Sgambaro Spaghetti
A most versatile pasta
TASTING NOTES FROM THE CURATOR
This spaghetti is a Sgambaro yellow label pasta, and is made with 100% Italian durum wheat grain. Long, thin, and cylindrical, the pasta is slowly processed, and delicately drawn through bronze. This process makes the surface of the spaghetti rough and porous so that sauce clings to it much easier.
PREPARATION AND PAIRINGS
What can’t you do with spaghetti? This Sgambaro pasta is a very versatile ingredient. Use it with sauces like Bolognese, carbonara, aglio e olio, or cacio e pepe. It’s also great to serve with meat- or fish-based dishes.
PASTA PIONEERS
Tullio Sgambaro, a miller in Cittadella since 1937, and his wife Maria built the first pasta factory in 1947. At Castello di Godego, milling and pasta-making were combined with the help of their children. In 1968, 21 silos were built in Puglia, extending quality and control from the fields to the table.
The Sgambaro production chain began in 2003. Sgambaro is the first company in Italy to issue a certificate of origin to a package of pasta, as well as the first to gain certifications for “100% Italian durum wheat” and “km zero.”
Storage Instructions
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.
