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Gigli. Organic pasta made with 100% Italian durum wheat in the gigli format, from the artisanal LaGranum line: bronze-die extruded and slowly dried at low temperature, with a rough, porous surface that holds the sauce. A work of art made with selected durum wheat with a high protein content of 13% and through our pasta-making expertise: this is how our traditional “LaGranum” Gigli come to life. We make pasta at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, preserving all the organoleptic properties and aromas of our prized Italian grains. The semolina is mixed with mountain water and rough-die extruded; drying takes place at low temperature and statically for 12–36 hours, depending on the format. The result is rough, porous pasta, as demanded by Italian tradition, capable of ensuring excellent cooking performance. Do not miss this pasta, which wraps around your sauces and offers a pleasant, tasty aftertaste. Enjoy a fine-dining product that will make your tasting experience unique and satisfy even the most demanding palates. Allergens: cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Milling country: Italy Cooking time: 9–11 min In the kitchen: ideal with vegetable sauces, ragù or cream, perfectly held by the shape.
Price including VAT
Gigli. Organic pasta made with 100% Italian durum wheat in the gigli format, from the artisanal LaGranum line: bronze-die extruded and slowly dried at low temperature, with a rough, porous surface that holds the sauce. A work of art made with selected durum wheat with a high protein content of 13% and through our pasta-making expertise: this is how our traditional “LaGranum” Gigli come to life. We make pasta at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, preserving all the organoleptic properties and aromas of our prized Italian grains. The semolina is mixed with mountain water and rough-die extruded; drying takes place at low temperature and statically for 12–36 hours, depending on the format. The result is rough, porous pasta, as demanded by Italian tradition, capable of ensuring excellent cooking performance. Do not miss this pasta, which wraps around your sauces and offers a pleasant, tasty aftertaste. Enjoy a fine-dining product that will make your tasting experience unique and satisfy even the most demanding palates. Allergens: cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Milling country: Italy Cooking time: 9–11 min In the kitchen: ideal with vegetable sauces, ragù or cream, perfectly held by the shape.
| Energy (kcal) | 349 |
| Carbohydrates (g) | 70 |
| of which sugars (g) | 3 |
| Fat (g) | 1.4 |
| of which saturates (g) | 0.5 |
| Protein (g) | 13 |
| Fibre (g) | 3 |
