Fresine di Gragnano

A typical Gragnano pasta shape Fresine were once produced using coarsely-ground semolina, which made them extremely fibrous. On the tongue, the feeling was harsh and almost bristly; they are also called pellussielli. Meanwhile, in Naples they are known as  “Le Correnti”, also for the feeling produced on the tongue (in this case like an electric current).

Shapes

pack 500 gr