Scialatielli IGP Gragnano
Pasta obtained with 100% Italian durum wheat semolina from the best crops and water from the nearby Faito Mountain spring. Extrusion through bronze dies
These are fine Italian durum wheat semolina. The classic method of preparation involves these following phases: kneading, bronze drawing, drying.
In order to obtain a better quality of the product, the traditional method for drying is still used which requires a considerable number of hours. Pasta is processed in static and low temperature cells.
Ingredients: Durum wheat semolina, water.