Gragnano, the city of the I.G.P Pasta

07/03/2018 - Obtained by a dough made up of durum wheat semolina and water from the aquifer of Gragnano, its color is straw yellow with a section of vitreous fracture and a typical rough aspect, homogeneous and lacking of cuts or bubbles.
The great resistance to the cooking guarantees absence of stickiness and a general uniformity, giving it a sapid taste and a strong note of durum wheat also on the aromatic side.
As it concerns the nutritional level, the Gragnano pasta is a balanced food.
The Gragnano pasta is produced in 4 phases, all of them must be made in the Gragnano province respecting the I.G.P disciplinary.

Articolo tratto da: OIP Editorial Department