GRAGNANO PGI PASTA Spaghettoni 500g

Gragnano IGP Pasta is rooted in the Campanian tradition of pasta making, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous 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.

Spaghettoni, thicker and more substantial than traditional spaghetti, offer a full-bodied texture and a satisfying firmness when cooked. Their generous structure makes them particularly suitable for rich, intensely flavoured sauces that can cling to their rough surface and enhance their texture.

SIGNATURE RECIPE · SPAGHETTONI ALL’AMATRICIANA

A classic of Italian cuisine, combining the substantial texture of Spaghettoni with the intense flavour of guanciale, the sweetness of tomato and the savoury character of Pecorino cheese. The recipe is particularly well suited to bronze-die pasta, whose rough surface holds the sauce beautifully.

Serves 4

360 g Gragnano IGP Spaghettoni

250 g guanciale

400–800 g peeled tomatoes or tomato preserve

40 g grated Pecorino cheese

Salt

Black pepper or chilli, to taste

Slowly cook the guanciale until crisp, reserving part of the rendered fat. Cook the Spaghettoni in salted water and transfer them to the pan while still al dente, finishing the cooking in the sauce. Add the tomato and toss until the sauce is beautifully emulsified with the pasta. Finish with Pecorino cheese and the crispy guanciale.

Format: Spaghettoni
Gragnano IGP Pasta · Bronze-die extruded