The city of Gragnano, located in the province of Naples, Italy, and known as the “Citta della Pasta” (City of Pasta) is reputed to be the birthplace of dry pasta.
LA FABRICA DELLA PASTA di Gragnano is IGP certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta!
Colonne Pompei (Columns of Pompei) are essentially extra long fusilliotti with plenty of surface area to capture and absorb sauces. We recommend enjoying this fantastically twisted pasta with Genovese sauce, a quintessential Neapolitan sauce made from a whole lot of onions, aromatics, meat, bones and pork rind. These ingredients are slow cooked into are richly flavoured, amber coloured savoury sauce that is meaty with a lovely sweetness from the onions. No, I’m not mistaken, this sauce named after a northern Italian city is an inherant part in the southern kitchens of Naples.
Durum wheat semolina by extraction, Gragnano’s water.
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