A short grooved, shell shaped pasta, perfect for picking up the sauce of the dish.
Gragnano is a small town close to Naples, considered the capital of pasta making. Some of the best producers, still today are based here.
Pairing: meat or vegetable based sauces, as well as béchamel and cheese sauces that collect in the hollow of the shell.
Pastificio dei Campi was established in 2007. Producing only 300 kg of pasta a day, Gragnano pasta focuses on high quality ingredients (grown within 250 km), traditional methods, environmental responsibility (100% recyclable packaging). In production, the bronze plate of the extruder gives the pasta that roughness that allows the sauce to adhere to the pasta, defined as "arraggiatura" (anger).
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