Calamaretti are a simple product made essentially of durum wheat and water. Tortiglioni has a simple form, resembles the penne rigate but has a slightly larger diameter (about 1 cm) and is cut straight. The choice and selection of these elements is extremely important. For this reason, it is produced only with 100% Italian wheat from the best cultivations and water springing from Monte Faito. The pasta of Antiche Tradizioni di Gragnano is bronze cut. The bronze cutting and the slow drying give the pasta a particular roughness, which creates a perfect combination with the sauces.
Calamaretti are great stuffed with shrimp.
Producer: Antiche Tradizioni di Gragnano
Ingredients: durum wheat flour, water
Storage conditions: store in a cool, dry place
Shelf Life: 36 months from the date of production
The Antiche Tradizioni di Gragnano factory contributes with passion and mastery to preserve the local customs, characterized by more than 500 years of pasta manufacturing traditions. This is the reason why the small town is known as "Gragnano, the pasta town”. The company's business is based on the production of pasta, made by mixing the best Italian wheat flour, produced in Tavoliere delle Puglie. Specialized in the bronze-cut manufacturing that makes the surface of the pasta rough and whitish, the factory also pays much attention to the drying process of its pasta that, depending on the format, is dried in static cells at a temperature between 32°C and 40°C, for a time ranging from 24 to 36 hours.