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CARMIANO Tortiglioni IGP 500 g
Thanks to their spiral shape, Tortiglioni allow sauces of various consistencies to marry perfectly with their format. The name derives from the late Latin tortillare – literally to turn – deriving from the typical design of the lathe. Characteristic of Campania, thanks to their rough surface they are ideal for full-bodied and consistent sauces, but also for quick and practical condiments.
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).