Pasta gragnano - Daniele Sciarotta

All the products: Gragnano pasta

The tradition of pasta in Gragnano dates back centuries and has become a symbol of Italian culinary excellence. The location of the town, situated between the Gulf of Naples and the Lattari Mountains, guarantees a perfect microclimate for the production of pasta. The humidity from the sea breeze, combined with the fresh mountain air, is said to contribute to the ideal conditions for the slow drying of the pasta, which enhances its texture and flavour. There Gragnano pasta it is typically made with durum wheat semolina and water, without adding eggs. The dough is drawn through bronze dies, giving the pasta a rough texture that allows the sauces to adhere better. After shaping, the pasta is dried at low temperatures for a long time, preserving its nutritional properties and traditional taste. When on the packaging you see “Gragnano PGI pasta” (Protected Geographical Indication), means that the pasta has met specific standards and criteria set by the European Union to guarantee its authenticity and origin. If you come across Pasta Gragnano, you can expect to enjoy a pasta that reflects Italy's rich culinary heritage and offers a delightful dining experience with its superb taste and texture. It is often considered the best choice for those who appreciate the art of pasta making and want to savor authentic Italian flavours.