Pasta di Gragnano Gluten Free "Paccheri gluten free" I.G.P.

TASTING

Thanks to the selection and use of the best corn and rice flours, this special format for celiac, also certified by the Italian Celiac Association (AIC), was created. This pasta contains  all the features of craftsmanship of the place of origin that make it unique excellence. Thanks to its roughness, due to the use of bronze drawing, it is great to be consumed with local traditional or Italian dishes in general, for moments of pure flavour.

Gluten-free fettuccine with scarpariello (with pomomodorini del piennolo) accompanied by a glass of full-bodied red wine or gluten-free fettuccine with seafood or fettuccine with truffles accompanied by white wine, are just some of the most appetizing dishes of the culinary tradition of Campania, to be served any day of the week.

TRADITION

The story of Gragnano begins with a noble Roman "gens" : the "gens Grania", holder of vast estates in this fertile land where they grow, then as now, the "sacred ear and the precious grape."

The ear, symbol of local pasta factories, is also symbol of the city. Pasta production saw its biggest development between the sixteenth and seventeenth century  thanks to technological innovations (the mill with millstones) that provided a perfect hydraulic system necessary for the production. Pasta is still an artisanal product, handmade in the family in small quantities by craftsmen. During next century we saw the gradual transition from the small shop to factory where there is still the craftsmanship but on a larger scale. Larger tools, bigger places, a larger number of employees and their greater specialization guarantee a greater amount of product  maintaining handmade characteristics.

Pasta thus began to spread beyond the local area, conquering the palates with its unique characteristics.

#History #Tradition #Gooty