Pasta di Gragnano PGI - Conchiglioni N. 208

Pasta di Gragnano PGI Le Tradizionali is produced with only the best durum wheat with high protein content from Southern Italy. We stir the dough slowly for a good hold in cooking and we use bronze dies to give the pasta porosity, for an excellent grip on the sauces. For Le Tradizionali the drying process is extra long and takes place on wooden frames inside static cells, with times up to 50 hours for a higher quality product.