Calamarata di Gragnano I.G.P. Pastificio Ducato d'Amalfi
Calamarata di Gragnano I.G.P. Pastificio Ducato d'Amalfi
Calamarata di Gragnano I.G.P. Pastificio Ducato d'Amalfi
Calamarata di Gragnano I.G.P. Pastificio Ducato d'Amalfi

Calamarata di Gragnano IGP

€3.40

Brief description: The Gragnano smooth calamarata is a type of IGP Pasta produced with durum wheat semolina and water from the Lattari Mountains. The name derives from the shape, very similar to that of squid rings. As the name suggests, this pasta is ideal for calamarate dipped in a sauce of datterini tomatoes or piennolo. Also try it with chunks of fish and shellfish.

Ingredients: Durum WHEAT semolina, water.

Country of wheat cultivation: ITALY.

Country of milling: ITALY.

Storage: Store in a dry place away from heat sources.

Format

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The fundamental principles underlying the processing of Ducato D'amalfi pasta are: high quality raw material, therefore 100% Italian durum wheat semolina and compliance with the production regulations of Pasta di Gragnano PGI.

The production and packaging of Ducato D'Amalfi pasta, in fact, takes place within the territory of Gragnano, according to schemes consolidated over time and conditions that satisfy the marking of protected geographical identity.

The first phase is the dough, that is when the durum wheat semolina embraces the water. It is a simple operation which however has an unavoidable parameter: the water used is that of the springs of the Lattari Mountains, due to its unique chemical-physical and organoleptic characteristics.

The second stage is the kneading which allows the mixture to become homogeneous and elastic and then pass through the drawing.

In our pasta factory we only use bronze dies. It is not a small difference, it is a precision work that prevents damage to the pasta to give it a porous and rough surface, ideal for capturing the flavor of condiments, sauces and sauces.

Of course, the process is slower and requires a longer drying period, but the waste of time is synonymous with quality because the pasta retains all the nutrients that make it special.

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