Place fried zucchini ona paper towel-lined plate to drain oil. Once all zucchini are done, sprinkle with a pinch of salt and a few hand-torn basil leaves. Don’t stop mixing. And I mean vigorously because you need to create that luscious cream and that can be achieved only by mixing, mixing, and mixing. This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. To ensure a high quality of its products, Pastificio D'Aniello has set up a "SHORT CHAIN" project aimed at exploiting the riches of our territories and then transferring them to the final product "PASTA DI GRAGNANO I.G.P." Prep, cook, and enjoy. Immediately, this is a meal to be enjoyed just out of the pan, don’t allow it to cool down or the cheese will clump.

GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.OIL– The traditional recipe is made with extra virgin olive oil. But of course, is up to you. You can also use normal olive oil, especially if the extra virgin is expensive where you live or not so easy to find. The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region.

Although this is a recipe that has been around for a long time here in Italy, it wasn’t until Stanley Tucci featured it in his travel and food show “Searching For Italy” that it started to have some popularity abroad. The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary.

Reviews

Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat. COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment; This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product.

Flavour profile: The taste of this product, Elica Gigante - Pasta di Gargano IGP 500g, can be described as rich, savory, and authentic. It has a distinctive flavor that captures the essence of the Gargano region in Italy. The pasta is known for its firm texture and ability to hold sauce well, making each bite a delightful experience. The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology. EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape;Cooling and Stabilization: The final element of the drying process is the cooler, which brings the pasta to room temperature while stabilizing its temperature before exposing it to the external environment. The ristorante da Maria Grazia invented this amazing pasta recipe using local and seasonal ingredients such as zucchini and cheese Provolone del Monaco. These two ingredients altogether create a delicious creamy sauce that is beyond deliciousness! THE DOUGH AND THE MIXING: the durum wheat semolina obtained is mixed with water. The subsequent phase of kneading ensures that the well-worked mixture becomes homogeneous and elastic;