Gragnano pasta with Daunia ricotta sauce

The tradition of Gragnano pasta lies in the water. From the limestone springs of this area emerge clear waters with ideal hardness for mixing with durum wheat. A centuries-old tradition that is rooted in the mists of time and still today remains one of the most sought after by high Italian and international cuisine.

As with almost all pasta manufacturers in Gragnano, craftsmanship is the true soul of this durum wheat pasta. For the Maccheroncelli - if you prefer, you can use scialatelli (and here you can find everything about scialatelli) - we add a ragù that is quite special, produced in the beautiful lands of Puglia by the company Orolatino, a prestigious reality in the artisanal production of typical fruits and vegetables in Torremaggiore, at the foot of the Gargano. Here we find one of the excellences of Puglia: ricotta.

A special ricotta that comes from Daunia, the northernmost part of the region bordering Molise and the province of Benevento. A delicate and creamy ragù, flavorful and fragrant with milk and spices. At the end of the preparation of the raw pasta, it is recommended to add a drizzle of Olio Extravergine di Oliva Veneto (can be a Veneto EVO Oil Valpolicella DOP) which will enhance the pleasantness of the fresh olive and tomato leaf aromas and improve the dish's flavor. If you like, you can top it off with a sprinkle of Parmigiano Reggiano DOP, we recommend the 24-month monolatte selected by Valentino Ramelli.

Pairing: a special wine!

An ideal wine to accompany these Maccheroncelli with Daunia ricotta sauce is the Prosecco Superiore DOCG Bosco di Gica from the Adami winery. An interesting contrast between the roundness and creaminess of the pasta and the delicate, dry bubbles of the wine. A pleasant, fresh, and simple pairing with a great wine that tells the rich territory of Valdobbiadene in a glass. A combination that brings Italy to the table according to the best gastronomic tradition chosen by spaghettiemandolino.it