Vermicelli

Long pasta shape, similar to spaghetti with a thicker diameter and very ancient origins. Thanks to their versatility, they are suitable for a wide variety of combinations and also go well with quick and traditional condiments such as a classic tomato-basil sauce or a timeless garlic-oil-chili sauce. Pasta cooking tip: In the cold season, you can break them up and add them to steaming legume soups

 

Our pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina and local spring water. Contains a minimum of 14% protein, firm to cooking and highly digestible