Gluten free pasta Caserecce are a typical pasta of Puglia. The name, meaning home-style, refers to two-inch-long thin twists.
The Di Gragnano range is a world leading pasta range from Naples. To be called Pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air, helping to create this delicious pasta range.
Corn Flour, Rice Flour, Water