GRAGNANO PASTA PGI AFELTRA GIANT ELICA ITALIAN WHEAT BRONZE 500g

Product Information

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. Work in batches. So the zucchini won’t overcrowd the pan and overlap, preventing them from frying evenly. The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region. 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. Using a mandoline slicer, slice finely the zucchini and place on a plate. You can also slice them by hand, just make sure they are as thin as possible.

Mixing and Kneading: The durum wheat semolina is mixed with water. The subsequent kneading phase ensures that the well-worked dough becomes homogeneous and elastic.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; Flavour profile: The taste of this product, Elica Gigante - Pasta di Gargano IGP 500g, can be described as rich, savory, and authentic. It has a distinctive flavor that captures the essence of the Gargano region in Italy. The pasta is known for its firm texture and ability to hold sauce well, making each bite a delightful experience. Don’t stop mixing. And I mean vigorously because you need to create that luscious cream and that can be achieved only by mixing, mixing, and mixing. Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta. Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer.

This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. PASTA– Spaghetti is the first choice just as the name of this dish indicates. You can add any kind of spaghetti, just make sure don’t overcook it as it needs to finish the cooking in the pan with the condiment. Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat. 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 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.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.