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

Scialatielli di Gragnano PGI

Out-of-Stock
€3.40

Short description: Scialatielli di Gragnano PGI are a classic of Campania and Amalfi cuisine. They are distinguished from traditional spaghetti for the shorter, wider and rectangular strips. The name derives from the Neapolitan dialect, precisely from the verb sciglià which, referring to the hair, means "to mess", to dishevel. And this is the state in which the scialatielli just drained and served on the plate are presented. The scialatielli are perfect with all seafood, but they also go well with more hilly ingredients such as porcini mushrooms.

Ingredients: Durum WHEAT semolina, water.

Country of wheat cultivation: ITALY.

Country of milling: ITALY.

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

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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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