit to the ' Valley of the Mills', along the banks of the River Vernotico along the ancient path which, from Castellammare, reached Amalfi.