There is the brave wholemeal pasta and there is that protein legumes, there are spaghetti (which recently have been challenged in World Pasta Day) and then there are all the others – formats, of course. And speaking of formats, there's a sample: it's called Caccavella, it's just 10 years old and its success grows in line with its measures.
Yes, because a single Caccavella weighs mezz'etto: practically it is a single portion, a shell of pasta that can contain inside a sauce that can be a dish in itself. A little 'the same concept that is used in Mexico rather than in Eritrea, where the' base 'farinacea becomes a container of its own seasoning. This format of pasta that looks like a sort of 'basket', a measure 10 cm in diameter per piece and it's a hymn to creativity who will have to dress and fill it. In fact, the chefs, as well as all lovers and lovers of stove and good food, love it!
Formed by samples and Gragnano quality
Caccavella, made in Gragnano, now has several little brothers and sisters, big and big like him! The Hearts, the Star and the Sun and Capri. On the occasion of his tenth birthday, the (house) mother decided to celebrate it with a gesture of solidarity: 10% of the sum obtained from the sale of the format will go to Telethon. And then there will be surprises for all consumers: in some of the packages on the market will be hidden a little gem, inspired by some of the most representative pasta formats of Gragnano.
The maxi format – which is patented by the Fabbrica, of which it is one of 129 formats, among the classics and originals – will start on a European tour at the end of January, in an equipped and branded camper where students from hotel schools across the continent can learn the secrets for cook pasta perfectly, even when this occurs in the most unusual formats. The lessons – free – are open to anyone, student or not.
If the format is concerned shapethis does not mean that you neglect the substance. Of course, it is common wheat flour. But the motto of the Gragnano Pasta Factory is: "From the first grain of wheat to the pasta parcel", ie the family who is at the reins of the company is responsible forwhole supply chain. "I consider myself a craftsman pasta maker" – he says Antonino Moccia, inventor of Caccavella and one of the two brothers in charge of the factory, which uses among other things the certified water of the "Imbuto" source of the Monti Lattari and bronze dies that allow a long and delicate drying.
Secrets from artisans, pasta from lovers in love
Cut apart, these pastes have other secrets? "I guard as many as 32 secrets that I apply in the different phases, but which I will not reveal to you! "- says Antonino -" These are the measures that we transmit from 'father to son' and that now will be handed to my nephew Mario, the fourth generation in the company. "
The Caccavella has already seen the stars, and exactly from the kitchen of Giuseppe and Federico Aversa, of the Il Buco restaurant, which the Michelin guide rewards in Sorrento. Not only that: it also arrives in the historic pizzerias, like that of the master pizza chef Gino Sorbillo, which in December will present "Hints of Pizza": 100 pieces of Caccavella for a tasting in via dei Tribunali, in Naples.
Stella Rita
November 2018
This recipe has already been read 180 times!