Giant spirals of Gragnano are ideal with vegetable sauces, maybe in combination with cheese such as ricotta or goat cheese. This pasta will never disappoint used with fish dishes and classic “mixed” sea and mountain sauces or with just simple tomato and basil sauce.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 9 to 12 minutes