Gragnano pasta

What is Pasta di Gragnano

Pasta di Gragnano is a food pasta made from durum wheat semolina, produced in the Neapolitan municipality of the same name. For several years now, the quality of this pasta has been evidenced by the awards: PAT (Traditional Agri-food Product) and IGP (Protected Geographical Indication).

Produced in a traditional way, Gragnano pasta is famous all over the world for its organoleptic and taste characteristics. In particular, it stands out for the connotations of porosity and roughness, obtained with bronze drawing and the long drying process (which begins outside, typically on wooden shelves).

Gragnano pasta is ideal to accompany slightly watery sauces, such as tomato sauce or others that contain it (amatriciana, norma, angry, etc.).

The term Gragnano pasta refers to different types of pasta. Among these some are classics, such as spaghetti, fusilli, macaroni, paccheri etc; others are less known, such as the calamarata, the caccavella, the sun of Capri and the stars.

From a nutritional point of view, Gragnano pasta is classified in the III fundamental group of foods, as a significant source of complex carbohydrates (energy function) and fiber. Although not in large quantities, it contains several vitamins and mineral salts.

Nutritional properties