Vermicelli di Gragnano


Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the “Libro de arte coquinaria” (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).


pack 500 gr


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Additional information

Weight0,5 kg
Dimensioni astuccio

275 x 55 x 55


in acqua bollente (1 L per 100 g

Tempo di cottura

al dente: 10 min