La Fabbrica della Pasta Bucatini ‘e Perciatiell 500 gr.
All Gragnano pastas have their origin in the microclimate of the nearby Monti Lattari mountain. There the sun, sea and wind play with the waving wheat stalks and the wheat ripens under the best conditions. In 2013, the European Union qualified and awarded all Gragnano pasta IGP as regional high quality pasta.
Bucatini di Gragnano consists of 100% durum wheat flour. It is an extra long, thick, hollow ribbon pasta made according to the old artisanal family recipe.
Prepare the Bucatini di Gragnano with pancetta, salami, tomatoes, pecorino and fresh parsley and you have something delicious on the table.
Ingredients: durum WHEAT, water from Gragnano
Average nutritional values per 100 g of product
- Energy – 1487 kj / 350 kcal
- Protein – 13.1 g
- Carbohydrates – 77 g
- Fats – 3.5 g
- Fiber – 1 g
Cooking time: 10 minutes
Pasta has been produced in Gragnano for over 500 years.
Making pasta for us is an art that we perform every day, following the same traditions as our ancestors. A unique mix of history, culture, traditions and of course… secrets!
Our ancestors mixed only 2 ingredients, high quality durum semolina and water from the natural spring in the mountains of Gragnano. The ingredients were then pressed through a bronze die and the paste was dried in the city streets, under the sun!
Now, after all these generations, we follow exactly the same traditional methods!
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