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

Spaghettoni di Gragnano IGP

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€3.40

Brief description: Spaghettoni are a Gragnano pasta prepared with durum wheat semolina and water from the springs of the Lattari Mountains and subsequently molded by bronze dies. The surface of the spaghetti is wrinkled, consistent and more full-bodied than traditional spaghetti and have the advantage of maintaining excellent cooking. Spaghettoni are good for all seasons. They go perfectly with both autumn sauces such as those with walnuts, and more spring and summer dishes based on delicate vegetables and seafood.

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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