Spaghetti di Gragnano I.G.P. 500 gr - Pastificio Faella
Spaghetti is a format of smooth pasta and very versatile in the kitchen, they go well with many types of sauces and condiments, from simple garlic, oil and chili (Aglio olio e peperoncino) to the most sumptuous and complex seafood dishes such as the rock with shellfish or with the fruits of the sea - a great classic of Italian cuisine. Be beware of spaghetti because these are never and never used with ragù.
The tradition of pasta making in Gragnano has very distant origins, which refer us back to the time of the Romans in which the flour ground in Gragnano and the relative products were sold to the neighboring cities of Pompeii, Herculaneum, and Stabiae.
The production of pasta in Gragnano dates back to the end of the 16th century when the first family-run pasta factories appeared on the territory. The story dates the origin of the fame of Gragnano as a homeland of the manufacture of pasta on 12 July 1845, the day when the King of the Kingdom of Naples, Ferdinand II of Bourbon, during a lunch granted to the gragnanesi manufacturers the high privilege of providing pasta at the court.
In the twentieth century, the comparison between the artisanal production of Gragnano and the nascent industry of northern Italy led to a drastic reduction of the Gragnano pasta factories. Those who continued their activity focused on the highest quality.
The Gragnano soils have always been ideal for ideals to allow the production of pasta thanks to its microclimate composed of wind, sun and right humidity.
The Pastificio Faella was founded in 1907 by Gaetano Faella who dedicated himself body and soul to what in Gragnano had been a true art for centuries "The Know-How to Produce the Good Pasta".
Today the pasta factory is run with unchanged passion, skills and commitment by don Mario Faella and his most trusted collaborators.
The production of Pasta Faella starts from the careful selection of the different semolina of the best Italian grains, continuing then to a slow mixture of the same with source water, bronze drawing and static drying in the cell (from 18 to 48 hours) at low temperature (max 50 ° C), a long and meticulous process that gives the final product a valid consistency and unquestionable aroma and flavor while preserving all the organoleptic properties of the raw materials.
- 100% Italian Grains
- Synthetic Preservatives;
Nutritional value per 100 gr of product:
- Energy: 200 kcal
- Proteins: 7 g
- Carbohydrate: 40 g
- Fats: 1 g
- Salt: 0 g
Ingredients: Durum wheat semolina and water.
Are you curious to know more about pasta? Would you like to know more about how the pasta is made and which format fits the sauce you are making? We've prepared two blogs in which you can learn