Rigatoni di Gragnano PGI
Short description: Here is a classic product of Italian cuisine. Our rigatoni di Gragnano are made with hard semolina flour mixed with water from the springs of the Lattari Mountains and finished with bronze dies. Rigatoni are characterized by a thick wrinkled surface that holds all types of condiments. They are ideal for meat sauce, but also for simpler ones, as well as for timbales and baked pasta.
Ingredients: Durum WHEAT semolina, water.
Country of wheat cultivation: ITALY.
Country of milling: ITALY.
Storage: Store in a dry place away from heat sources.
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.