GRAGNANO ARTISANAL BRONZE-DIE PASTA

The hilltop town of Gragnano has a noteworthy legacy of its own: it’s the birthplace of dried pasta. And thanks to its strategic position in the Gulf of Naples, Gragnano is at the epicenter of its production. The water here is less calcareous (this is also the reason why coffee tastes so much better in Naples – have you ever try it?), and because of the slightly damp climate, pasta can dry slowly. Due to the slow drying process, proteins and nutrients are safeguarded which retains the texture and flavor. The drum wheat flour also has a major influence over the pasta which affects the protein content and it’s of the highest quality wheat. Most pastas contain about 11.5% protein while Pasta di Gragnano has between 13% and 14%.

The 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 al dente 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 flavours of the wheat.

We will offer a wide range of short pasta, long pasta and flavored pasta, plus our exclusive ‘O Scialatiello format: a format that isn’t long, yet isn’t short either. It’s just a Scialatiello!

Scialatielli are arguably the most iconic pasta shape of the Amalfi coast, where they got invented by the famous chef Enrico Cosentino back in 1978. Their name derives from two Neapolitan slang words: “Scialare” (means to enjoy) and “tiella” (the pan). A shape that Battisti intends to launch in Australia in its classical version as well as in many unique flavored versions.