Gragnano in Corsa IGP Rigatoni Pasta

Modern and Traditional are the keywords for Gragnano in Corsa.

A relatively young company Gragnano in Corsa is doing great work with the traditions of pasta-making in the famed designated IGP area of Gragnano.

Pasta di Gragnano IGP is produced only in the hillside town Gragnano, near Naples, using local water and bronze dies. The aroma is of ripe wheat and is an amazing aroma to entice while cooking. Crafted from durum wheat and local water (the specific mineral content makes a difference).

This artisan producer uses rough bronze dies and dries the pasta at low temperatures in the local mountain air. The drying often takes 2 days! The result is a high quality, perhaps longer-cooking pasta, with a rough surface to absorb the flavor of the sauces.

The delightful ridges on Rigatoni are recommended with Penne alla Norma, Penne alla Vodka, and Pasta al Forno. It’s also a classic with sausage and broccoli. 

Cooking Time: 10 minutes

Set forth by the EU in 2010, the IGP mark is fairly new. The EU assigns the IGP mark to agricultural food which are linked to a geographical origin basing on unique characteristics and production phases; this implies the respect of straight production rules indicated in the "disciplinari".