RI0100
Box | 500gr

5,90

RI0100

RIGATONI PASTA DI GRAGNANO PGI

Box | 500gr

5,90

Group-769

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Rigatoni pasta produced by the Rigorosa company are made from high-quality durum wheat semolina.

Pasta di Gragnano PGI (Protected Geographical Indication Certification) is one of the cornerstones of the culinary tradition of Campania, a real symbol of local cuisine that finds its roots, as the name suggests, in the city of Gragnano. This type of pasta boasts a fully traditional manufacturing process. 

Ingredients

Durum wheat semolina, water. It may contain soy

Ingredients

Durum wheat semolina, water. It may contain soy

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in a cold and dry place. Cooking time: 10 min
NUTRITIONAL VALUES
Energy value
351 kJ - 1489 Kcal
Fat
1 g
of which saturated fatty acids
0,1 g
Carbohydrates
70 g
of which sugars
2,0 g
Protein
14 g
Salt
< 0,01 g

THE COMPANY AND THE IGP MARK

The Rigorosa company bears this name (meaning “rigorous, meticulous” in English) precisely because all stages of production are carried out following the traditional art of making pasta in Gragnano.

The word “rigorous” perfectly suits the mindset that drives the company:

  • The water chosen for the production of the pasta is rigorously from Gragnano;
  • The choice of semolina is rigorous and careful;
  • Rigorous is the bronze extrusion process;
  • Rigorous is the drying phase, which takes place strictly in low-temperature cells;
  • The result is a type of pasta with a rigorously rough surface that absorbs all sauces perfectly. The result, therefore, cannot but be “rigorously” excellent and a type of pasta that must be enjoyed “al dente”, of course!

Gragnano Pasta is a certified PGI product, which means that its processing must meet specific requirements in order to obtain the certification. For example, it can only be produced in the city of Gragnano using raw materials, such as water and durum wheat semolina coming from the same territory.   

PROCESSING METHOD

Pasta di Gragnano IGP is one of the traditional Italian products whose recipe has very ancient origins that have been handed down over centuries. Moreover, since it has been carefully passed on from generation to generation without being modified or reinterpreted, you can still taste its original flavour. This type of pasta is still produced and processed according to strictly traditional methods.

Rigatoni Pasta di Gragnano PGI is bronze-drawn, as tradition wants. In particular, the basic ingredients for the production of this pasta are durum wheat semolina and water. The bronze drawing is carried out after the dough is prepared and consists in letting the latter pass through a bronze drawing machine – a perforated mould or matrix. The material the die is made from has a great influence on the colour and the roughness and porosity of the surface of the pasta. For this reason, bronze drawing is considered a guarantee of quality.

After the bronze-drawing process, a series of rotating knives cut the pasta depending on the desired shape and length. The pasta is then slowly dried following the tradition of Gragnano. This process results in an elastic pasta that doesn’t fall apart during cooking. 

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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