Organic farmers since 1978

Organic Gragnano rigatoni P.G.I. - PGN720

Organic Gragnano rigatoni P.G.I. - PGN720

500g
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Alce Nero organic Gragnano rigatoni P.G.I. is made using organic and Italian durum wheat.

One of the peculiarities of Gragnano pasta is the fact it is dried slowly at low temperatures, a factor that contributes to its quality. Thanks to their shape, Alce Nero Gragnano rigatoni hold any sauce across their entire surface, for an all-embracing flavour in every dish. Thanks to its shape, Alce Nero Gragnano rigatoni is ideal for capturing sauce on the entire surface, adding an enveloping flavour to all recipes. 

  • Legal name

    Organic durum wheat semolina pasta

  • Ingredients

    Organic durum wheat semolina, water. Country of wheat cultivation: Italy / country of milling: Italy

  • Conservation method

    Store in a cool, dry place away from sunlight.

  • Place of production

    Produced at the factory in: Via Roma, 8/20 - Gragnano (NA) - Italy

  • Average nutrition declaration per 100 grams
    • Energy :1508kJ/359kcal

    • Fats :1,6g

      of which saturated :0,3g

    • Carbohydrates :72g

      of which sugars :3,8g

    • Fibre :2,1g

    • Protein :13g

    • Salt :0g

  • Allergens

    Contains gluten. May contain: soy, mustard

Narrative Label

The wheat is grown in Italy.

The Alce Nero Gragnano pasta production process takes between three and four days. This slow process is the secret to obtaining a more resistant pasta that never overcooks.

The dough is worked by machines that aim to simulate the work of the hands. It is passed through bronze dies that determine its shape. The dies are in bronze because this material ensures the pasta is more porous and unrefined, so that it is easily combined with sauces and dressings, absorbing them and treating them better.

Drying is the most complex technological phase of the production process and takes place in static cells where the traditional process is reproduced, the pasta dried at low temperatures, of no more than 50°C, for approximately 50 hours. Once dried, the pasta is stabilised at room temperature for approximately 12 hours.

The Alce Nero Gragnano pasta production process takes between three and four days. This slow process is the secret to obtaining a more resistant pasta that never overcooks. The dough is worked by machines that aim to simulate the work of the hands. It is passed through dies that determine the shape of the pasta and its capacity to absorb and hold sauces and condiments.</p> <p>Drying is the most complex technological phase of the production process and takes place in static cells where the traditional process is reproduced, the pasta dried at low temperatures, of no more than 50°C, for approximately 50 hours. Once dried, the pasta is stabilised at room temperature for approximately 12 hours.

  • Area

    The wheat is grown in Italy.

  • Preparation

    The Alce Nero Gragnano pasta production process takes between three and four days. This slow process is the secret to obtaining a more resistant pasta that never overcooks.

    The dough is worked by machines that aim to simulate the work of the hands. It is passed through bronze dies that determine its shape. The dies are in bronze because this material ensures the pasta is more porous and unrefined, so that it is easily combined with sauces and dressings, absorbing them and treating them better.

    Drying is the most complex technological phase of the production process and takes place in static cells where the traditional process is reproduced, the pasta dried at low temperatures, of no more than 50°C, for approximately 50 hours. Once dried, the pasta is stabilised at room temperature for approximately 12 hours.

  • Preparation

    The Alce Nero Gragnano pasta production process takes between three and four days. This slow process is the secret to obtaining a more resistant pasta that never overcooks. The dough is worked by machines that aim to simulate the work of the hands. It is passed through dies that determine the shape of the pasta and its capacity to absorb and hold sauces and condiments.</p> <p>Drying is the most complex technological phase of the production process and takes place in static cells where the traditional process is reproduced, the pasta dried at low temperatures, of no more than 50°C, for approximately 50 hours. Once dried, the pasta is stabilised at room temperature for approximately 12 hours.

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Filippo Denora

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