In the past, fresins were made with unrefined semolina, which is why they were very fibrous. The sensation on the tongue was one of roughness; Hair-like, therefore, They are also called Pellussielli. In Naples, on the other hand, they are called " Le Correnti", again for the sensation caused on the tongue (in this case an electric shock).
Fresine di Gragnano PGI are bronze draws, produced with 100% Italian wheat, dried at low temperature in static cells and packaged by hand. With a great protein value and with a perfect resistance during cooking. Blockchain certified product 100% Made in Italy.
Smooth bronze drawn format
COOKING TIME : 11 minutes
Fresine are a long pasta shape – liscia di Gragnano PGI produced by Pastificio dei Campi.
Nutritional information
Average values | per 100g |
Energy | 354 kcal – 1502 kJ |
Grassi | 1.3 g |
of which fatty acids saturated | 0.3 g |
Carbohydrate | 70.0 g |
of which sugars | 3.3 g |
Protein | 14.0 g |
Fibre | 3.3 g |
Salt | < 0.01 g |
Additional information
Weight | 0.5 kg td> |
---|
Commodity categoryDurum wheat semolina pasta |
Ingredients | Durum WHEAT semolina, water |
---|
Contains Gluten | not" a food allowed for celiacs |
---|
Wheat Growing Country | Italia |
---|
Wheat Milling Country | Italia
|
---|
Storage | Store in a cool, dry place. Once opened, keep it away from heat and moisture. in a closed container and possibly away from: rice, nuts, hazelnuts, pet food, dried spices, grain cereals, dried legumes |
---|
Note | the product should be eaten cooked. |
---|