Fresine di Gragnano

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).


pack 500 gr


Availability: In stock Categories: ,

Additional information

Weight 0.5 kg
Dimensioni astuccio

275 x 55 x 55


in acqua bollente (1 L per 100 g).

Tempo di cottura

al dente: 11 min.

You've just added this product to the cart: