Gragnano in Corsa, l'essenza della capitale della pasta

Kui räägitakse pastast Itaalias, tuleb alati esikohale seada tema pealinn: Gragnano. Riik, mis on kinni Monti Lattari mägedes, mis eraldavad seda kaunilt Sorrento poolsaarest ja Amalfi rannikust. Riik, kus pastade kuivamise lõhn on tunda isegi täna hommikul. Inimesed, kes on sidunud oma elud selle maagilise segu meeldiva maitsega kvaliteetsest kõvade terade semolast ja selle maa tõelise rikkusega: vesi, mis voolab puhtalt sorgenti Forma ja Imbuto allikatest. Suurepärane jook, oligomineraalne, mis on moodustatud lubjakivist ja vulkaanilisest tuhist. Gragnano on tuntud valge kuld kui ja 1400ndate aastatest pärinevad dokumentid kinnitavad tema makkaronaari kutsumust. 

Riik on ehitatud, et saada avalikuks kuivatamiseks. Tänavad, mis avanevad merele ja järk-järgult kitsenevad, et luua tugevamaid õhuvooge. Teed, mis olid täis pastifabrikaid ja puidust tugesid, kust kukkusid alla spagetid ja fusilli või puidust kandikud rigatonide ja lumaconi jaoks. Isegi täna, kui vaatame hoonete portaalidesse, leiame igast sissepääsust Varmicellari vääringute vanasümboli. Gragnano on ajalugu ja headuse aare. Valmis avama uut pasta muuseumi nagu see väärib.

Vesiveskid, mis töötasid nisu kallal, on endiselt olemas ja mõned kaunid restaureeritud vesiveskid annavad meile aimu, milline oli iidne vesiveskivool. Selle imelise reisi tegime koos Vincenzo Petrone: läbi tema ajaloo hinge puudutasime käega semolat ja jõime allika vett, mis on muutnud selle territooriumi maailma ikooniks toitumises. Vincenzo on hinnatud pastificio Gragnano in Corsa omanik, mille peakorter asub iidse Vermicellari palees. 

Ko together with his son Ciro Dario and his family is continuing the ancient pasta tradition. Small workshops, one for long pasta and one for short pasta, are located in different places as has always been done in this country where everyone is involved in production. The special shapes are still cut by hand and, indeed, if we look at them, there is not one that is the same as the other. The Lumaconi, ‘O Siscariello, the Scialatielli, the Candele, the Mafalde, the double long spaghetti which still bear the mark of the curve taken from the stick they are hung on. 

Vincenzo Petrone, besides being a modern vermicellaro, is also a great running enthusiast and has participated in all the most important marathons in the world: New York, Boston, Stockholm, Rome, Valencia, etc. Pasta and running have become his passions that he wanted to immortalize in his brand. 

His pasta has been rated by the best experts as one of the top five in Gragnano for taste, identity, and use in high Italian cuisine. "I am very happy to be part of the Spaghetti & Mandolino project - says Vincenzo Petrone - and I will ensure a product of the highest quality for everyone. Also because with the name this project carries, you can't go wrong with pasta!" 

Finally, from today you can start to book the legendary pasta from Gragnano in Corsa made with water directly channeled from the Monti Lattari and from selections of the highest quality Apulian grains. We at Spaghetti & mandolino are exceedingly happy to have such a prestigious brand with us that will help us to promote food culture among your tables in Italy and around the world. 

Bernardo Pasquali
 

S&M