Liguori Le Tradizionali IGP
A Liguori Pasta di Gragnano PGI range dried for over 36 hours on wooden frames and packed by hand.
Liguori Le Tradizionali IGP is a Liguori range made in Gragnano's oldest way. It has Pasta di Gragnano PGI status and belongs to dry durum wheat pasta.
The key difference is drying. The pasta is laid on wooden frames and dried in static cells for more than 36 hours, much longer than the main ranges (9–18 hours). Every pack is filled by hand. The raw material is Italian durum wheat semolina from a certified supply chain; the protein content is 14.5%; the dough is extruded through bronze dies.
There are only a few shapes: calamarata, conchiglioni, lumaconi (large snails), paccheri di Gragnano and spaghettoni di Gragnano, a thick spaghetti.
These shapes are meant for rich sauces such as Neapolitan ragù or sauces with seafood and vegetables. The large lumaconi and conchiglioni can be stuffed and baked.
The range is made by Liguori, a pasta factory on Via dei Pastai in Gragnano whose history goes back to 1795. The company follows its certified "Liguori method": durum wheat from southern Italy, slow kneading with spring water from the Lattari Mountains, bronze dies and slow drying at low temperature.
Facts
| Raw material | Italian durum wheat semolina, water |
|---|---|
| Main use | Long-dried Pasta di Gragnano PGI for rich sauces |
What it includes
How it connects to Pasta
Liguori Le Tradizionali IGP → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Liguori, Pasta di Gragnano, Dry durum wheat pasta
- Similar and different
- Paccheri, Conchiglie, Spaghetti
Frequently asked questions
How is Le Tradizionali different from other Liguori ranges?
The pasta is dried for more than 36 hours on wooden frames in static cells and packed by hand.
Which shapes are in the range?
Calamarata, conchiglioni, lumaconi, paccheri di Gragnano and spaghettoni di Gragnano.
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.
- Spaghetti — Long, thin dry pasta with a round cross-section, made from durum wheat semolina.
Similar
Liguori Le Speciali IGP · Liguori Biologiche IGP · Liguori Biodinamica IGP · Liguori Da forno · Liguori Nero di seppia · Liguori Le Speciali – I Nidi