GRAGNANO PASTA PGI AFELTRA GIANT ELICA ITALIAN WHEAT BRONZE 500g

Product Information

ZUCCHINI– If you can, use zucchine romanesche. Otherwise, use regular Italian zucchini and preferably a mandoline to slice them. They need to be as thin as possible so they won’t absorb so much oil. Organic Penne Matt Monograno Line: a hearty, rich variety of 100% durum wheat with a mouth-watering flavour of freshly baked bread drenched in farm-fresh butter and the delicate aroma of dried coconut and spring hay fields. This special single-varietal of hard wheat is named “Matt” after the son of the American geneticist who discovered it. Just like wine has terroir, grapes producing wine differing in flavour depending on where it’s grown, we know that grain too tastes different depending on where it is sown. We planted the Matt grain in many different regions of Italy until finally discovering that Sicily and Puglia yield the best tasting, most aromatic pasta with the perfect balance of gluten and protein and lovely yellow colour.We grind the Matt semolina in the morning for the pasta that we will make that day resulting in exceptionally fresh, delicious and nutritious pasta. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan.

Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat. Description: Through its unique spiral shape resembling seashells, Elica Gigante pasta captures the essence of the Gargano coastline that has inspired artists, poets, and writers throughout history. This pasta not only offers culinary excellence but also provides a taste of the artistic and cultural legacy of the Gargano region. In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned.Drying: The drying process varies depending on the pasta shapes and occurs at temperatures ranging from 40°C to 55°C for a period between 18 and 60 hours. The drying phase is achieved using static cells.

For more than 4 years we meticulously tested the hundreds of strains of wheat, farro and Kamut until we finally selected the best of each for the most flavorful, nutritious and highest quality pasta. We grind the grain each morning for that day’s pasta. Flavour profile: The taste of this product, Elica Gigante - Pasta di Gargano IGP 500g, can be described as rich, savory, and authentic. It has a distinctive flavor that captures the essence of the Gargano region in Italy. The pasta is known for its firm texture and ability to hold sauce well, making each bite a delightful experience. COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment; The choice of a venue rich in history and tradition is not accidental but reflects the intentions of Pastificio D'Aniello to still preserve, in the era of advanced technologies, the artisan production methods, the attention to every single detail, from the selection of raw materials to control the phases related to production.

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The ristorante da Maria Grazia invented this amazing pasta recipe using local and seasonal ingredients such as zucchini and cheese Provolone del Monaco. These two ingredients altogether create a delicious creamy sauce that is beyond deliciousness!

Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta. Using a mandoline slicer, slice finely the zucchini and place on a plate. You can also slice them by hand, just make sure they are as thin as possible. Our Recommendation: Elica Gigante - Pasta di Gargano IGP pairs exceptionally well with a variety of ingredients and sauces. Its firm texture and distinct shape make it perfect for capturing rich and hearty sauces, such as ragù, marinara, or creamy Alfredo. Cooling and Stabilization: The final element of the drying process is the cooler, which brings the pasta to room temperature while stabilizing its temperature before exposing it to the external environment.This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. Experiment with different flavors and ingredients to create your own unique combinations. Elica Gigante pasta offers a versatile canvas for culinary exploration and is sure to satisfy your cravings for a truly authentic Italian meal For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers. The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region.

Finding a pasta shape I have never heard of before is a pretty exciting experience for me! Such was the case with elicoidali. I actually bought this pasta without looking at the name as I assumed it was a small rigatoni. Obviously I was wrong. Yes, elicoidali look like rigatoni but on closer inspection they are quite different. Like rigatoni, this pasta is a tube shape but the ridges are curved around the tube rather than straight and the pasta itself is slightly curved and narrower than rigatoni. A pasta with two names? Now, let’s see how to make this simple, yet amazing zucchini spaghetti. How To Make Nerano SpaghettiGARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests. For a taste of the Mediterranean, try combining this pasta with fresh cherry tomatoes, garlic, basil, and extra virgin olive oil. Add a sprinkle of Parmesan cheese to enhance the flavors. The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology. Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer.