GLI ULTIMI POST

The experts of the subject state that what truly certifies the quality of an Italian pasta is how it stay firm or not after cooking, that is to say that pasta , after boiling, has to maintain its original shape without laying down and at the same time being properly cooked. When we tried Calamarata di Gragnano - Molino e Pastificio A. Amadio it was immediately clear that this parameter was 100% respected, finding a great and enveloping taste too. It is a certified Pasta di Gragnano IGP, so produced using exclusively Italian durum wheats, bronze drawn and subject to slow drying. These characteristics are necessary to obtain a product which is not only good on the tasting side, but also as it concerns the nutritional values and therefore having a positive impact on body health.