If you're a pasta lover in search of elevating your pasta dishes to new heights, have you ever experienced the delights of cooking with PGI Gragnano Pasta?
A high quality pasta made using traditional techniques that hails from Southern Italy, in Campania, gragnano is increasingly considered a pasta suited to haute cuisine. Prepared from a selection of the best Italian durum wheat, mainly from the fields of the Apulia region, the pasta is made using a special technique where it is extruded through a bronze mould and slowly dried at low temperature on wooden frames.
Gragnano pasta has already been adopted by the Gambero Rosso culinary schools, as well as the official pasta of Jeunes Restaurateurs d’Europe in association with producer Pastificio dei Campi.
Putting this fine pasta well and truly in the spotlight Pastificio dei Campi are engaging in a number of exciting activities based on the exclusive 'grangnano pasta.' Each month one of the association’s chefs visits the Gragnano-based company, enters the production plant, discovers the product’s secrets and, at the end of the day, creates a set of recipes for a few fortunate diners.
These monthly encounters, called #indovinachivieneacena, have become eagerly anticipated events enjoyed by chefs, producers and diners alike.
The next event will be held on the 26th January 2016 featuring chefs Marina Gasi (Croatia) , Tomaz Bevcic (Slovenia), Thorsten Probost (Austria), Martin Volckaerst (Belgium).
Get a taste of these fantastic events by having a look at the stellar list of exclusive chef inspired haute cuisine creations using the finest pasta and inspire your Italian pasta recipes today.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.