Sorrentino gli Sfiziosi IGP
Pastificio Sorrentino's fancy Pasta di Gragnano PGI shapes: casarecce, fusilli, trofie, scialatielli, ridged paccheri, mafalde and more.
Sorrentino gli Sfiziosi IGP ("the tempting ones") is Pastificio Sorrentino's range of fancy shapes with Pasta di Gragnano PGI status, part of its "L'Oro di Gragnano" family. It is dry durum wheat pasta made from durum wheat semolina and water.
The range has 13 shapes: ridged calamarata, ridged paccheri and mezzi paccheri (12 minutes each), scialatielli, a shape typical of Campania (14), casarecce, Neapolitan fusillata and gnocchetti (10), fusilli (9), mafalde and tripoline (8), festoni (7), trofie and trucioli (6 minutes). All come in 500 g packs.
The dough is pushed through bronze dies, and the pasta dries for more than 48 hours at 40–60 °C.
Casarecce, fusilli and trofie go with pesto and vegetable sauces, scialatielli and calamarata with seafood, and paccheri, mafalde and tripoline with ragù and tomato sauces.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Fancy Pasta di Gragnano PGI shapes for pesto, seafood and ragù |
What it includes
- Sorrentino Calamarata Rigata
- Sorrentino Caserecce
- Sorrentino Festoni
- Sorrentino Fusillata Napoletana
- Sorrentino Fusilli
- Sorrentino Gnocchetti
- Sorrentino Mafalde
- Sorrentino Mezzi Paccheri Rigati
- Sorrentino Paccheri Rigati
- Sorrentino Scialatielli
- Sorrentino Tripoline
- Sorrentino Trofie
- Sorrentino Trucioli
How it connects to Pasta
Sorrentino gli Sfiziosi 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
- Casarecce, Fusilli, Trofie, Scialatielli, Paccheri, Calamarata, Mafaldine
Frequently asked questions
How many shapes are in Sorrentino gli Sfiziosi IGP?
13: calamarata rigata, casarecce, festoni, fusillata, fusilli, gnocchetti, mafalde, ridged paccheri and mezzi paccheri, scialatielli, tripoline, trofie and trucioli.
How long do Sorrentino scialatielli cook?
14 minutes; trofie and trucioli take only 6 minutes.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Mafaldine — Long dry pasta in ribbons with wavy edges, made from durum wheat semolina and water; Barilla says it is named after Mafalda of Savoy.
- 🌾 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 Sfiziosi BIO · Sorrentino gli Esclusivi IGP · Sorrentino gli Esclusivi BIO · Sorrentino i Giganti IGP