In the heart of Campania, in Castello di Cisterna, in the province of Naples, fifty varieties of exceptional artisan pasta are produced every day. Ziti, candele, cavatelli, taccozzi and also classic shapes such as spaghetti, penne and sedani, all of which are bronze dyed and strictly to be accompanied by a slowly cooked sauce, the type with an aroma that fills the streets on a Sunday and wafts through the landings of Campanian houses. They are made by Le Gemme del Vesuvio, a company created out of the Fornaro family’s success story, which began with precision mechanics and aeronautics and, by cleverly translating their acquired skills and their will to innovate, moved on to pasta, the very essence of Naples. We asked Arcangelo Fornaro, third generation businessman, what the companies strengths are, what is the key product and what are the prospects for foreign markets.
The added value is family tradition, without doubt. The members of the company have always been entrepreneurs with a desire to innovate and diversify products. That is how they went from precision mechanics and aeronautics to pasta, by retaining working methods and know-how. To give an example, they created the machines we use for bronze dyeing.
Linguine is a Ligurian specialty, they're long shaped but wider than spaghetti. Linguine is best paired with fresh tomato-based sauces with vegetables and herbs, or with quick hot sauces made with extra virgin olive oil, garlic, red hot peppers and anchovies. Other perfect matches are fish-based sauces with shell fish and seafood
Recipe: Linguine with fresh tuna and tomato pieces
Ingredients for 4 people:
- 400 g Linguine Pastificio Grania
- 300 g fresh tuna
- 300 g tomato pieces "Masseria Dauna"
- Organic Extra Virgin Olive Oil "BioColombini"
- Salt from Trapani
Cut the fresh tuna into pieces and simmer together with the tomato pieces in a pan with a little olive oil for about 10 minutes. Add the fresh basil and salt.
Cook the linguine for 8 minutes until al dente. Put 1/2 cup cooking water aside.
Drain the spaghetti and add to the pan. Simmer for 2 minutes and if necessary add some of the cooking water.
Recommended Wine: L'Angolo Perduto
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