The pleasure of expectation - The Liguori slow drying method
The pleasure of expectation - The Liguori slow drying method
In these times, slowness is an added value. In a period of history in which everything happens in a very short time, in the immediacy of the moment, doing things with calm is the real revolution. Even at the table.
Slow Food
The slow food flag is Italian par excellence: indeed, made in Italy is an excellence that makes slowness its spearhead. Producing according to the right time as nature commands and enjoying time at the table is an unwritten law of our culinary culture.
Respect for the raw material
We have made slowness our distinctive mark. Yes, because the processing method of our pasta starts with a drying time of up to 18 hours. In fact, to preserve the nutritional properties, taste and flavour of good Italian durum wheat, it is necessary to know how to wait. Our pasta dries slowly and at a low temperature, to avoid the gluten structure to be altered and the important nutritional substances present in the pasta to be dispersed.
The Liguori method
The production method of our pastificio has been refined in 200 years of history. It all starts with the best durum wheat of southern Italy, slowly processed with the pure water of the Lattari Mountains and left for drying the proper time. The slowness and low temperature make the product carefully treated, avoiding damage such as the formation of unwanted substances that compromise the taste and quality of the pasta.
The tradition in a new look
First since two centuries
Since two centuries Liguori is a synonymous with pasta of Gragnano, the good, traditional and with an authentic taste. In fact, from the end of 1700 our pasta company produces pasta in Gragnano for Italy and the world. In 1795, Gaetano Liguori, the founder, obtains from the City of Gragnano the authorization to «make and sell macaroni of good quality and only fate» in his workshop, with the obligation to keep a point of sale open for citizens convenience.
That was a craft production, not yet mechanized.
Rebranding and new pack
After two centuries of history and passion for pasta, we decided to change look and to give a new image to our pasta, preserving its original quality.
We changed starting from our roots, so we decided to keep alive our centuries-old tradition by reinterpreting history and innovating the brand. For this reason, we began a rebranding process, firstly focused on the logo, inspired by the historical brand of the ‘50s with institutional colors and then on the pack. The new Liguori pasta pack totally reflects our values, enhancing production techniques, territorial certification and commitment to environmental protection.
These principles are complemented by a constant research to offer consumers, ever-more attentive and demanding, a wide selection of formats and types of pasta.
This results in 38 formats with the P.G.I. denomination, 13 traditional formats produced by using the slow drying method and 23 organic pasta formats among the P.G.I., whole-wheat and di semolato variants.
Spaghetti alla chitarra with musky octopus
Spaghetti alla chitarra with musky octopus
A few simple ingredients and a very easy preparation for a king’s first course. Spaghetti alla chitarra with musky octopus sauce is a dish of the oldest Mediterranean tradition that always amazes, for the simplicity of execution and the extraordinary flavor, the result of the union of 3 characteristic elements of the good Italian cuisine: pasta, tomato and fish.
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The Liguori advice
Drain the pasta about two minutes before, add two tablespoons of cooking water and let them cook for two minutes. In this way, spaghetti will bind even better to the sauce. Serve the spaghetti with a handful of fresh chopped parsley and a whole musky octopus per dish.
Prepare also with
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Clean and wash the musky octopus carefully, divide them into 4 parts and leave someone whole for the presentation of the plate. Brown the crushed garlic with 3 tablespoons of oil, as soon as it becomes golden, remove it, add the musky octopus, brown, fade with white wine and add the tomato sauce, which you can also replace with peeled tomatoes. Salt, add the chilli pepper in the desired quantity and cover with
the lid, cooking over low heat for about 40 minutes so that the sauce becomes dark and dense, just like a meat sauce. When cooked, remove the lid and leave to rest for a few minutes, keeping the musky octopus aside. Salt and bring the water to the boil, cook the spaghetti for 12 minutes or 10 if you prefer al dente. Drain them, let them gain flavor in the sauce. Add the musky octopus that you have set aside and turn off the heat.
Spaghetti with clams
Spaghetti with clams
A great classic of the Italian cuisine that often is a reference point to test the skill of chefs. Italy, and above all the South, cares about this dish as a symbol of the Italian tradition, culture and folklore. Some people prefer white, others slightly red, others pepper, others chilli. Then there is the dispute about the addition of white wine and the soaking. One thing is certain: the simplicity and goodness of this first course that the world envies us.
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Liguori’s advice
Shell the clams and keep them apart. Drain the pasta al dente and sauté it in the pan with a ladle of cooking water, then add the clams and serve.
Prepare also with
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First let the clams be purged in water for 12 hours. Put the water on the fire and in the meantime prepare the dressing. In a low and large saucepan, brown the oil with the slightly crushed garlic; when the garlic browns, add the fresh chilli pepper and the chopped parsley. When the water boils, boil the pasta for 10 minutes.
In the meantime, remove the garlic and add the clams, a ladle of water from the pasta and let it evaporate, then lower the heat, cover and cook for 1 minute. Drain the pasta, add it to the sauce and sauté in a pan for 1 minute. Serve with a sprinkling of fresh parsley.
