The tortiglioni Gragnano offered by Mealitaly differs from the usual tortiglioni – or fusilli – which is usually proposed. It is in fact ideal for holding the best any type of sauce, also that with fish. Try them with cod and cherry tomatoes, or with swordfish, green and black olives and capers.
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