Gragnano IGP Pasta – Square Spaghetti 500 g

GRAGNANO IGP SQUARE 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.

Square Spaghetti, also known as Spaghetti alla Chitarra because of their distinctive square cross-section, have a more substantial structure than traditional spaghetti. Their rough surface and precise geometry allow them to hold sauces particularly well, making them an excellent choice for rich sauces, ragù and traditional recipes from central Italy.

SIGNATURE RECIPE · SPAGHETTI ALLA CHITARRA WITH TERAMO-STYLE PALLOTTINE

A celebrated dish of Abruzzo, and particularly of the Teramo area. Spaghetti alla Chitarra with pallottine are traditionally served with a rich tomato sauce and tiny meatballs known as pallottine. The porous surface of the pasta is ideal for holding the sauce, while its substantial texture balances the richness of the preparation.

Serves 4

360 g Gragnano IGP Square Spaghetti

300 g ground beef for the pallottine

700 g tomato passata or crushed tomatoes

1 small onion

1 egg

30 g grated Parmigiano Reggiano

Breadcrumbs, if needed

Extra Virgin Olive Oil

Salt

Black pepper

Nutmeg

Fresh basil

Prepare the pallottine by combining the ground beef with the egg, Parmigiano, salt, pepper and a light grating of nutmeg. Shape into very small meatballs, traditionally smaller than a hazelnut.

Prepare a light soffritto with the onion and Extra Virgin Olive Oil, add the tomatoes and cook slowly. Brown the pallottine separately, then add them to the sauce and continue cooking gently.

Cook the Square Spaghetti in plenty of salted water until al dente. Drain and transfer to the sauce, tossing gently so that the rich tomato sauce coats the rough surface of the pasta. Serve with the pallottine distributed over each portion.

A generous and convivial dish rich in regional identity, in which a shape inspired by the traditional Abruzzese Spaghetti alla Chitarra meets the quality and texture of Gragnano IGP Pasta.

Format: Square Spaghetti / Spaghetti alla Chitarra
Gragnano IGP Pasta · Bronze-die extruded