Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
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Pasta di Gragnano I.G.P. - Mezzi Paccheri Lisci - Premiato Pastificio Ferdinando II
Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
Once the ingredients are chosen, the master pasta maker passes the durum wheat semolina to control the purity of the product before starting production.
The drawing to the bronze and the slow drying "regalano" to the dough that particular roughness, which allows a perfect union with the dressing.
Dry in static cells at low temperature for at least 24h, so as to preserve the quality and taste of the product. 500 Gr
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Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
The Gragnano PGI lemon peelers produced by the Ferdinand II pasta factory are a pasta of excellence prepared with high quality raw materials.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
The term ("Paccheri" in Neapolitan means "schiaffo") could recall the noise, which evokes a slap, caused by the sauce when it seasons this type of pasta.
Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
II Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
It represents one of the many variants of macaroni, whose origin is not linked to the certainty of a particular region, but it is very likely that it is Campania.
Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.