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Pastificio Verrigni: the golden pasta has shaken the World

This year everybody talks about the golden pasta. What is it?  It’s a creation by the Pastificio Verrigni where the traditional bronze die is replaced by the golden die.

verrigni golden pasta

The “golden die” created by artist Sandro Seccia has attracted the public’s attention and given Verrigni a pasta with a very different consistency than those drawn by bronze molds. Tests are in progress that will better determine the differences, but it is almost certain that the gold gives less “stress” confers a special roughness, a thin sweetness and distinctive taste experience.”

Massimiliano Alajmo the youngest Italian chef in history to have been awarded three stars by the Michelin Guide in 2002, writes, “In general I have noticed a different chromatic and intensity of taste in the gold-drawn pasta. I believe the difference is created by a great freshness of the mix.”

Specifically, the gold-drawn pasta creates a distinct flavor and smell, and a look that is more intensely raw. When cooked, its absorption and swelling are rapid, and it provides a more slippery, smooth, more intense wheat taste and a more yellow color, a beautifully rich experience.

About Pastificio Verrigni:

The history of the pastificio Verrigni has its beginning in 1898, when Luigi Verrigni became supplier of the noble families of Rosburgo, the actual Roseto degli Abruzzi. These royal families appreciated the superior quality of Verrigni pasta, derived from the grinding of the finest wheats with stone millstones, mixed with the water of the Gran Sasso and dried by air, suspended on bamboo reeds.

The reputation of Verrigni pasta started to spread to other Italian regions and motivated Gaetano Verrigni, Luigi’s son, to experiment with new methods of desiccation through the use of “camerini” (little pasta drying rooms), that have specially designed fans as well as constant sources of heat creating a regulated temperature for ideal pasta production.

With the same passion as its founders, today there is another Gaetano Verrigni who is dedicated to continuing the tradition involved in selecting the best hard wheats, using traditional bronze die, pasta desiccation inside mobile ‘camerini’ dried slowly in a constant low temperature – between 45° and 50° for as long as three days –living Verrigni pasta its unmistakable taste.

Source: carpediemclub.wordpress.com

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