Divella Il valore della tradizione
Divella range of regional dry pasta shapes made from durum wheat semolina and water and slowly dried on frames at low temperature.
Divella Il valore della tradizione — 'the value of tradition' — is Divella's range of regional dry pasta shapes. With it the company marks its history of more than 130 years, which began in 1890 with a mill in Rutigliano.
According to the official site, only durum wheat semolina and water are used for this range. The main difference lies in the drying: the pasta is dried slowly on frames at low temperature. Divella explains that this careful process helps keep the flavours of the past.
The range has five shapes from southern Italian and Ligurian tradition: orecchiette, the 'little ears' typical of Apulia; cavatelli, small elongated grooved shells; trofie, short twisted spindles from Liguria; fusilli avellinesi, named after the town of Avellino in Campania; and strascinati, flat pieces of dough dragged across a board in Apulia and Basilicata.
These shapes are traditionally served with hearty sauces: orecchiette with turnip greens or tomato sauce, trofie with pesto, cavatelli and strascinati with vegetable or meat ragù. The pasta contains gluten.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Regional shapes for hearty sauces |
What it includes
How it connects to Pasta
Divella Il valore della tradizione → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Divella, Dry durum wheat pasta
- Similar and different
- Orecchiette, Cavatelli, Trofie
Frequently asked questions
What is special about Divella Il valore della tradizione?
The semolina-and-water pasta is dried slowly on frames at low temperature.
Which shapes are in Il valore della tradizione?
Orecchiette, cavatelli, trofie, fusilli avellinesi and strascinati.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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