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Bucatini Pasta di Gragnano
A traditional tube-like dried pasta made from semolina flour and which may be thought of as hollow spaghetti.
The name comes from the Italian word buco meaning "hole". Bucatini may be found in the Lazio region, in particular its capital, Rome.
It is most commonly served with buttery sauces and pancetta or guanciale.
Bucatini Pasta di Gragnano
NUTRITIONAL VALUES per 100 g of product
| Energy value | — |
| Fats | — |
| Carbohydrates | — |
| Fibre | — |
| Proteins | — |
| Salt | — |
ALLERGENS AND COMPOSITION
| Allergens | — |
| Composition | — |
Detail information
NUTRITIONAL INFORMATION per 100 g
| Energy value | 1486 kJ / 350 kcal |
| Fats | 1 g - of which saturated fatty acids 0,3 g |
| Carbohydrates | 73 g - of which sugars 2,5 g |
| Protein | 13 g |
| Salt | 0,005 g |
ALLERGENS AND COMPONENTS
| Allergens | Grains contain gluten. |
| Contents | Semolina flour from hard durum wheat, water from Gragnano region. |
PRODUCT DETAILS
| Weight | 500 g |
| Best before | see product label |
PRODUCTION DETAILS
| Country of origin | Italy |
STORAGE
| Keep away from heat and direct sunlight. | |
| Store at up to 25 °C. |
Gragnano. Located on the coast of Italy near the famous Naples and even more famous Pompeii, the city has more than enough history of its own. The town has a history of drying pasta that goes back more than 500 years.
While northern Italy is famous for fresh pasta such as tortellini, southern Italy is unrivalled in the production of dried pasta. And which pasta is rightly described as the best in the world? Definitely those sold under the Pasta di Gragnano brand.
The success of the brand is due above all to the traditional artisanal processes by which the pasta is made. They use only exclusive wheat with a clear and traceable origin - that is, grown by local farmers. This durum wheat is rich in protein, which helps the pasta to remain al-dente during cooking. Even the water must be locally sourced - it has a small amount of calcium and other minerals, so it does not change the texture of the semolina. You'll notice the difference in the taste and texture of the pasta immediately. It has no starchy aftertaste and is pleasantly dense and full of flavour.
The designation "Trafilata al bronzo" means that they were extruded through a bronze die, which gives the pasta a coarse texture that makes it absorb the sauce better. The pasta is then slowly dried at low temperatures for up to 52 hours.