Doos, Fusilli Pasta di Gragnano IGP 500 g, gedraaide pasta van durumtarwe, van Pastificio Ducato d'Amalfi

Fusilli Pasta di Gragnano IGP 500 g

€9,95
Sale price  €9,95 Regular price 
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Doos, Fusilli Pasta di Gragnano IGP 500 g, gedraaide pasta van durumtarwe, van Pastificio Ducato d'Amalfi

Pastificio Ducato d'Amalfi

Fusilli Pasta di Gragnano IGP 500 g

Durum wheat semolina pasta – Pasta di Gragnano IGP

€9,95
Sale price  €9,95 Regular price 

This twisted shape carry the protected name Pasta di Gragnano IGP: made in Gragnano itself, pushed through bronze dies and dried slowly at low temperature. You feel it straight away, the surface is rough and almost dusty. Sauce clings to that instead of sliding off, and the pasta stays al dente. Twists like these ask for a sauce that grips. Cook in plenty of salted water, taste a minute before the time is up, and keep back a cup of cooking water.

500 g

Campania, Italy

Ingredients

Durum WHEAT semolina (contains GLUTEN), water.

Allergens

Contains: gluten (wheat). May contain traces of: soya, mustard.

Nutritional value

Energy: 1489 kJ / 351 kcal | Fat: 1.0 g (of which saturates: 0.2 g) | Carbohydrate: 70.4 g (of which sugars: 3.3 g) | Fibre: 3.0 g | Protein: 13.6 g | Salt: 0.002 g

Storage instructions

Store in a dry, cool place, protected from direct light and sources of heat.

Producer

Pastificio Ducato d'AmalfiPastificio Ducato d'Amalfi Gragnano S.r.l.
Via Quarantola 29
80054 Gragnano (NA), Italy

Shipping & returns

Orders placed before 10:00 PM on business days are handed over to the carrier the same day.

You have 14 days to return your order after receiving it. Return shipping costs are your responsibility.

For hygiene reasons, opened jars, bottles and packaging cannot be returned. Unopened and undamaged products can be returned.

See our return policy for full details.

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Pastificio Ducato d'Amalfi

Who made this

Pastificio Ducato d'Amalfi

Pasta di Gragnano IGP, made by five women who opened their pastificio in 2019, in the town where pasta has been dried since the sixteenth century. Italian wheat, water from the Lattari springs, bronze dies, and days rather than hours of drying.

Read more

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