The spaghetti di Gragnano, an undisputed icon of Italian cuisine, are a typical pasta shape from Campania, reintroduced by the Mulino di Gragnano in its classic version made from durum wheat semolina.
They are long and thin strands, characterized by their round section, which allows them to be distinguished from other similar shapes, such as linguine.
The origins of spaghetti di Gragnano are uncertain; they were mentioned by Ippolito Cavalcanti in his treatise on Italian cuisine "Cucina Teorico Pratica" from 1848, describing a recipe that had become popular among the people, namely "spaghetti with tomato".
The spaghetti di Gragnano then became a true hallmark of popular Campanian cuisine. Spaghetti, eaten on the streets of Naples carefully with the hands, thus became part of the collective imagination of Italian cuisine abroad, continuing to the present day, along with all the pasta di Gragnano recognized as DOP.
The production of Gragnano spaghetti is very simple. The pasta factory Il Mulino di Gragnano selects the best Apulian wheat and uses only pure water from Monte Faito.
An essential tool is the bronze die, which ensures the porosity of the Spaghetti, an indispensable characteristic to enhance the flavors of the dish. The dried process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the spaghetti aroma, flavor, and cooking hold.
Initially, the project of Alfredo, Luigi, and Agostino was to enhance the role of pasta through multiple events, while Francesca and Raffaele started working in this field during their university days. The five young people decided to bring to life... Go to the page for Il Mulino di Gragnano
Ingredienti: semola di grano duro biologico, acqua di Gragnano
Shelf life: 3 anni
100g di prodotto contengono in media:
Valore Energetico Kcal 351
Valore Energetico Kj 1489
Grassi 1,0 di cui Acidi Grassi Saturi 0,2
Carboidrati 71,0 di cui Zuccheri 3,0
Fibre 3,0
Proteine 13,0
Sale 0,02
The spaghetti from the Mulino di Gragnano, thanks to their porosity and their ability to absorb aromas and flavors, are extremely versatile.
They can be used for simple sauces, such as the classic tomato and basil or garlic, oil, and chili, as well as for more elaborate dishes, like fish sauces or the traditional carbonara.
You must try the Neapolitan macaroni pizza, an omelet made with spaghetti that have been previously seasoned or left plain with bacon.
It is a unique dish particularly appreciated that is often served during picnics, parties, and outdoor lunches.
Once opened, store the spaghetti inside an airtight container to best preserve their organoleptic properties. Alternatively, the original package is also fine as long as it is well closed.
The spaghetti from Gragnano, eaten like this with hands, evokes one of those figures that we all have in front of our eyes and it is one of the two magic words on which we, Spaghetti & Mandolino, have decided to build our image, also and above all to exorcise it.
€ 4,40
per 500g
english
ITALY
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Extra quality durum wheat semolina spaghetti from Gragnano
Campania
