And with great pleasure I started working with the pulp of Gragnano .
I love pasta in general and for the last time I tried to experiment with new formats, but when I saw these Gragnano I was speechless.
Gragnano is a beautiful place, it really is a central point, just to see a map that lies between the two gulfs, that of the Amalfi and Sorrento, there have been, albeit in passing, a few years ago.
It seems that everything that comes those places have something more on everything, especially the pasta.
And with the excuse of this collaboration I documented on how to make pasta on a large scale, methods of drying and everything else on their site there are photos of the machinery used and the different stages.
I'll show you what this beautiful parcel contained:
These are the "6 hearts" of the pastry rings of pasta shaped like a heart, nothing more romantic than to celebrate a special dinner.
The "Caccavelli" format original, a sort of shell that acts as a giant bowl to the sauce for pasta. I read on a blog that are the size of the world's largest pasta with its 50 grams of weight. Remarkable!
"The only di Capri", but have you ever seen anything like it? Not me! And I have a thousand ideas for thought on how to use them.
And then the more traditional but no less good form of Paccheri, Puntiglius, bronze and scialatelli scialatelli integrals.
Heartfelt thanks to pulp of Gragnano that will allow me to enjoy, present and talk about his pasta.
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