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CARMIANO Tripoline IGP 500 g
Popular tradition has it that the TRIPOLINE were created in Naples in honour of King Vittorio Emanuele. Their ribbon shape curled on one side ensures that the wavy part perfectly holds sauces and toppings. Ideal with sauces with strong and decisive flavours such as game and giblets, but used in the Campania tradition also broken and served with chickpeas.
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).