Sorrentino i Classici IGP
Classic Neapolitan Pasta di Gragnano PGI shapes by Pastificio Sorrentino: paccheri, mezzi paccheri and long fusilli al ferretto.
Sorrentino i Classici IGP ("the classics") is a range of Pastificio Sorrentino in Gragnano, part of its Pasta di Gragnano PGI family "L'Oro di Gragnano". It is dry durum wheat pasta made from durum wheat semolina and water.
The range has three Neapolitan classics: paccheri (13 minutes), mezzi paccheri (12 minutes) and long fusilli al ferretto, rolled around a thin rod (14 minutes), all in 500 g packs.
At Pastificio Sorrentino the dough is pushed through bronze dies, which gives the pasta a rough, porous surface; the pasta then rests on frames for more than 48 hours at 40–60 °C and is packed in recyclable bags.
Paccheri and mezzi paccheri suit Neapolitan ragù, tomato and seafood sauces and can also be stuffed; fusilli al ferretto go with ragù and thick vegetable sauces.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Neapolitan shapes for ragù, tomato and seafood sauces |
What it includes
How it connects to Pasta
Sorrentino i Classici 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
- Paccheri, Fusilli
Frequently asked questions
Which shapes are in Sorrentino i Classici IGP?
Paccheri, mezzi paccheri and long fusilli al ferretto.
How long do Sorrentino paccheri cook?
13 minutes; mezzi paccheri take 12 and fusilli al ferretto 14 minutes.
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
Sorrentino i Classici BIO · Sorrentino gli Esclusivi IGP · Sorrentino gli Esclusivi BIO · Sorrentino gli Sfiziosi BIO · Sorrentino i Giganti BIO · Sorrentino gli Sfiziosi IGP