/ Our magazine / Gragnano pasta: Neapolitan authenticity in best-selling shapes.
/ Our magazine / Gragnano pasta: Neapolitan authenticity in best-selling shapes.
If it's not from Gragnano, what pasta is it? We could borrow a well-known Italian advertising slogan to describe this Italian gastronomic miracle.
We wanted Gragnano pasta at all costs, we chose it among many proposals and we wanted the pasta factory to be Mulino di Gragnano, because in its pasta there are historical and traditional values that many other brands have now lost.
The water that reaches the Mulino di Gragnano pasta factory is still that which springs from the Monti Lattari and partially flows into the beautiful fountain of the village. A groundwater that traverses ancient rocks and limestones, enriching itself with all the minerals necessary to enhance the flavor, thickness, and the compact and porous structure of the pasta.
The history of Gragnano pasta starts in the ancient buildings of the center of Gragnano, where, just as it was done in the past, there is a workshop for short pasta and for long pasta. One of these is located right along the street that collects the air rising from the sea, which has allowed the natural drying of durum wheat semolina shapes mixed with water for centuries.
The Mulino di Gragnano is considered one of the top five best pasta makers in Gragnano. Just try it to understand what high-quality pasta means. A pasta that has no rivals in absorbing creamy sauces and more liquid dressings.
Ideal for seafood first courses. Simply perfect for sauces and tomato and fresh basil purees. It's hard to resist the perfection of linguine with pesto or with clams.
The most requested formats and those with the highest sales are certainly those that best represent Neapolitan and coastal cuisine. Even rare and typical formats, such as O’Siscariello, Fusillo al Ferretto, Paccheri, and Mafalde. Not to mention the Calamarata that becomes ideal for a stir-fry with shrimp or calamari in tomato.
The shape, the thickness, are the result of family tradition. The double spaghetti has a fold that highlights the fact that it is still dried while hanging on a thread as it used to be. It is a unique sight to see the spaghetti hanging from ancient hangers like sheets in the wind. Spaghetti that thus has double the length of what we are commonly used to, but which allows for better and greater absorption of dressings in the dish. Ideal for twirling around the fork for gourmet dishes and delicacies.
Bernardo Pasquali
S&M
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