Description
RIGATONI di Gragnano (PGI) — This type of organic pasta is made by mixing organic durum wheat semolina with water.
In Gragnano, the local groundwater is less calcareous, and the climate is ideal for natural drying.
The rough surface of the pasta is ideal for sauces and condiments, as all the spinners used for making Gragnano pasta are made of bronze.
Gragnano pasta is dried at a temperature of 40° to 75°C for 8-36 hours in static chambers.
