The city of Gragnano, located in the province of Naples, Italy, is known as the “Citta della Pasta” (City of Pasta) and reputed to be the birthplace of dry pasta.
LA FABRICA DELLA PASTA di Gragnano is I.G.P. 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!
Traditionally served with a rague sauce, this Pettegole pasta (A.K.A. Papardelle) is speckled with aromatic black summer truffles. Flavourful enough to be simply dressed with a generous amount of butter and parmesan, we also love it with a seasonal wild mushroom cream sauce or in a Carbonara.
Durum wheat semolina, Gragnano’s water, black summer truffle pieces, salt, aromas.
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