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 Vermicelli, 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.
In the passion of pasta is written the history of the Di Martino family, owner of the homonym Pastificio since 1912.
In their ability to skillfully dose tradition, technology and selection of raw materials is the secret of quality pasta.
Specific References
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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.
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 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.
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 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.
Gragnano's IGP cuttlefish from the Ferdinando II pasta factory are a pasta of excellence prepared with high quality raw materials.
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.
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 strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.