GRAGNANO PGI PASTA, Short Candels

SHORT CANDELE FROM GRAGNANO IGP

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.

Short Candele reinterpret the traditional Neapolitan candela — traditionally a long, slender pasta — in a more practical format while preserving its rustic character and substantial structure. Their tubular shape and rough surface are ideal for rich, enveloping sauces, particularly the great pasta sauces of Neapolitan cuisine.

SIGNATURE RECIPE · NEAPOLITAN GENOVESE WITH SHORT CANDELE

Neapolitan Genovese is one of the most distinctive dishes of Neapolitan cuisine. Despite its name, it is deeply rooted in Naples and is based on the slow cooking of onions together with beef until they become a rich, dense and intensely aromatic sauce.

Serves 4

360 g Gragnano IGP Short Candele

1 kg yellow or brown onions

500 g beef, preferably a suitable braising cut

80 g celery

80 g carrot

100 ml dry white wine

Extra Virgin Olive Oil

Salt

Black pepper

Parmigiano Reggiano or Pecorino, optional

Finely slice the onions and prepare a soffritto with celery, carrot and Extra Virgin Olive Oil. Add the beef and brown it well, then deglaze with the white wine. Add the onions, cover and cook very slowly for several hours, stirring occasionally. The onions should gradually break down into a thick, golden cream while the meat releases its rich aromas.