SAVE MORE ON APP
CUSTOMER CARE
Track my order
Track my order
Pastificio Liguori is the oldest pasta maker of Italy: the origins go back to 1795 as the safety and quality are assured by traceability of the certified supply chain: right from the grain field to table. Liguori selects the best 100% durum wheat with a high protein content grown in various areas of Italy. Their products are 100% Italian products owned by the family food company. Their production process of pastificio is refined from years of history. This began with the top durum wheat of southern Italy and was slowly processed with pure Lattari Mountains water and then left for drying at the right time.
Liguori pasta makes an absolute quality pasta using the modern technologies with the traditional methods, the ancient bronze dyes, best wheat from the land, and natural water of Gragnano, this native area for the production of the pasta. Because of its unmatched features, as always the quality benchmark across the world, the traditional product, which extruded through bronze, was awarded the name of the Pasta di Gragnano. The list of ingredients includes Durum wheat, water and semolina, and you must store this product in a dry and cool place.
Liguori spaghetti is the oldest kind of pasta where all Neapolitan culinary cultures live. A bit thicker, they were called vermicelli in the ancient times as their handmade method gave rise to the long and a bit irregular shape, which resembled the small worms. Goes perfect with some oil, garlic, and chillies for the humble dish, tasty and straightforward, and this pasta is made with a bronze-pressed method that gives the gently textured surface, ideal for holding sauces.
The low temperature and slowness make this product very carefully treated and avoid any damage like the formation of unwanted substances, which compromise the quality and taste of this pasta. The mixture is worked slowly by mixing pure water and semolina to guarantee the best hold when it is cooked. Known to go well with meatballs and tomato sauce, this spaghetti can make best complement chunky sauces such as Bolognaise and with cream or light sauces.
Liguori linguine was the first pasta producer who got P.G.I. Certification. Their production in Gragnano is known for its unique climatic conditions and traditional production procedure, ensuring the best quality product. When it is cooked, the pasta has a firm and elastic consistency and is not very sticky. This pasta maintains the shape well, with a strong durum light fragrance of wheat and wheat flavour. This pasta is slow-dried to preserve its great texture and flavour.
