Recipe – Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a typical dish of Campania cuisine. A simple recipe with a few ingredients, which can reproduce the classic Mediterranean flavors rich and
Italians as well as non-Italians have fallen in love with Gragnano pasta. Centuries ago in the Kingdom of the Two Sicilies, the King ordered all of his pasta to only be produced in Gragnano and according to a very strict procedure allowing only the water from the nearby mountains to be used, 100% Italian semolina flour and dried with the wind coming from the Amalfi Coast.
These principles are still valid today and form the criteria for Gragnano IGP pasta; the little Neapolitan town of Gragnano has been proclaimed a World Heritage site for its pasta by the UNESCO. Our Gragnano pasta manufacturer takes IGP to another level, by producing pasta in an artisanal way, laying out the spaghetti manually and air drying the pasta for over 24 hours.
Gragnano Pasta is produced exclusively with 100% Italian semolina, making it a much healthier and more digestible option than GMO wheat full of preservatives used in commercial pasta. Its nutritional profile is very high, thanks to elevated protein levels, lower gluten index, higher amounts of carotenoids and natural antioxidants. Also, the bronze drawing gives the pasta a porous texture which makes every sauce stick better to the pasta retaining much more flavor.
Gragnano pasta is simply superior to others and once you have tried it you will never go back to your old pasta!
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