The Gragnano PGI lemon peelers produced by the Ferdinand II pasta factory are a pasta of excellence prepared with high quality raw materials.
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The Gragnano PGI lemon peelers produced by the Ferdinand II pasta factory are a pasta of excellence prepared with high quality raw materials.
The classic method of preparation includes the following steps: kneading, grazing, bronze drawing, drying.
In order to obtain a better quality of the product, you still use the traditional method for drying which requires a considerable number of hours.
Pasta is processed in static cells and at low temperature.
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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 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 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.
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.
Gragnano's IGP cuttlefish from the Ferdinando II pasta factory are a pasta of excellence prepared with high quality raw materials.
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.
The Spaghettone Gragnanese XXL is an original creation of the Campania pasta factory.
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 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.
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 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.