Gragnano in Corsa Formato Speciale
Special formats by Gragnano in Corsa from durum wheat semolina: Neapolitan a cuppulell, siscariello, scialatielli, lasagna riccia, paccheri.
Gragnano in Corsa Formato Speciale is the line of special formats of Gragnano in Corsa, an artisan pastificio in Gragnano near Naples. Several shapes carry their names in Neapolitan dialect: 'a cuppulell, 'o siscariell (siscariello) and 'o scialatiello (scialatielli, the short flat ribbons of the Amalfi coast). The line also includes the large shell conchiglione, a curly-edged lasagna riccia, the classic smooth pacchero and ridged paccheri, and fusillo al ferretto, a hollow spiral originally rolled around a thin iron rod.
The pasta is made, like all the company's products, from durum wheat semolina and water, drawn only through bronze dies and dried in two phases in static cells at no more than 45 °C for at least 24 hours. The company presents this line as pasta for people who like to create refined and original dishes, with shapes finished carefully in every detail.
Scialatielli are classic with seafood, paccheri with Neapolitan ragù or fish, conchiglioni stuffed with ricotta and baked, fusilli al ferretto with meat or vegetable sauces. The line belongs to dry durum wheat pasta.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Special Neapolitan shapes for refined dishes |
How it connects to Pasta
Gragnano in Corsa Formato Speciale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina
- Part of
- Gragnano in Corsa, Dry durum wheat pasta
- Similar and different
- Paccheri, Conchiglie
Frequently asked questions
Which shapes are in Gragnano in Corsa Formato Speciale?
'A cuppulell, 'o siscariell, 'o scialatiello, conchiglione, lasagna riccia, smooth and ridged paccheri and fusillo al ferretto.
What is Formato Speciale made from?
From durum wheat semolina and water, bronze-drawn and dried at no more than 45 °C for at least 24 hours.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Conchiglie — Short dry pasta shaped like a seashell, made from durum wheat semolina and water; De Cecco's ridged Conchiglie n° 50 have a cooking time of 13 minutes.
Similar
Gragnano in Corsa Formato Classico · Gragnano in Corsa Formato Lungo · Pastificio Latini I Trucioli di Marchesi · Delverde I Giganti · Granoro Dedicato Le Grandi Specialità · Liguori Le Tradizionali IGP