GRAGNANO PASTA PGI AFELTRA GIANT ELICA ITALIAN WHEAT BRONZE 500g

Product Information

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; And I am glad he did it! Because you can see how with a few high-quality ingredients you can make an easy and authentic recipe to impress your family and friends. For a lighter option, toss Elica Gigante pasta with roasted vegetables like zucchini, bell peppers, and eggplant. Drizzle with a balsamic reduction and top with crumbled feta cheese for a delightful vegetarian dish.

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. Add pasta, provolone and parmigiano reggiano cheese. Pour another ladleful of the cooking water, and more hand-torn basil and then turn off the heat. 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. 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. Prep, cook, and enjoy. Immediately, this is a meal to be enjoyed just out of the pan, don’t allow it to cool down or the cheese will clump.

The dish pasta Alla Nerano was served for the first time in the 50s in the small bay town of Nerano, in the Sorrentino peninsula. This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product.

Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta. 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. 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. Place spaghetti on a serving plate. Top with the remaining zucchini, a little bit of pepper, and more grated parmigiano. And there you go, your spaghetti alla Nerano is ready to be enjoyed! Useful Tips and Notes The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology.Work in batches. So the zucchini won’t overcrowd the pan and overlap, preventing them from frying evenly. In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned. 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. Place fried zucchini ona paper towel-lined plate to drain oil. Once all zucchini are done, sprinkle with a pinch of salt and a few hand-torn basil leaves. Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat.

Add zucchini to the pan, reserving some for garnish. Pour a ladleful of the pasta cooking water and stir in the zucchini, mix for two minutes to rehydrate the vegetables. Although this is a recipe that has been around for a long time here in Italy, it wasn’t until Stanley Tucci featured it in his travel and food show “Searching For Italy” that it started to have some popularity abroad.

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CHEESE– The traditional recipe calls for Provolone del Monaco, a spicy semi-hard cheese from the Sorrento peninsula. However, this cheese has a DOP status. which means is not so easy (or cheap) to find it outside Italy. If you can’t find Provolone del Monaco, use another semi-hard provolone or caciocavallo.

At Emilia’s we love-soul warming comfort food. Everything we do revolves around the essence of Italian cuisine – freshness and simplicity. We believe Italian pasta should be served in a casual way with the generosity and warm welcome of previous generations. Just as Nonna would have done it. EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape; GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests. 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! To ensure a high quality of its products, Pastificio D'Aniello has set up a "SHORT CHAIN" project aimed at exploiting the riches of our territories and then transferring them to the final product "PASTA DI GRAGNANO I.G.P."

Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer. DRYING: drying varies according to the formats and in any case takes place at a temperature between 40 and 60 ° C for a period of between 6 and 60 hours. The drying phase is obtained through the static cells; 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.