Gragnano pasta with Daunia ricotta sauce

The tradition of Gragnano pasta lies in the water. Clear waters emerge from the calcareous aquifers of that territory with ideal hardness for mixing with durum wheat. A centuries-old tradition that dates back to the mists of time and that still remains one of the most sought after in Italian and international haute cuisine. We present the Maccheroncelli of the Cesarano family, who with Tonino began the art of pasta making in 1970.

An artisanal reality that faithfully interprets the ancient recipe for durum wheat processing. To the Maccheroncelli we add a very special ragù produced in the beautiful lands of Puglia by the Orolatino company, a prized artisanal production of typical fruits and vegetables in Torremaggiore, at the foot of the Gargano. Here we find one of Puglia's excellences: ricotta.

A particular ricotta that comes from Daunia, the northernmost portion of the region bordering Molise and the province of Benevento. A delicate and creamy ragout, tasty and fragrant with milk and spices. At the end of preparing the raw pasta, it is recommended to add a drizzle of Veneto Valpolicella DOP Cà del Doge Extra Virgin Olive Oil, which will increase the pleasantness of the aromas of fresh olive and tomato leaves and will improve the flavor of the dish. If you like to cover with grated Parmigiano Reggiano DOP, we recommend the 24-month monolatte selected by Valentino Ramelli.