{"product_id":"spaghetti-di-gragnano-i-g-p","title":"Spaghetti di Gragnano I.G.P.","description":"\u003cp\u003eDried Pasta from the city of Gragnano, the city that Italians agree is home to the best dried pasta. Made by Pastficio dei Campi in Gragnano, a small hilltop village near the Amalfi Coast, south of Naples.  The wheat is grown on fields that are rotated, they grow wheat one year, then 2 years of nitrogen fixing crops and then the field is allowed to lay fallow for a year, true regenerative farming. \u003c\/p\u003e\n\u003cp\u003eWith a passion for pasta and a lifetime of expertise, it was only a matter of time before Mr. Di Martino set off on a mission to create\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.pastificiodeicampi.it\/index.php?ln=en\" rel=\"nofollow noopener noreferrer\" data-ga-track=\"ExternalLink:https:\/\/www.pastificiodeicampi.it\/index.php?ln=en\" aria-label=\"the best pasta ever\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003ethe best pasta \u003c\/span\u003e\u003cem data-ga-track=\"ExternalLink:https:\/\/www.pastificiodeicampi.it\/index.php?ln=en\"\u003eever\u003c\/em\u003e\u003c\/a\u003e. So when Pastificio Di Martino, his family’s third-generation factory, was nearing its centennial anniversary, he decided to take a leap and make a good product even better.\u003c\/p\u003e\n\u003cp\u003e“With a family business, you need to find a way to innovate while staying loyal to the older generation that created and developed the company,” Di Martino explains. “I wanted to honor the past and still experiment with the product in the most traditional way. And because I understood the importance of raw materials, I wanted to improve the quality.”\u003c\/p\u003e\n\u003cp\u003eFrom Forbes Magazine \"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe European Union has recognized Pasta di Gragnano to be a PGI product (“Protected Geographical Indication\"), meaning it meets rigorous criteria to earn its label. First, the pasta dough must be extruded through a bronze die which gives the pasta a rough texture that helps the sauce cling to each noodle. Second, Pasta di Gragnano must use high-protein Durum wheat which helps keep the pasta \u003c\/span\u003e\u003cem\u003eal dente\u003c\/em\u003e\u003cspan\u003e while it cooks. Third, the dough must be made with water from Gragnano which is very light in calcium and other minerals, so it doesn’t change the structure of the semolina. And lastly, the pasta must be dried at a low-temperature to maintain the quality and flavors of the wheat.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe boxes they come in have photos of the farmers who grow the wheat.\u003c\/p\u003e","brand":"My Global Tabel","offers":[{"title":"Default Title","offer_id":45027968286928,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0569\/2964\/8848\/files\/CC-spaghetti-di-gragnano.jpg?v=1781277441","url":"https:\/\/capellacheese.com\/products\/spaghetti-di-gragnano-i-g-p","provider":"Capella Cheese","version":"1.0","type":"link"}