9 - Fresine di Gragnano

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CuriosityThis is a typical Gragnano pasta shape. In the past this pasta was produced with unrefined durum wheat, which is why they were always very fibrous. The sensation they caused on the tongue was a roughness similar to small hairs, and sometimes this pasta is called pellussielli (pelo = hair). In Naples this pasta is called "Electric Shock", thanks to this same sensation felt on the tongue.