Ferdinando II Calamaretti Pasta di Gragnano IGP

Tasting Notes from the Curator

Pasta is a simple product made of durum wheat semolina and water. Its taste and first appearance is quite different from normal pastas. Given its origin of Gragnano, the home of the best pastas in the world, one can truly taste and see the difference.

Preparation

It is best served with fish or shellfish and ideally with sauces that are richer and thicker.

An Expertise of Gragnano, Napoli

Ferdinando II pastas use 100 % Italian durum wheat in bag and from the best farm. The water, is given by the near sourced called Faito Mountain. Once ingredients are assembled, the master pasta maker sifts the durum heat, to control the purity of the product before starting production. This pasta is cut using bronze. Paired with its slow drying process it allows the pasta to have its typical roughness which is needed to for it to mesh well with any sauce or condiment. The drying process is under a controlled humidity and temperature for at least for 24 hours to preserve the natural quality and taste of the product.

Storage Instructions

Store in a cool dry place