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Gragnano pasta is one of Campania's most traditional products and has a Protected Geographical Indication (PGI); in fact, this pasta can only be produced in Gragnano, in the Province of Naples, as it achieves its optimal result with water from the local aquifers.
2022-07-07 09:26:00
Calamarata of Gragnano IGP Amadio 500g
Amadio's Calamarata di Gragnano IGP is a high-quality pasta made with premium durum wheat and spring water. Its tube shape, with an oblique cut, makes it perfect for holding sauces and sauces, ensuring a unique taste experience. The rough and porous surface, typical of Gragnano pasta, allows it to best capture the flavors of sauces, while the al dente texture gives a pleasant chewy sensation. The intense and uniform yellow color, obtained by slow drying at low temperature, gives Calamarata di Gragnano IGP Amadio an inviting and highly prized appearance. Ideal for preparing sea or land dishes, this pasta represents an excellence of the Italian culinary tradition.
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Size
1
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Calamarata of Gragnano IGP Amadio 500g
Calamarata of Gragnano IGP Amadio 500g- Buy Online
Amadio's Calamarata di Gragnano IGP is a high-quality pasta made with premium durum wheat and spring water. Its tube shape, with an oblique cut, makes it perfect for holding sauces and sauces, ensuring a unique taste experience. The rough and porous surface, typical of Gragnano pasta, allows it to best capture the flavors of sauces, while the al dente texture gives a pleasant chewy sensation. The intense and uniform yellow color, obtained by slow drying at low temperature, gives Calamarata di Gragnano IGP Amadio an inviting and highly prized appearance. Ideal for preparing sea or land dishes, this pasta represents an excellence of the Italian culinary tradition.
| Size | 1 |
|---|---|
| Allergens | Wheat (Regi Ue1169/11 Annex II). The protein component, in particular gluten, could cause allergic reactions in hypersensitive people (celiac) |
| Location | Pastificio Gentile in Via Castello n 12 |
Combinations
To accompany the Calamarata di Gragnano IGP Amadio 500g, I suggest a pairing with a fresh tomato and basil sauce. To prepare the sauce, you can use peeled and diced tomatoes, sauté garlic and onion in extra virgin olive oil, add tomatoes and cook for about 20 minutes. Add fresh basil at the end of cooking and season the pasta with the freshly prepared sauce. Calamarata di Gragnano IGP Amadio's Calamarata is perfect for this type of sauce because of its porous texture that allows it to hold the sauce and enhance the flavors. You can complete the dish with a sprinkling of grated Parmesan cheese and a drizzle of raw extra virgin olive oil.
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