A format with very ancient origins, dating back as far as the 13th century and found in the Liber de coquina, the oldest cookbook in the Christian West. A favourite of Ferdinand IV of Bourbon and, as early as around 1180, recommended by the Salerno School of Medicine as a cure for typhoid fever.
Thickness: 1.90 mm
Cooking time: 10 - 11 min
Certified slow drying at low temperatures
100% Italian durum wheat
Pack and freshness-saving label in 100% recyclable paper
Certified supply chain traceability ensured with Blockchain technology
Pasta di Gragnano PGI
Protein content 14.5%.
100% bronze extrusion
Certified method