500g Mezzi Rigatoni Whole Wheat Semolina Pasta Gragnano GPI Giuseppe Verdi Selection Italian Pasta Made in Italy,Italy price supplier

product details

Origin:

Product Description

PENNE RIGATE n. 42 - Organic Durum whole Wheat Pasta Giuseppe Verdi Selection
Taste all the good of the wheat with the Liguori Organic Whole-wheat Pasta. For its preparation we use the whole grain of wheat, including bran to ensure a good and uncontaminated product. We produce it indifferent shapes: spaghetti, fettucce, casarecce, farfalle, fusilli, mezzi rigatoni, penne rigate, mafalda corta, ditalini rigati and stelline.The term pays tribute to the invention of rifling on pasta by industry. The idea has made this shape unique, which manages to hold the sauces in an inimitable way, thanks also to its important diameter. Enhance the flavors of the most refined condiments like the simplest ones. They will make your dish exceptional.
Today Liguori offers different product ranges: long and Short cuts

How to use:
Cooking in boiling water for the times indicated on the packages depending on the format: For every 100 g of dough is necessary to 1 liter of water and 10g of salt. Bring water to a boil, add salt and dip the pasta. During cooking it is advisable to stir occasionally until it reaches its end of cooking time (indicated on the packaging). It has then to be able to taste the pasta drain "al dente" and check if the cooking is optimal.

COOKING TIME : 13 min (al dente 12 min)

Storage instructions:
Place fresh, clean and dry (far from legumes, vegetables, rice, detergents, flavorings)
Product suitable for the preparation of pasta dishes and suitable for any seasoning, suitable for human consumption, except for vulnerable consumers and children up to 3 years.

The product is intended for final consumers but also to traders, brokers, distributors, manufacturers of ready meals for restaurant or catering.

Packing & Delivery

DELIVERY CASES: 1 PALLETS: 21 Cases,
16 bags x case

Producer Profile

The Liguori Method
A method refined in 200 years. Pastificio Liguori is one of the oldest pasta producer in Italy: its origins are dated back in 1795.
Today, as we did in the past, we use only the best durum wheat from southern Italy and pure water coming from Lattari mountains, a spring water with peculiar chemical-physical characteristics that distinguish the unique flavor of Liguori pasta.
The best Raw Materials
We work the mixture slowly mixing semolina and pure water to guarantee an excellent hold when cooked.
Bronze Die
The traditional bronze dies give pasta a rough surface that catches the sauce and enhance its flavour.
Slow Drying
Waiting and letting pasta dry slowly is the distinctive value of our production method.
The method of slow drying at low temperatures, an ancient legacy that we have kept over time, ensures that pasta preserves color, scent, nutritional value and the taste of wheat. Our drying follows a process that respects the integrity of raw material, with a duration of 18 hours for some formats. The slow drying at low temperatures preserves the structure of gluten and prevents the dispersion of important nutrients and the development of harmful elements such as furosine.
Sustainability
We keep our pasta in a new pack that respects the environment Respect for nature is our priority. For this reason we pursue eco-sustainable development by reducing the CO2 emissions.
Today we further develop our commitment preserving our pasta in a recyclable paper pack certified by Aticelca 501 and we use recyclable boxes with Certification FSC certification to protect nature and facilitate practices with low environmental impact.

P: G. I. Protected Geographical Indication
Certified quality for consumers.
The Protected Geographical Indication is an European recognition with the objective to protect consumers from counterfeiting and
abuse by certifying the quality of the product and the link with the territory.
In 2013 the European Commission has given the P.G.I. Certification to the Gragnano Pasta confirming its unique characteristics
linked to the typical production method of the territory. Gragnano pasta is the first and only pasta in the market to obtain P.G.I.Certification

The production in Gragnano, a unique place for its climatic conditions and production process, guarantees a product of superior quality.

Born in 2003 from the union of the historical companies producing pasta in the homonymous Municipality of Campania, the Consortium for the Protection of Pasta di Gragnano IGP is today the guardian of the long tradition that has made known the "City of Pasta" all over the world. Thanks to the Consortium, in 2013 Pasta di Gragnano was awarded the
Protected Geographical Indication, particularly significant because it constitutes the first Community quality award awarded to pasta in Italy and Europe. the engagement of the 14 Associates that constitute today the Consortium has reached a new stage on 18 January 2019 with the official recognition also of the function of the Protection, pursuant to art. 14 of Law 526/1999, thus providing an additional instrument.
The product and its territory are inextricably linked. Pasta di Gragnano PGI can only be produced within the territory of the Municipality of Gragnano, an area of just 15 kmq. A unique place for the peculiar microclimate due to the location between the sea and the Lattari Mountains of the Sorrentine Peninsula. Among the indispensable conditions in the processing, the pure spring water of the place and the durum wheat semolina, ingredients that the Gragnanesi exploit for the production of pasta since ancient times: the art of milling that is the origins is documented since the time roman, but it is in the sixteenth century that are born the first pasta family-run. In 1845 Ferdinand II of Bourbon grants the Gragnanese the high privilege of providing the Court of all long pasta. The act formally establishes the investiture of Gragnano a "Città della Pasta", which in the mid-nineteenth century commits 75% of the population in the processing of "macaroni" with more than 100 pasta factories.

Certifications

Our Company

GV SRL was founded in 2017 after important Fair tests on our products and we got many AWARDS (8 awards in London at BELLAVITA FOOD SHOW). Gabriele Zecca is the founder and he has been in food business since 1991. We have our private label GVERDI as premium line. We have selected also a RETAIL range of product with very interesting pricing point. We have more than 500 products food and wine. In few months we will reach 3000. we sell in Europe, Canada, Singapore, Russia and we have many open negotiation in all the world due too our interesting offer for HORECA and RETAIL MARKET. We are based in Parma in the FOOD VALLEY in ITALY (South of Europe) and we have a warehouse of 100.000 m2 capability. We sell also PRIVATE LABEL products of our clients in many categories.
We are looking for Exclusive Partnership with Buyers in some countries to grow a safe, durable and profitable together.

FAQ

1. who are we?
We are based in Parma, Italy, start from 2017,sell to Domestic Market(35.00%),Southern Europe(20.00%),Northern
Europe(20.00%),North America(15.00%),Eastern Europe(10.00%). There are total about 11-50 people in our office.

2. how can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;

3.what can you buy from us?
Special italian Dry Pasta,Italian Coffee Compatible Capsules Nespresso,Italian Chocolate,Italian Extra Virgin Olive Oil,Italian
cheese

4. why should you buy from us not from other suppliers?
We are a good partner because we have an offer of Italian food and wine for RETAIL business and for HORECA. We have been in this
business since 1991 in offline market and since 2018 in ALIBABA. We sell 1 pallet, 20" container with mixed category products.

5. what services can we provide?
Accepted Delivery Terms: FOB,EXW,Express Delivery；
Accepted Payment Currency:USD,EUR;
Accepted Payment Type: T/T,L/C;
Language Spoken:English,French,Italian

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