Pasta di Gragnano IGP is made with 100% Italian durum wheat semolina and water from the Lattari Mountains, following tradition. Cooking advice: Cook in plenty of water (7 liters per 1 kg of pasta) for 12-13 minutes. Environmental respect: Recyclable packaging with Aticelca® 501 certified paper.
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Pasta di Gragnano IGP is made with 100% Italian durum wheat semolina and water from the Lattari Mountains, following tradition. Cooking advice: Cook in plenty of water (7 liters per 1 kg of pasta) for 12-13 minutes. Environmental respect: Recyclable packaging with Aticelca® 501 certified paper.
| Energy (kcal) | 359 |
| Carbohydrates (g) | 73 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 1.4 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 13 |
| Fiber (g) | 2.1 |
