1.1 LB

A traditional pasta shape from the Campania region in southern Italy, spaghetti - "strings" - was made popular in this country by the waves of Neapolitan immigrants. But Sapori di Napoli spaghetti is better than any of your childhood spaghetti memories! Traditional production methods ensure superior texture and flavor, and this spaghetti is a touch thinner than "industrial" spaghetti and holds its sauces amazingly well.

Serving Suggestions
Sapori di Napoli spaghetto is wonderful with a thick, rich ragú that has been simmering on the stove for hours, or with a quickly cooked salsa all'insalata.

About the Producer: Sapori di Napoli
In Italy's Campania region, pasta is considered art, ritual, culture, and history - especially in Naples and the towns and villages that surround it. The craftsmen at the Pastificio Artigianale Romita - located in the village of Borgo Reale di S. Leucio about 15 miles due north of Naples - produce their pasta Sapori di Napoli with the love and devotion of connoisseurs.

The skill and experience of the Master Pasta Makers are paramount; they employ traditional production methods now abandoned by industrial pasta makers. Starting with just the purest water and semolina from hand-selected durum wheat - whose low ash and high gluten content create superior texture and flavor - they work the dough by hand before extruding it through bronze dies in the traditional manner. The pasta is then dried slowly under controlled low-temperature conditions from 24 to 92 hours depending on the shape. This slow drying leads to uniform absorption of water during cooking and a perfect "al dente" on your plate.