Pasta di Gragnano” is the product obtained by mixing durum wheat semolina with water from the local aquifer. The formats released for consumption are different, all typical, the result of the imagination of the Gragnanese pasta makers. The term protected geographical indication, better known with the acronym IGP, indicates a mark of origin that is attributed by the European Union to those agricultural and food products for which a certain quality, reputation or other characteristic depends on the origin geographical, and whose production, transformation and / or processing takes place in a specific geographical area.
How to cook them: articularly suitable to accompany the classic “Bolognese” ragù, the versatility of the fettuccine makes them suitable to be enjoyed with various condiments.
Long flat section nest pasta thin strips
Net weight 500gr
Ingredients Durum wheat semolina and water. Country of wheat cultivation: Italy / Country of milling: Italy.
The most important nutritional characteristics
– Without dyes
– GMO free
– Retains and enhances all types of condiments in the best possible way.
The average nutritional values per 100gr of product
Energy: 351 Kcal / 1487 Kj;
Fat: 1.0 g;
of which saturates: 0.0 g;
Carbohydrates: 73 g;
of which sugars: 0.0 g;
Proteins: 13 g;
Salt: 0.05 g.
There are no reviews yet.