Gigli. Net weight: 500 g. A work of art made from selected durum wheat with a high protein content of 13% and from our pasta-making craft, thus our Traditional Gigli "LaGranum" come to life. We produce pasta at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, so as to guarantee all the organoleptic properties and aromas of our prized Italian grains. The semolina is mixed with mountain water and bronze-drawn; the drying phase takes place at low temperature and in a static manner for 12/36 hours (depending on the shape), the result is a rough and porous pasta as Italian tradition dictates and capable of ensuring the best cooking performance.
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Gigli. Net weight: 500 g. A work of art made from selected durum wheat with a high protein content of 13% and from our pasta-making craft, thus our Traditional Gigli "LaGranum" come to life. We produce pasta at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, so as to guarantee all the organoleptic properties and aromas of our prized Italian grains. The semolina is mixed with mountain water and bronze-drawn; the drying phase takes place at low temperature and in a static manner for 12/36 hours (depending on the shape), the result is a rough and porous pasta as Italian tradition dictates and capable of ensuring the best cooking performance.
| Energy (kcal) | 349 |
| Carbohydrates (g) | 70 |
| of which Sugars (g) | 3 |
| Fat (g) | 1.4 |
| of which Saturates (g) | 0.5 |
| Protein (g) | 13 |
| Fiber (g) | 3 |
