Updated on 07/22/2021

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TROCCOLI DEL GARGANO

Stands :
  • H066
  • Detailed description
  • Exhibitor

Detailed description

“Troccoli of Gargano are robust, rough and porous, produced only with durum wheat semolina of Puglia, drawn in bronze and dried slowly at a low temperature; they have a square section, a length of 50 cm, a good body and a full and intense flavor, excellent to capture every pleasant essence of any recipe. The processing is strictly artisanal and the packaging is done by hand in transparent bags to show the high quality of the product. We have been producing homemade pasta with passion and dedication since 1980 and the Troccoli of Gargano are the format that most distinguishes us. Simple ingredients, natural processes and unique flavors. "

    Exhibitor

    Exhibitor

    PASTIFICIO D'AMICIS

    I would like to present you our business family, we make high quality pasta in Italy.
    Pastificio D'Amicis was established in 1980 in Serracapriola (Fg) thanks to the hard work and the dedication of my mother Egidia D'Amicis and my father Carlo, a long generation of pasta makers.
    The production area is in the most important cereal districts of the Country, notoriously known as "Granaio d'Italia" or the ancient "Capitanata" located in Apulia, in Foggia.
    The strong bond with the territory has always characterized the production of our pasta factory with typical regional formats such as: Orecchiette, Troccoli del Gargano, Fùsill and Recchietélle.
    Following the love for these magnificent products, we expanded our production lines and now we make over 80 different formats, including durum wheat semolina pasta, egg pasta, whole grain pasta, special pasta.
    Our experience to find the best durum wheat semolina has conduct us to collaborate with a selected mill where we buy our precious raw material (rigorously Italian durum wheat Semolina) to make high quality pasta.
    Our artisanal processing method consists in a long kneading, circular bronze drawing, slow drying at low temperature (from 72 to 96 hours it depends on the shapes) followed by the
    packaging phase which, for most of the formats, it is still hand made.
    Moreover, we produce also egg pasta that contains 25% of free range egg (category A) from Italian chicken.
    The rough surface of our pasta, obtained by bronze drawing, gives it a pronounced porosity that differentiates us from industrial companies.
    Our pasta exalts the Apulia's land tastes and flavours.
    PASTA IS OUR PASSION THAT IT IS REFLECTED AT EVERY STAGE OF THE PRODUCTION PROCESS, FROM THE SELECTION OF THE BEST WHEAT TO PACKAGING BY HAND.
    These fully manual and traditional methods require more time, hence the small production quantity but the traditional pasta taste and flavour are guaranteed.

     

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