Gragnano spaghetti, an undisputed icon of Italian cuisine, are a typical Campanian pasta shape, re-proposed by Il Mulino di Gragnano in its classic durum wheat semolina version. They are long and thin strips, thread-like, characterized by their round section that allows distinguishing spaghetti from other similar shapes, such as linguine. The origins of Gragnano spaghetti are uncertain; they were mentioned by Ippolito Cavalcanti in his treatise on Italian cuisine "Cucina Teorico Pratica" from 1848, describing a recipe that had established itself among the people, namely "spaghetti with tomato". Gragnano spaghetti then became a true distinctive sign of Campanian popular cuisine. The spaghetti, eaten in the streets of Naples scrupulously with the hands, thus became part of the collective imagination of Italian cuisine abroad, up to the present day, together with all Gragnano pasta to be a recognized PDO.
Gragnano spaghetti, an undisputed icon of Italian cuisine, are a typical Campanian pasta shape, re-proposed by Il Mulino di Gragnano in its classic durum wheat semolina version. They are long and thin strips, thread-like, characterized by their round section that allows distinguishing spaghetti from other similar shapes, such as linguine. The origins of Gragnano spaghetti are uncertain; they were mentioned by Ippolito Cavalcanti in his treatise on Italian cuisine "Cucina Teorico Pratica" from 1848, describing a recipe that had established itself among the people, namely "spaghetti with tomato". Gragnano spaghetti then became a true distinctive sign of Campanian popular cuisine. The spaghetti, eaten in the streets of Naples scrupulously with the hands, thus became part of the collective imagination of Italian cuisine abroad, up to the present day, together with all Gragnano pasta to be a recognized PDO.
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