Granoro’s Formati Speciali di Semola are produced from durum wheat semolina selected based on its protein content, gluten index and colour.
Granoro’s Formati Speciali are produced in many shapes. Some are inspired by tradition and are recommended for creating some of the most typical regional Italian dishes. All of them preserve the characteristics of homemade pasta: the irregular shape, rough surface and elasticity during mastication.
Long pasta shapes are one of the most traditional ingredients used in Italian cuisine.
Short pasta shapes, essential ingredients for numerous Italian dishes, include a countless number of shapes: penne, fusilli and many others.
Small pasta, known as pastina in Italian, is a type of pasta produced in very small sizes and a variety of shapes. It is the smallest type of pasta produced. It is made from durum wheat semolina and may also include eggs. Normally used in soup or broth, it is a favourite with children.
A very popular form of pasta used as a basis for some of Italy’s best-known first course dishes. Nests from the Granoro Formati Speciali range are perfect with either full-flavoured sauces or delicious, light condiments.
Lasagne and Cannelloni pasta are as popular in northern Italy as they are in central and southern Italy and are both produced using the basic dough used for traditional egg pasta.