Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
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Pasta Dancing, Pastificio Di Martino.
Net weight: 500 gr
List of ingredients: durum wheat semolina, water.
Production area: Campania (Italy) Durum wheat semolina paste drawn in bronze.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Contains gluten.
Store in a cool and dry place.
Specific References
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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 strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.
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 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.
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.
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 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.
These pastas make you feel on holiday, in a restaurant overlooking the sea, with a dish of pasta seasoned with squid, mussels, shrimps, clams, shells and fresh and fragrant octopus.