"Pasta di Gragnano IGP" is made with 100% Italian durum wheat semolina and water from the Lattari mountains according to tradition. "Pasta di Gragnano IGP" certified by a Control Body authorized by Mipaaf. Produced in Italy. Country of wheat cultivation: Italy. Country of milling: Italy. Cooking advice: Cook in plenty of water (7 liters per 1 kg of pasta) for 10 minutes. Cooking instructions: Put the pasta in boiling salted water. Environmental respect: Recyclable packaging with Aticelca® 501 certified paper.
| Energy (kcal) | 359 |
| Carbohydrates (g) | 73 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 1.4 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 13 |
| Fiber (g) | 2.1 |
"Pasta di Gragnano IGP" is made with 100% Italian durum wheat semolina and water from the Lattari mountains according to tradition. "Pasta di Gragnano IGP" certified by a Control Body authorized by Mipaaf. Produced in Italy. Country of wheat cultivation: Italy. Country of milling: Italy. Cooking advice: Cook in plenty of water (7 liters per 1 kg of pasta) for 10 minutes. Cooking instructions: Put the pasta in boiling salted water. Environmental respect: Recyclable packaging with Aticelca® 501 certified paper.
Price VAT included
