A truly exceptional pasta!
Protected by the Gragnano IGP label since 2013.
Made from durum wheat semolina and spring water from the Gragnano valley, this dry pasta is a specialty from the Naples region.
These pasta have a great resistance to cooking. The bronze extrusion method and slow drying at a low temperature contribute to the pasta density, deep flavour and great digestive properties of the pasta while reducing shrinkage.
Their unique coarse texture allows stuffing or sauces to easily stick to the pasta for an exceptional dish.
The factory is one of the oldest in Gragnano and they use local durum wheat flour of the finest quality (Senatore Cappelli).
Cooking time: 13 min.
Since 2013, the Gragnano IGP label (Protected Geographical Indication) protects artisanal pasta made with the best Italian durum wheat and spring water of the finest quality, pure and untreated.
Gentile di Gragnano was born from the fierce willpower of a small group of thirty-year-olds to create a manufactory in the village of Gragnano, south of Naples, which is considered the historical birthplace of Italian pasta. Quality without compromise!
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