Widespread linguine format, rough, holds the sauces wonderfully. Typical Gragnano paste, bronze drawn.
Mixture of short bronze drawn pasta. Originally, it was customary among the Gragnano families not to throw the leftovers of different types of pasta. A hymn to the traditions of once.
Intense flavor and full of grain, ideal for recreating the recipes of tradition. From unrefined semolina, dough drawn to bronze.
Durum wheat wholemeal semolina paste processed according to the traditional method of the town of Gragnano. The rough surface holds the sauces well.
Dynamic spirals with intense scent of grain to celebrate the true and genuine flavor of Gragnano's pasta. Durum wheat wholemeal semolina paste processed according to the traditional method of the town of Gragnano.
Mezze Maniche are a type of pasta that lends itself well to full-bodied condiments thanks to their porosity and their format.
Mezzi rigatoni short pasta shape easy to use as they are well suited to collect the various types of seasoning.
Tortiglioni are an easy-to-use short pasta shape as they are well suited to gathering various types of seasoning.
Spaghettini practical format, so thin that it can be cooked directly in the preparation of the sauce, enhanced by bronze drawing.
Bucatini are a one-of-a-kind format, long thick and perforated pasta, so as to allow the seasoning not only to envelop them but also to invade them. embellished by bronze drawing.
Penne Mezzani Rigate are an easy-to-use short pasta format as they lend themselves well to collecting various types of seasoning.
Penne Mezzani Lisce are an easy-to-use short pasta format as they are well suited to gathering various types of seasoning.
Linguine, a classic format that is characterized by being flat compared to the classic rounded shape of long pasta, but lends itself to any seasoning, enhanced by bronze drawing.
Lumachine fall into the category of small formats ideal for soups, soups, porous and rich in flavor.
Ziti tagliati Rigati, evolution of classic ziti usually long, usable with any seasoning capable of collecting and retaining the sauce.
The rolled-up format is an invitation to the sauce, but for a definite scent of ripe wheat and characteristic sapid flavor, the fried cottage does not fear a simple pan pastry I suppose frisco and alleietello (Fresh parsley and garlic).
"Giant" format to be served with homemade and full-bodied sauces. Also try stuffed.
Typical Neapolitan format which gives its name to the homonymous first course of pasta with seafood sauce based on squid.