Gragnano IGP Pasta · Bronze-die extruded Spaghetti

GRAGNANO IGP SPAGHETTI

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Spaghetti are one of the most iconic shapes in Italian cuisine. Slim, versatile and pleasantly firm when cooked, they are particularly suited to simple, aromatic sauces in which the pasta itself remains at the centre. This format is also designed for a cooking time of just 6 minutes, making it ideal for quickly preparing pasta with a well-defined, satisfying texture.

SIGNATURE RECIPE · SPAGHETTI AGLIO, OLIO E PEPERONCINO

One of the simplest and most beloved preparations in Italian cuisine, deeply associated with the gastronomic culture of Naples. Just a few ingredients — garlic, Extra Virgin Olive Oil and chilli — create an intensely aromatic sauce that perfectly complements the texture and rough surface of Gragnano Spaghetti.

Serves 4

320 g Gragnano IGP Spaghetti

3 garlic cloves

80 ml Extra Virgin Olive Oil

1–2 fresh or dried chillies

Fresh parsley, optional

Salt

Cook the Spaghetti in plenty of salted water for 6 minutes, keeping it al dente. Meanwhile, gently heat the Extra Virgin Olive Oil in a pan and infuse it with the garlic and chilli, taking care not to burn them.

Drain the Spaghetti, reserving some of the cooking water, and transfer it to the pan. Add a small amount of the cooking water and toss vigorously to create an emulsion that coats the pasta. Finish with fresh parsley, if desired.

A recipe that may seem simple, but where the quality of the ingredients and the right emulsion make all the difference.

Format: Spaghetti
Gragnano IGP Pasta · Bronze-die extruded · Cooking time: 6 minutes