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Gramigna Dispensa di Amerigo

$6.75
Price Size Sale Qty
$6.75 500 gr
Quantity Discount Pricing
1-2 0%
3-4 10%
5+ 15%

Description

Gramigna Dispensa di Amerigo

Typical pasta of Bolognese cuisine, the Gramigna Dispensa di Amerigo reminds us of a short and twisted bucatino. The Dispensa di Amerigo follows its production in its entirety, starting from the cultivation of the raw material, to guarantee its high-quality standard.

The semi-wholemeal processing from the semolina makes the pasta more digestible, while the bronze drawing gives the ideal body and roughness to absorb the seasoning. Gramigna Dispensa di Amerigo is recommended with sausage sauce or with traditional Bolognese sauce.

Gramigna Dispensa di Amerigo is a pasta shaped similar to a slightly twisted short bucatino. It was born as egg pasta but has spread more like a dry pasta due to its speed and practicality in use. Typical gastronomy has become known as much as the tagliatelle with ragù, but the sauce par excellence to match it is certainly that of sausage made both in "white" version and with the addition of tomato pasta.

The "La Dispensa di Amerigo" pasta is made in Emilia Romagna, where all phases of the production cycle are monitored and processed, from wheat growth to product shipment. Scrupulous checks are carried out to ensure compliance with high quality standards. Semi-integral semolina processing does not stress the grain by cleaning to the last fiber but leaving a higher layer than the traditional semolina, enhancing its quality and digestibility.

 

Features

Following the workmanship, the bronze drawing gives the pasta an unmistakable color, a solid and rough texture ideal for absorbing the condiments. Laying on looms, pasta is slowly dried for 14 hours, for short pasta, at 20 hours for long pasta.

Gramigna Dispensa di Amerigo is produced with semi-wholemeal durum wheat semolina flour. All stages, from sowing to packaging, take place in the company. The result is a pasta with an unmistakable aroma, with a unique flavor and high nutritional value. A complete cycle, virtuous and 100% Emiliano Romagnolo ". For who?  For all lovers of good homemade pasta.

 

Ingredients:

Durum wheat semolina, water

These natural ingredients, respect for seasonality and local raw materials are the philosophy of the company La pantry of Amerigo which, since 1996 has been producing preserves in a jar without adding synthetic flavors or chemical additives. The factory is located in Monteveglio, in the province of Bologna.

The raw materials of Gramigna Dispensa di Amerigo are a reference for absolute quality. Working directly with small producers strengthens the local economy, respects the environment by protecting biodiversity and keeping traditions alive.

To best enjoy Gramigna Dispensa di Amerigo, cook in plenty of salted water for the time indicated on the package. If you plan to mix the pasta with a sauce over low heat, leave it al dente to avoid cooking.

It has a safe and solid packaging to guarantee the ideal preservation of the products throughout the year, professional box to guarantee the integrity of the packages until delivery to your home

 

Sample Recipe

Gramigna Dispensa di Amerigo with sausage (Emilian recipe)

The real recipe of gramigna with sausage involves seasoning the pasta simply with fresh sausage ragù, a type of ragù that differs from the classic Bolognese ragù in being composed only of minced sausage, without other types of meat, and tomato puree, this last in small quantities, just like in the meat sauce, so that Gramigna Dispensa di Amerigo does not "float" in the sauce but remains fairly dry.

In addition to the classic recipe, there are also many variants of Gramigna Dispensa di Amerigo with sausage, including the one that precedes the addition of cream (incomprehensible for an Emilian purist ...), mushrooms, or peas and many are also the white versions, without tomato.

In the traditional Emilian recipe, milk is often added, in minimal doses, 2 or 3 spoons, but it can be omitted. The purpose of the milk is to sweeten the acidulous taste of the tomato a little and to make the meat sauce clearer.

In this recipe, there is no oil, or other types of added fat, because the sausage fat is more than enough to brown the onion and give the dish the right flavor. The classic recipes do not include chili but if you like it is recommended.

 

Last optional touch: aromatic herbs, especially rosemary and sage that go perfectly with the sausage.

Preparation time: 10 min

Cooking time: 30 min

Total time: 40 min

 

Ingredients for 4 people

  • 360 g of Gramigna Dispensa di Amerigo

  • 250 g of fresh sausage

  • 1 onion (white or golden)

  • 200 g of tomato sauce

  • 1/2 glass of white wine to blend

  • 20 g of grated Parmesan cheese (optional)

  • a teaspoon of chopped rosemary and sage

  • Salt and Pepper To Taste

 

Preparation

Chop the onion, remove the sausage casing and chop it with your fingers, brown it in an 18-22 cm non-stick saucepan until it takes on color and has not released a little fat, stirring often with a wooden spoon. Add the onion and brown it for a few minutes, stirring often, then blend with the white wine. Add the tomato puree, bring to a boil and simmer with a lid for about 15-20 minutes. In the meantime, cook the pasta in salted water. Arrange the salt and pepper ragout, add the aromatic herbs and season the freshly drained Gramigna Dispensa di Amerigo, out of the heat. Serve on plates with a sprinkling of grated Parmesan, if you like.

 

Gramigna Pasta is a shaped like a slightly twisted bucket. Originally from the Bolognese cuisine, there are no historical notes on its origins. It is born as an egg paste but has spread more like dry pasta for speed and ease in use. Typical gastronomy has become known as much as the tagliatelle with ragù, but the sauce par excellence to match it is certainly that of sausage made both in "white" version and with the addition of tomato paste.

The "La Dispensa di Amerigo" pasta is made in Emilia Romagna, where all phases of the production cycle are monitored and processed, from wheat growth to product shipment. Scrupulous checks are carried out to ensure compliance with high-quality standards. Semi-integral semolina processing does not stress the grain by cleaning to the last fiber but leaving a higher layer than the traditional semolina, enhancing its quality and digestibility.

Following the workmanship, the bronze drawing gives the pasta an unmistakable color, a solid and rough texture ideal for absorbing the condiments. Laying on looms, pasta is slowly dried for 14 hours, for short pasta, at 20 hours for long pasta.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, water

Packaging: Paper Box

Region: Emilia Romagna

Product of Italy

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Gramigna Dispensa di Amerigo