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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
Eliche di Gragnano IGP Amadio 500g
Eliche di Gragnano IGP Amadio are a high-quality product with a rustic and genuine exterior. Their spiral shape is perfect for retaining seasonings and ensuring a unique taste experience. The texture of the pasta is al dente, thanks to the artisanal processing and selection of the best raw materials. The flavor is intense and strong, with an aftertaste of durum wheat that blends perfectly with the flavors of the sauces. These Eliche di Gragnano IGP Amadio are perfect for those looking for a high quality product, capable of satisfying the most demanding palates.
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Size
1
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Eliche di Gragnano IGP Amadio 500g
Eliche di Gragnano IGP Amadio 500g- Buy Online
Eliche di Gragnano IGP Amadio are a high-quality product with a rustic and genuine exterior. Their spiral shape is perfect for retaining seasonings and ensuring a unique taste experience. The texture of the pasta is al dente, thanks to the artisanal processing and selection of the best raw materials. The flavor is intense and strong, with an aftertaste of durum wheat that blends perfectly with the flavors of the sauces. These Eliche di Gragnano IGP Amadio are perfect for those looking for a high quality product, capable of satisfying the most demanding palates.
| 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
For Eliche di Gragnano IGP Amadio 500g, I suggest a combination with a fresh tomato and basil sauce. To prepare the sauce, you can use diced ripe tomatoes, garlic, extra virgin olive oil and fresh basil leaves. In a frying pan, garlic is sautéed in oil, tomatoes are added and cooked for about 10 to 15 minutes. Fresh basil is added and left to cook for another 5 minutes. Meanwhile, you cook the Eliche di Gragnano in plenty of salted water, following the instructions on the package. Once cooked, drain and add to the tomato sauce, stirring well. You can serve the dish with a sprinkling of grated Parmesan cheese and a leaf of fresh basil as a garnish.
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