Antiche Orrechiette Pasta di Gragnano IGP

TASTING NOTES FROM THE CURATOR

Popular since the 13th century, orechiette has a thinner dome center that curves into thicker rims, giving it a uniquely soft center and chewier texture around the edges. Made with 100% durum wheat semolina and fresh spring water from Gragnano, Antiche Orrechiette di Gragnano succeeds in creating an organic pasta with a firm, al-dente bite and signature roughness that heartily holds pasta sauces of any kind.

PREPARATION

A versatile pasta, this small, dimpled noodle cradles small vegetables or thick, chunky sauces well due to its unique shape. But a pasta as rich in history as orecchiette has a hometown in Italy, the place where it was invented, prepared with ingredients that grew abundant in the area.

In the case of orecchiette, its story belongs to the city of Puglia, known also as the largest producers of olive oil in Italy. Traditionally served with broccoli rabe, boil the pasta for 8 to 10 minutes until al dente, toss with sauteed broccoli rabe (or brocollini if broccoli rabe is not available), and garnish with a generous drizzle of extra virgin olive oil, pepper, and parmigiano reggiano.

The Birthplace of Dried Pasta

Just south of Naples lies a hilltop town known for producing the best dried pasta in the world. Lovingly referred by the locals as Oro di Gragnano–the gold of Gragnano–this little town is celebrated for its air-dried, bronze-extruded pasta.

Recognized by the European Union as a PGI product (“Protected Geographical Indication”), Pasta di Gragnano ensures a strict standard of quality. Made with only high quality durum wheat, fresh spring water sourced from the nearby Mount Lattari and extruded through a bronze dye, pastas made in Gragnano produce an amazingly al-dente bite and a signature roughness that clings beautifully to any pasta sauces. Today, only 16 pasta producers are recognized for true Pasta di Gragnano, one of which is Antiche Tradizioni di Gragnano.

Storage Instructions

Store in a cool dry place.