Gramigna Casareccia Cocco
Gramigna Casareccia – back label
Pasta

Gramigna Casareccia

3,40 €

The Gramigna Casareccia is presented with the warm matte golden wheat, unmistakable signature of the bronze drawing and craftsmanship. The format is short and curved, with an irregular shape reminiscent of the wild grass from which it takes its name, lively, spontaneous and full of character. The internal channel is clearly visible at the ends, open and ready to accommodate the seasoning. The surface is rough and porous to the touch, with that authentic irregularity that tells the artisanal process of Fara San Martino. On the plate, wrapped in a sausage sauce or a rustic sauce, it is arranged in a natural way, with each grain oriented differently and its curves covered with seasoning.

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Gramigna Casareccia – The Rare Format That Conquers Those Who Know It

A format with a story of its own

Grams is one of those formats that those who know it no longer stop looking. Typical of the Emilian tradition, it takes its name from the wild grass that grows between the fields — robust, vital, impossible to eradicate. Its short and curved shape, with the internal canal that runs the entire length, makes it a unique format in the panorama of Italian pasta. In the hands of the Pastificio Artigiano Cav. Giuseppe Cocco, with the tradition of Fara San Martino and the cold spring water, becomes something extraordinary.

The method that makes the difference

Like the entire Caserecci line, Gramigna is born from a slow and respectful process of the raw material. The selected durum wheat semolina is processed with cold spring water in a slow rotational gramola, to obtain a firm, compact and homogeneous dough. The screw and the screwdrive then push the dough against the rough bronze drawing, giving the grass that natural curvature and that porous surface that make it irresistible.

The curve that collects everything

The curved shape of the grass is not only aesthetic: it is functional. The curve creates a natural pocket that holds the seasoning, while the inner channel accumulates it with each bite. Add the roughness of the bronze drawing and you will have a format that does not miss anything — every drop of gravy finds its place, inside and out.

The dish of the Emilian tradition

Gramigna was born to be combined with sausage: a rustic, tasty sauce, with crumbled meat that lurks in every curve and in every channel. But he can also express himself great with white meat sauce, autumn vegetable sauces, creamy cheeses or legume soups. A niche format that, once discovered, becomes indispensable.

Product Information

Manufacturer: Cav. Giuseppe Cocco — Pastificio Artigiano
Line: Caserecci — Craft Tradition of Fara San Martino
Package size: 500g
Cooking time: 6 minutes
Processing: Slow rotation gramola with cold spring water
Drawing: Bronze — rough and porous surface
Country of wheat cultivation: Arizona and Italy
Country of milling: Italy
Storage: Cool and dry place, away from moisture sources

Ingredients and Allergens

Durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard.

Average Nutritional Values per 100 g of product

Energy 1507 kJ / 360 kcal — Fat 1.5 g (of which saturated 0.3 g) — Carbohydrates 70.2 g (of which sugars 3.4 g) — Fiber 3.0 g — Protein 13.0 g — Salt 0.01 g

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