GARGANELLI - EGG PASTA

Durum wheat semolina, free-range eggs (20%) and water. The pasta is cut with bronze dies, as in the past, which makes it rougher and facilitates sauce absorption. Drying is slow and at a low temperature according to the traditional method. A fragrant, consistent, and overcooking-resistant pasta.

Strongly linked to their region of origin, Calabria, the Pirro brothers select typical products from their land, such as Calabrian chilli, onion, black truffle or porcini mushrooms from Sila (the mountain plateau known for having the purest air in Europe), combining tradition with a contemporary perspective.