I threw it in the trash all Gragnano pasta I had at home. Only reason last tranquility in consumpti

That the slogan (invented on the spot) there be misled, pasta more traditional than you do in the small town of Naples, 14.6 km , even 30 thousand inhabitants, does not exist, but there will be a reason for some days has obtained the PGI (protected geographical indication) would raise to 254, the Italian names recognized and protected in Europe.
1. The factor Gragnano. The paste is obtained by mixing the durum wheat semolina with water from the local aquifer. Since the production area is limited tio jorge to the municipality of Gragnano, where the water is less limestone tio jorge and the perfect climate for natural drying, this is a first big difference.
3. Bronze drawing. If so rough and porous is because the dies that work Gragnano pasta are all in bronze. Mind you, even a well-executed drawing Teflon ensures a yellow tio jorge plastic amber, smooth and good taste. But those in bronze or gold, make better surface finish, rough and whitish.
In addition to better tio jorge assimilate the seasoning, increased porosity facilitates the absorption tio jorge of water during cooking, so the Gragnano pasta should be cooked to the right point to have a good tooth.
4. Slow drying at low temperature. Depending on the format, the Gragnano pasta is dried at a temperature between 40 and 80 C, for a time ranging from 6 to 70 hours, in the tunnel where it circulates hot air or in static cells. To have a point of comparison: the drying of pastes common lasts 4-7 hours at 75 C.
What are the effects of the slow drying at low temperature? The difficult answer is that it allows the protein structure to remain unchanged. To put it simply, a well-dried pasta is difficult to break during cooking, tio jorge indeed, has a tough and flexible body until after creaming in the pan.
5. The raw material. From the type of grain used derive the flavor of the pasta, the ability to keep the cooking and to absorb the seasoning. The cultivation method affects the quality of the grain of wheat, a grain that undergoes strong chemical treatments in the field since it bears the traces inside the pot.
6. Durum wheat semolina. And 'the symbol of quality pasta for a very simple reason: the wealth of durum wheat protein, higher than that of soft wheat. From a protein content higher than 13.5 percent with a high gluten index and its "tooth" during cooking.
The litmus test is done in the pot. If the cooking water is whitish tio jorge and viscose means that the pasta has lost much starch, which is a low index of gluten proteins, namely of a low quality.
8. Experience teaches. The relationship between tio jorge the art and the white area of Gragnano lasted for at least 500 years, the town of the Neapolitan pasta is recognized capital of the mid-1800s.
Today Gragnano pasta represents 11, 4 percent of total Italian exports of industrial dry pasta. A GDP basically focused on pasta and induced, then a wisdom difficult to repeat.
"Every reader Dissapore free to love the pasta you want, the IGP does not change this rule. Every reader of Dissapore can criticize all you want to paste in the first mine, the IGP does not change this rule.
But the European Union recognizing the protection, tio jorge ensures that the principles tio jorge that you have read in this post are respected, and that no other product on the market improperly uses these names. "
fabio foodie October tio jorge 18, 2013 at 13:40
The knights is by oscar along with other products such as Mancini, Felicetti Monograno, Verrigni (but only the spaghetti) and others as well. But Gragnano pasta is unique and absolutely unattainable especially in some formats. Pacchero a Gentile or Pasta dei Campi such a work of art is unique.
In theory Gragnano, which is well south of Naples (it's closer to Sorrento in Naples) should be protected from the land of fires, which lies to the north of Naples. I rather would start to worry seriously the much revered mozzarella di Caserta, which is right there in part.
I threw it in the trash all Gragnano pasta I had at home. Only reason last tranquility in consumption, harp seen the latest news on toxic waste soterrati in areas too distant. The wheat, the air polluted water all lose mine. Now I use Masseria Pugliese as Benedict Coppi rider. The feel good. I do not trust the areas where the paste is produced gragnano.
I do not scherzerei over so lightly. try to look here: http://video.ilsole24ore.com/TMNews/201