Sorrentino gli Esclusivi IGP
Pastificio Sorrentino's special Pasta di Gragnano PGI shapes: faraglioni, fornacelle, lagane, virgole and short fusilli al ferretto.
Sorrentino gli Esclusivi IGP ("the exclusive ones") brings together Pastificio Sorrentino's less common special shapes from Gragnano. It is dry durum wheat pasta with Pasta di Gragnano PGI status.
There are seven shapes: faraglioni, scapricciatielli, spaccatielli and short fusilli al ferretto, wound on a rod (14 minutes each), fornacelle and virgole (15 minutes), and lagane, broad ribbons known from southern Italian cooking (9 minutes).
Most of these shapes have thick walls, so they cook longer than ordinary pasta and stay firm for a long time. They are served with rich sauces: ragù, seafood sauces, vegetables or pulses.
The range belongs to "L'Oro di Gragnano", the PGI family of Pastificio Sorrentino in Gragnano's Valle dei Mulini: only Italian durum wheat semolina and water from the local aquifer, bronze dies and slow drying at low temperature.
Facts
| Raw material | Italian durum wheat semolina, water |
|---|---|
| Main use | Special Pasta di Gragnano PGI shapes for rich sauces |
What it includes
How it connects to Pasta
Sorrentino gli Esclusivi IGP → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Pastificio Sorrentino, Pasta di Gragnano, Dry durum wheat pasta
- Similar and different
- Sorrentino gli Esclusivi BIO, Fusilli
Frequently asked questions
Which shapes are in Sorrentino gli Esclusivi IGP?
Faraglioni, fornacelle, short fusilli al ferretto, lagane, scapricciatielli, spaccatielli and virgole.
How long do the gli Esclusivi shapes cook?
Most take 14–15 minutes; lagane take 9 minutes, according to the maker.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Sorrentino gli Esclusivi BIO — Pastificio Sorrentino's organic unusual shapes: faraglioni, scapricciatielli, lagane and short fusilli al ferretto.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Sorrentino i Classici IGP · Sorrentino i Classici BIO · Sorrentino gli Esclusivi BIO · Sorrentino i Giganti BIO · Sorrentino i Giganti IGP · Sorrentino gli Sfiziosi BIO