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Spaghetti Gragnano Pasta PGI 500gr

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Its importance led to the construction of a couple of imposing aqueducts which allowed the course of the river to be regulated. Paccheri pasta is large pasta tubes traditionally from Naples and Gragnano. This pasta is very popular in Southern Italy and often served with seafood. Mezzi paccheri are half sized paccheri. So, not as long as the traditional tubes. I love both types. Dry pasta, on the other hand, uses only durum wheat semolina and water, and it’s made using bronze dies that gives it a particularly rough texture, perfect to hold better to the sauce. Crucial for this type of pasta is the drying process, which makes it more durable in time. The municipality allowed pasta factories to occupy the space out front with the spasa (pasta on the reeds), and, playing their part, pasta factories guaranteed the street’s cleanliness, since they didn’t want their pasta to be contaminated by dust,” Di Massa explained. “The way Gragnano pasta was dried was a real art, improved over centuries and passed down as a family secret generation after generation. Since no preservatives or antibacterials existed at that time, the conservation [of pasta] depended upon slow drying.”

Let’s clarify one important thing before going on: the crucial difference between dry and fresh pasta. These culinary sisters are just as popular around the world, but some may not know the real difference between the two. Fresh pasta, which is typical of the northern regions of the country, is made with water, flour and egg, and consumed “fresh,” that is, when it’s still “soft.” Tagliatelle, all filled pastas and lasagna sheets are just some examples of it. Sure, you can now find dry versions of some varieties of fresh pasta nowadays, but they don’t really compare with the real thing. The addition of seafood started among the fishing families and other inhabitants in the coastal areas. Seafood is a staple in Naples and calamari particularly popular. With the addition of some peperoncino (red chilli pepper), garlic and parsley this is a really flavourful Neapolitan classic that I’m sure calamari lovers will enjoy! Italian paccheri recipes with meat. Baked stuffed paccheri with sausage and mushrooms. The Italian hill town of Gragnano sits on the southern slopes of Mount Vesuvius just north of the Amalfi coast. But it’s not just the views that put Gragnano on the map. The town is home to some of Italy’s finest dried pasta – in fact Gragnano’s pasta is the only dried pasta in Italy that has protected IGP status. Beyond the rules and regulations stated by the PGI, what is it though, that makes Garofalo’s pasta so consistently excellent? It begins with the ingredients used to make the dough. Garofalo has the final product in mind from the start of the production process. This means only first-class semolina is used that has been produced using durum wheat chosen for its flavour profile, gluten level and colour. The gluten level and quality (or index) is probably the most important of these features, as it dictates the firmness of the pasta and its cooked texture during eating. By prioritising durum wheat semolina with a high gluten index, Garofalo ensures its pasta maintains its shape once cooked. The semolina is then mixed with local spring water at a low enough temperature that the natural colour of the grain is preserved in the dough.Margherita Sarrocchi (ca. 1560 – 1617), an Italian poet and a supporter of the theories of Galileo Galilei It is also high in fiber, which can help with digestion and can help you feel fuller for longer. What Are The Best Ways To Enjoy Pasta Di Gragnano? Pasta with potatoes is a combination that originated in what the Italians call ‘la cucina povera’, meaning the peasant kitchen. The combination of pasta with potatoes or legumes made for a filling cheap meal for the poorer population who couldn’t afford meat on a regular basis. Gragnano pasta has already been adopted by the Gambero Rosso culinary schools, as well as the official pasta of Jeunes Restaurateurs d’Europe in association with producer Pastificio dei Campi. If you're a pasta lover in search of elevating your pasta dishes to new heights, have you ever experienced the delights of cooking with PGI Gragnano Pasta?

They produce pasta which combines modern technology with the strict tradition of using only 100% Italian durum wheat, water from the springs of Monti Lattari, bronze nozzles and slow drying at a low temperature. Another path winding its way between bridges and banks allows a visit to the remains of a dozen or so ancient mills which the Consortium is now restoring. This created frenetic milling activity which, by the 17th century saw the rise of a proper industrial districtand the emergence of the first modern pasta factories ( pastifici) in Gragnano.Located in the region Campania, Gragnano was one of these few territories in which the “white gold” (as the gragnanesi – Gragnano townsfolk – call pasta today) became part of a mass production. Despite the encouraging start, a series of unfortunate events, such as famines, epidemics, and droughts, prevented this business from growing further. It was only in the 18 th century that Pasta di Gragnano became a proper brand, first sold in the nearby regions and then gradually spreading all over Italy.

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