Calamarata Liscia is a thick form of pasta cut into rings, similar to sliced calamari. This unusual cut is typical of the area around Naples, in the region of Campania. The Di Gragnano pasta is made mixing durum wheat with water from Monti Lattari. The dough is forced through rough bronze forms and dried at low temperatures in the mountain air, helping to create this delicious pasta range.
I.G.P. is a trademark of the European Union that stands for Protected Geographical Indication. This trademark helps guarantee the product's quality.
Ingredients
Durum wheat semolina by extraction, Gragnano's Water.
Nutrition
Typical Values per 100 g
Energy 1486 kJ/350 kcal
Fat 1 g
of which saturates 0,3 g
Carbohydrate 73 g
of which sugars 2,5 g
Fibre 1 g
Protein 13 g
Salt 0,005 g
