$15,50/ piece

Pasta di Gragnano IGP can only be produced within the municipality of Gragnano, an area of 15 square kilometers. Gragnano is a unique place thanks to its unique microclimate created by its location between the sea and the Lattari Mountains of the Sorrento Peninsula. Pasta di Gragnano IGP is made using pure spring water and 100% durum wheat semolina, the materials used in pasta production since ancient times. There is evidence that its production dates back to Roman times, but pasta factories in the town were established in the 16th century. In 1845, the Bourbon King II. With Ferdinand's mandate, more than 100 pasta factories officially approved Gragnano, which employs 75% of the population, as a "Pasta City". Pasta di Gragnano IGP has several forms. When cooked, the consistency of the pasta is firm, elastic, homogeneous and always al dente. Linguine pasta is one of the most well-known and popular long-dried pasta types after Spaghetti. It first appeared in the 1700s. It is said to be a typical festive meal of Ligurian families in its time. It is still a popular dish in Liguria today. Italian pasta is made from durum wheat semolina and water. It belongs to the same pasta family as bavette and trenette, which originate from Genova in Liguria, where the most popular sauces for this type of pasta are pesto or seafood. Linguine (meaning small tongues) is slightly rectangular in shape. It is somewhat flattened spaghetti.
When your order is handed to the carrier, you receive an “Your order has been shipped” email and an SMS from the carrier. You can see your order status and tracking number under Account > My Orders, and follow your shipment on the carrier’s website with the tracking number.
The return steps are as follows.
Once the return reaches the seller and is approved, the amount is refunded to your credit card, debit card or via bank transfer, depending on your payment method.
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