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Gragnano in Corsa IGP Paccheri Lisci Pasta
Gragnano in Corsa IGP Paccheri Lisci Pasta
SKU GRN-003
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CERTIFICATION
IGP Gragnano
REGION
Campania
UPC
8053307630076
CERTIFICATION
IGP Gragnano
REGION
Campania
UPC
8053307630076
description
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.
In dialect, the name means "slap"! These could be described as smooth rigatoni. Recommended recipes: toss with mushrooms and cream; bake with cherry tomatoes, mozzarella, parsley, and ricotta; or create a vegetable ragu.
Cooking Time: 12 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".
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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.
In dialect, the name means "slap"! These could be described as smooth rigatoni. Recommended recipes: toss with mushrooms and cream; bake with cherry tomatoes, mozzarella, parsley, and ricotta; or create a vegetable ragu.
Cooking Time: 12 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".
