Farfalle Gragnano IGP Di Martino at a glance
Farfalle Gragnano IGP by Pastificio Di Martino are bow-tie durum wheat pasta certified Pasta di Gragnano PGI, in 500 g bags (carton of 12). Bronze-drawn for a rough, sauce-gripping surface and slow-dried at low temperature, they cook al dente in about 10 minutes. Made with only durum wheat semolina and water in Gragnano, near Naples, they are vegan-friendly and GMO-free, with about 354 kcal per 100 g.
What is Pasta di Gragnano IGP?
Pasta di Gragnano is a Protected Geographical Indication (PGI), recognised since 2013 and reserved for dried durum wheat pasta produced entirely in Gragnano, in the province of Naples. The designation requires bronze drawing and slow drying at controlled low temperatures, which give Gragnano pasta its rough surface, amber colour and superior cooking resistance.
Di Martino, Gragnano pasta since 1912
Pastificio Di Martino has produced pasta in Gragnano since 1912 and today operates as a Societa Benefit. It works durum wheat semolina with bronze dies and long, gentle drying that preserve the wheat aroma and gluten structure, for a pasta that stays firm and separate on the plate.
Farfalle: shape and use
Farfalle, the bow-tie or butterfly shape, have thin pinched centres and ruffled wings, so they cook to two textures at once: a firmer knot and tender edges. The wide surface holds light, creamy and oil-based sauces well, and the playful shape makes them a favourite for cold pasta salads and buffets as much as for hot dishes.
Cooking
Cook the farfalle in plenty of salted water, about 1 litre and 10 g of salt per 100 g, for around 10 minutes for a firm al dente; check a minute early for service. The Gragnano method gives good cooking tolerance, so they hold their shape for batch cooking and cold salads.
Professional uses and pairings
Farfalle shine with cream and pea, smoked salmon, pesto, light tomato and vegetable sauces, and are a classic base for cold pasta salads with mozzarella, tomatoes and basil. Allow about 80 to 100 g per portion as a main course. Vegan-friendly and GMO-free, they suit a wide range of menus.
Storage, who it is for and LAPA delivery
Store in a cool, dry place away from light and humidity; as a dried pasta it keeps for many months unopened. Farfalle Gragnano IGP suit trattorie, restaurants and caterers that want a certified, premium Italian pasta. LAPA delivers across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.
