Our Comapny
Making of a culinary tradition one of the largest sensory pleasures is not easy, and is precisely this goal that 'It Sarracin you are in charge at the beginning of their activity.
The question, therefore, arises. How can you make such a commodity product such as pasta, sensory experience distinct from the others?
This was possible due to the perfect combination resulted from the meeting of ancient Gragnano tradition with innovation.
Why do we talk about tradition?
First of all we can and must do for the long generational history that the 'E Sarracin team behind, having always been an active part in the process of Gragnano claim as European capital of pasta.
But of course this is not enough to speak of tradition. This corroborates that all this is the acquisition of the production techniques reached in the time. Their dough is worked strictly with bronze dies, always with controlled temperature and a slow extrusion of the dough, in order to ensure adequate porosity of the product, thus allowing the same to have a strong tendency to let flavor from the sauce.
fundamental role it plays in their production processes drying.
At this point, if I may I would like to make a brief history of what once was the drying of pasta in Gragnano. For the geological structure of the area this town has always enjoyed an excellent solar radiation, and a gentle wind flow resulting from the surrounding mountain ranges. These two combined actions provided the right conditions for the drying of the pasta. For obvious reasons, we do not need to mention, this drying method is no longer viable. 'And Sarracin have tried to respect and recreate those that were the climatic conditions of once, using in their processes of drying temperatures not exceeding 50 ° C and ventilations delicate product.
All this foresight in 'drying means that the product retains its original organoleptic properties and maintains a golden color.
Because instead we talked about innovation?
There are two reasons that make this different pasta from all others you can find on the market:
The increased and the inner lining folder (thickness).
The paste is generally with folders ranging from 1.2mm to 1.4mm, this however has a 1.8mm folder. The reason for this choice is very easy to understand: the thickness should be increased to give consistency to the product, also increasing what will subsequently release the starch during cooking. The starch released thicken sauces so the result will not only be the union of the dough to its dressing but will contain a substantial added value in greater creaminess of the sauce itself.