D'Aniello Formati Regionali
Regional Italian shapes of dry pasta by D'Aniello of Gragnano: trofie, cavatelli, cortecce, fusilli caserecci, orecchiette and fusilletti.
D'Aniello Formati Regionali is the range of regional Italian shapes made by Pastificio D'Aniello in Gragnano. It is dry durum wheat pasta made from semolina of 100% Italian durum wheat and water; it is made in an artisanal way and dried slowly at low temperature, which keeps the scent of the grain and a firm texture.
The range has six shapes from different parts of Italy: trofie from the Ligurian tradition, cavatelli from southern Italy, cortecce from the peasant cooking of the South, fusilli caserecci, orecchiette from Apulia, and fusilletti. All come in 500 g packs.
Trofie are served with pesto and fresh vegetables; cavatelli and orecchiette with meat or vegetable sauces; cortecce with rustic or fish sauces; fusilli caserecci and fusilletti with rustic sauces and a light ragù.
The official shop does not label this range as Pasta di Gragnano PGI.
Facts
| Raw material | Italian durum wheat semolina, water |
|---|---|
| Main use | Regional shapes for pesto, meat and vegetable sauces |
What it includes
How it connects to Pasta
D'Aniello Formati Regionali → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Pastificio D'Aniello, Dry durum wheat pasta
- Similar and different
- Trofie, Cavatelli, Orecchiette, Fusilli
Frequently asked questions
Which shapes are in D'Aniello Formati Regionali?
Trofie, cavatelli, cortecce, fusilli caserecci, orecchiette and fusilletti.
What is D'Aniello Formati Regionali made of?
Semolina of 100% Italian durum wheat and water.
Similar
D'Aniello Pasta Speciale IGP · D'Aniello Pasta Lunga IGP · D'Aniello Pasta Integrale · D'Aniello Pasta Corta IGP · D'Aniello Pasta Senza Glutine · Divella Il valore della tradizione