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CARMIANO Spaghettoni IGP 500 g
The origin of the SPAGHETTONI is controversial, a larger and more full-bodied variant of the classic spaghetti.
It is said that they are from Campania, but with a very long history of travels and discoveries behind them, and that the name derives from their shape of thread, similar to twine. Spaghettoni are ideal for sauces that require greater consistency and perfect adherence, to hold sauces that are both more substantial such as meat sauce, but also for recipes that require sautéing, such as the classic garlic, oil and chilli.
Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content. To be certified ‘Pasta di Gragnano‘, it has to contain at least 13% protein, whereas regular pasta normally has 11.5%. The dough must be extruded through rough bronze forms and, once it has taken shape, dried with a slow process (up to 60 hours).
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