Gragnano IGP Pasta - Spaghetti
Gragnano IGP premium quality 'Spaghetti', made with durum wheat grown and milled in Italy and spring water from the Lattani Mountains, bronze-dried and slowly dried at low temperature.
Luxury packaging of 500 g - 17.64 oz
Durum wheat flour from grains produced and milled in ITALY, Gragnano spring water
A classic Italian pasta, traditionally popular in Italy and abroad. Because of its elongated shape, it can be imaginatively compared to a mandolin string. A feast for the eyes and the palate, spaghetti can be cooked in a thousand different ways and is always good, even plain with a drizzle of oil.
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The quality guarantee of Spaghetti IGP from Gragnano
The PGI (Protected Geographical Indication) guarantees the quality of Spaghetti di Gragnano, which must be produced exclusively in the municipality of Gragnano, using traditional production methods. Spaghetti IGP from Gragnano retain their organoleptic characteristics thanks to the use of bronze wire and slow drying, and are able to perfectly absorb sauces, offering a unique culinary experience.
The distinctive features of Spaghetti IGP from Gragnano
Spaghetti IGP di Gragnano is a high quality pasta with unique characteristics. The bronze coating gives them a porous and rough texture that perfectly retains the sauce, while the slow drying process at low temperatures preserves their authentic and intense flavour. Spaghetti's classic shape also makes it versatile in the kitchen. It is not by chance that Spaghetti IGP di Gragnano are appreciated by the best chefs in the world for their excellence and versatility in the kitchen.
Versatility in the kitchen: Ideas for using Spaghetti IGP from Gragnano
Spaghetti IGP di Gragnano is a versatile ingredient that can be used in many different ways. One of the most classic recipes is spaghetti alla carbonara, but their porous shape and texture also make them ideal for tomato sauces, such as fresh tomato and basil sauce. Gragnano spaghetti also go well with fish-based sauces, such as mussels and clams, or with cheese-based sauces, such as ricotta salata or pecorino romano. You can also try them in a cold spaghetti dish with sun-dried tomatoes, olives and tuna: a real treat for the palate.