The spaghetti from Gragnano, an undisputed icon of Italian cuisine, are a typical Campanian pasta shape, reintroduced by Il Mulino di Gragnano in its classic version made of durum wheat semolina. They are long and thin strips, thread-like, characterized by the round section that distinguishes spaghetti from other similar shapes, such as linguine. The origins of spaghetti from Gragnano are uncertain; they were mentioned by Ippolito Cavalcanti in his treatise on Italian cuisine "Cucina Teorico Pratica" in 1848, describing a recipe that had become popular among the people, namely "spaghetti with pommodoro". The spaghetti from Gragnano then became a true distinguishing feature of Campanian popular cuisine. The spaghetti, eaten meticulously with hands in the streets of Naples, thus became part of the collective imagination of Italian cuisine abroad, up to the present day, along with all Gragnano pasta being a recognized DOP.
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The spaghetti from Gragnano, an undisputed icon of Italian cuisine, are a typical Campanian pasta shape, reintroduced by Il Mulino di Gragnano in its classic version made of durum wheat semolina. They are long and thin strips, thread-like, characterized by the round section that distinguishes spaghetti from other similar shapes, such as linguine. The origins of spaghetti from Gragnano are uncertain; they were mentioned by Ippolito Cavalcanti in his treatise on Italian cuisine "Cucina Teorico Pratica" in 1848, describing a recipe that had become popular among the people, namely "spaghetti with pommodoro". The spaghetti from Gragnano then became a true distinguishing feature of Campanian popular cuisine. The spaghetti, eaten meticulously with hands in the streets of Naples, thus became part of the collective imagination of Italian cuisine abroad, up to the present day, along with all Gragnano pasta being a recognized DOP.
