{"product_id":"mafaldine-pasta-di-gragnano-igp-pastificio-dei-campi-500g","title":"Mafaldine Pasta di Gragnano PGI Pastificio dei Campi 500g","description":"\u003cul\u003e\u003c\/ul\u003e  \u003cul\u003e  \u003cli\u003e\u003cem\u003eMade with 100% Italian wheat\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eBronze drawn for a perfect consistency\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eDried at low temperature for a rich flavor\u003c\/em\u003e\u003c\/li\u003e  \u003cli\u003e\u003cem\u003eCooking time 10 minutes\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/li\u003e  \u003c\/ul\u003e  \u003cp\u003e\u003cem\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" height=\"321\" width=\"318\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/Mafaldine_01.png?v=1730305210\" alt=\"\"\u003e\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003eMafaldine owe their name to Queen Mafalda of Savoy, earning them the nickname “little queens.” This unique and refined pasta reflects the elegance of nobility, combining tradition and quality in production in Gragnano, the “city of pasta.”\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eUnique Features\u003c\/strong\u003e Mafaldine are distinguished by their distinctive shape with wavy edges, designed to better hold full-bodied sauces. This characteristic makes them perfect for rich sauces, whether meat or cheese-based, where the pasta blends with the sauce, enhancing its flavors.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eTraditional Processing and 100% Italian Wheat\u003c\/strong\u003e Made with Italian wheat and bronze-drawn, Pastificio dei Campi's Mafaldine di Gragnano PGI pasta follows traditional artisanal methods. Drying occurs slowly, at low temperatures, and in static cells to preserve the pasta's aroma and texture, ensuring perfect cooking.\u003c\/p\u003e  \u003cp data-sourcepos=\"41:1-41:25\"\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e:  500 grams.\u003c\/p\u003e  \u003ch3 data-sourcepos=\"41:1-41:25\"\u003eMore info\u003c\/h3\u003e  \u003cp data-sourcepos=\"41:1-41:25\"\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e\u003cspan\u003e:  500 grams\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSPECIFIC NOTES\u003c\/b\u003e:  Durum wheat semolina pasta.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eORIGIN: \u003c\/b\u003eCampania.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eINGREDIENTS: \u003c\/b\u003eDurum wheat semolina, water.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eADDITIVES AND PRESERVATIVES:\u003c\/b\u003e Nobody.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSTORAGE METHOD\u003c\/b\u003e:  Cool, dry place.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePRODUCER\u003c\/b\u003e: Pastificio dei Campi SPA - Gragnano NA.\u003c\/p\u003e  \u003cp\u003eNutritional values ​​per 100g: Energy 354 kcal – 1502 kJ Fat 1.3 g Saturated fatty acids 0.3 g Carbohydrates 70.0 g of which sugars 3.3 g Protein 14.0 g Fiber 3.3 g Salt \u0026lt;0.01 g.\u003c\/p\u003e  \u003ch3\u003eTradition of Gragnano\u003c\/h3\u003e  \u003cp\u003eIn 2004, Giuseppe Di Martino, a third-generation pasta maker in Gragnano, realized that the traceability of the raw materials used to produce Italian pasta was sketchy, interrupted at a certain point in the supply chain, preventing either the end consumer or, often, the pasta maker from knowing where his main ingredient—durum wheat semolina—came from. He then realized that raw material traceability was a fundamental value for a food product, and began the project that would ultimately lead to the founding of Pastificio dei Campi. He first chose a production area historically suited to growing durum wheat: Puglia, specifically the Tavoliere and Daunia sub-Apennine areas. There, he attempted to engage local farmers, asking them to produce a grain. The intentions were clear, but the farmers' skepticism was immediately palpable: it was extremely difficult to guarantee a harvest with those high levels of quality without the use of chemicals, especially if one wanted to maintain a high yield. The solution was simple: give up high yields, implement a crop rotation to avoid soil depletion due to monoculture, and pay farmers every year, even when no wheat harvest was expected. Thus, by returning to the ancient technique of three-year crop rotation, a huge leap was made toward the revolutionary concept of 100% traceability throughout the entire supply chain.\u003c\/p\u003e","brand":"Pastificio dei Campi","offers":[{"title":"Default Title","offer_id":50716589293899,"sku":"PAS00451","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/files\/MafaldinePastadiGragnanoIGPPastificiodeiCampi500g.png?v=1730305580","url":"https:\/\/cosedelposto.com\/en\/products\/mafaldine-pasta-di-gragnano-igp-pastificio-dei-campi-500g-en","provider":"Cose del Posto","version":"1.0","type":"link"}