{"product_id":"fusilli-lunghi-col-buco-pasta-di-gragnano-igp-pastificio-dei-campi-500g","title":"Long fusilli with gragnano paste hole igp pastificio dei fields 500g","description":"\u003cul\u003e\u003c\/ul\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eMade with 100% Italian wheat\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eBronze drawn for a perfect consistency\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eDried at low temperature for a rich flavor\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eCooking time 8 minutes\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cem\u003e\u003cimg alt=\"fusilli lunghi\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/Fusilli_lunghi_col_buco_02_480x480.png?v=1697707071\" width=\"269\" height=\"404\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eHistory and tradition \u003c\/strong\u003e\u003c\/strong\u003eFusilli lunghi col buco are a traditional pasta shape from Gragnano, the birthplace of Italian pasta. In ancient times they were produced by hand, twisting a piece of spaghetti around a knitting needle. Their sinuous shape and the central hole make them a versatile shape, suitable for different types of sauces.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eQuality and workmanship \u003c\/strong\u003eFusilli Lunghi col Buco di Gragnano PGI are made with 100% Italian wheat and bronze drawn. Bronze drawing gives the pasta a rough surface that better captures the sauce. The fusilli are then dried at low temperature for a rich flavor and perfect texture.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eCooking tips \u003c\/strong\u003eFusilli Lunghi col Buco di Gragnano PGI are ready in just 8 minutes of cooking. For best results, it is advisable to drain them al dente and season them with your favorite sauce.\u003c\/p\u003e  \u003cp data-sourcepos=\"41:1-41:25\"\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e: 500 grams.\u003c\/p\u003e  \u003cp data-sourcepos=\"41:1-41:25\"\u003e\u003cimg alt=\"fusilli lunghi\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/fusilli-lunghi-col-buco-2_480x480.jpg?v=1697707137\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e  \u003ch3 data-sourcepos=\"41:1-41:25\"\u003eMore info\u003c\/h3\u003e  \u003cp data-sourcepos=\"41:1-41:25\"\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e\u003cspan\u003e: 500 grams\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSPECIFIC NOTES\u003c\/b\u003e: Pasta made from durum wheat semolina.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eORIGIN: \u003c\/b\u003eCampania.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eINGREDIENTS: \u003c\/b\u003eDurum wheat semolina, water.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eADDITIVES AND PRESERVATIVES:\u003c\/b\u003e Nobody.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSTORAGE METHODS\u003c\/b\u003e: Cool, dry place.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePRODUCER\u003c\/b\u003e: Pastificio dei Campi SPA - Gragnano NA.\u003c\/p\u003e  \u003cp\u003eNutritional values ​​per 100g: Energy 354 kcal – 1502 kJ Fat 1.3 g Saturated fatty acids 0.3 g Carbohydrates 70.0 g of which sugars 3.3 g Protein 14.0 g Fiber 3.3 g Salt \u0026lt;0.01 g.\u003c\/p\u003e  \u003ch3\u003eTradition of Gragnano\u003c\/h3\u003e  \u003cp\u003eIn 2004, Giuseppe Di Martino, a three-generation pasta maker in Gragnano, realized that the traceability of the raw material used to produce Italian pasta was approximate, interrupted at a certain point in the supply chain and not allowing either the end consumer or often the pasta maker himself to understand where his main ingredient came from: durum wheat semolina. He then understood that the traceability of the raw material was an essential value of a food product and began his project that would later lead him to found Pastificio dei Campi. First, he chose a production area historically suited to the cultivation of durum wheat: Puglia, in particular the Tavoliere and Dauno sub-Apennine areas. There, he tried to involve local farmers, asking them to produce a grain. The intentions were all there, but the farmers\u0026#39; skepticism was felt immediately: it was very difficult to guarantee a harvest with those quality levels, without the use of chemicals, especially if you wanted to maintain a high yield. The solution was simple: give up the high yield, plan a rotation to avoid the impoverishment of the soil due to monoculture and pay the farmers every year, even when the wheat harvest was not expected. Thus, by returning to the ancient technique of the three-year rotation, a huge leap was simultaneously made towards the revolutionary concept of 100% traceability throughout the supply chain.\u003c\/p\u003e","brand":"Pastificio dei Campi","offers":[{"title":"Default Title","offer_id":47010466529611,"sku":"PAS00384","price":5.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/FusilliLunghicolBucoPastadiGragnanoIGPPastificiodeiCampi500g.png?v=1716911090","url":"https:\/\/cosidilposto.com\/en\/products\/fusilli-lunghi-col-buco-pasta-di-gragnano-igp-pastificio-dei-campi-500g","provider":"Cose del Posto","version":"1.0","type":"link"}