Di Martino spaghetti No.3 1.95mm 500g Di Martino

Product Information

Pastificio Di Martino is based in the city of Gragnano, just south of Mount Vesuvius, renowned for its pasta-making history. Gragnano pasta holds a PGI status (protected geographical indication – IGP in Italian).

Consumer’s wide choice ranges from whole wheat, to organic, to regional and original products, up to the vintage hand-wrapped line, for a total amount of over 120 pasta shapes. Nowadays the Di Martino Company produces 8 million portions of pasta every day and exports its Italian quality and tradition over more than 36 Countries. Wines and spirits are sold by KSSWINE LLC, d/b/aParcelleWines, License #1302013, 509-511 W38TH ST, NY, NY 10018. Tel: (212) 258-0722. Mon-Sat 11am-7pm Fresh pasta, a simple blend of wheat flour and water bound together by eggs, is more common in the regions of Piedmont, Lombardy and Veneto, where the dough is pressed through rollers to form tagliatelle or tortellini. Dry pasta, meanwhile, only requires two ingredients: water and durum wheat semolina, which is extruded through traditional bronze dies that provide a coarse texture to the final product, giving the pasta the capacity to soak up more sauce.

Beschreibung

As a sea breeze blew in from the Gulf of Naples, small, gold-coloured dust-devils slowly sprouted along the factory rooftop, spiralling their way east toward Mount Vesuvius with the precision of ballerinas pirouetting across a stage floor.

Pastificio Di Martino uses 100% durum wheat semolina, mixed with pure spring water from the Forma river to create the pasta. Each shape is bronze die cut, and dried slowly to retain the starch and protein content – giving it a distinctive pale colour, great firmness and rough texture. Darüberhinaus ist Pastficio G. Di Martino Pasta-Partner von Slow Food Italia sowie dem renommierten James Beard House in New York. The Italian town of Gragnano, just south of Pompeii, is known far and wide for its high quality pasta. Its rich tradition of artisan pasta-making set a young boy named Giuseppe Di Martino on a lifelong path when he was just 10 years old. The child studied the trade while working at a local pasta factory, taught by a man who had no sons to pass his business to. In 1912, the man left his factory to Giuseppe, and Pastificio Di Martino was born. Di Martino IGP Gragnano orecchiette are small, ear-shaped pasta shapes, traditional in Puglia. Traditionally, these shapes are rolled by hand, however here a special machine called the baresina is used to replicate the delicate shape. Serve with sweet tomato sauces, ricotta or friarielli broccoli .More than 100 years of experience in the production of Gragnano Pasta make the di Martino family the reference point in the world market of Protected Geographical Indication (P.G.I.) high quality pasta. ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS. The municipality allowed pasta factories to occupy the space out front with the spasa (pasta on the reeds), and, playing their part, pasta factories guaranteed the street’s cleanliness, since they didn’t want their pasta to be contaminated by dust,” Di Massa explained. “The way Gragnano pasta was dried was a real art, improved over centuries and passed down as a family secret generation after generation. Since no preservatives or antibacterials existed at that time, the conservation [of pasta] depended upon slow drying.” Di Martino pasta is made by the successful encounter of selected 100% Italian durum wheat semolina with the purest local spring water. The bronze die extrusion and the slow drying process at low temperatures help making it fall under PGI Gragnano Pasta. The result is a rough and tasty product, able to perfectly hold sauces and return the intense aroma of wheat.