Description
Gigli: elegant, fluted cones that trap sauce in their folds.
The producer describes them as “eleganti e sinuosi”, holding the sauce between the folds and suited to creamy, velvety sauces. The recipe is organic durum wheat semolina and water. Native wheat varieties come from certified farms in Puglia and Basilicata; the producer, based in Altamura, bronze-draws the pasta and dries it slowly at low temperature. The semolina is laboratory-tested before processing, and the finished pasta has no mycotoxins above detection level (below 20 ppb). Cooking time 10 minutes. Store in a cool, dry place.
For restaurants and chefs. The ruffled edge and hollow centre suit the creamy sauces the producer recommends: four cheeses, pumpkin and sage, salmon and cream, or a pea and mint cream. They also hold up in a baked pasta with béchamel. Cook for 10 minutes and finish in the sauce. The decorative shape lifts a simple cream sauce into a dish that looks considered on the plate.
For specialty and Italian stores. Gigli are less common than penne or fusilli, which gives the shelf a decorative shape that catches the eye. Customers buy them for guests and for dishes where presentation counts, an occasion that supports a better price and margin. The organic and mycotoxin-free claims complete the story.
Format guidance: the 500 g pack suits kitchens and family meals. The 300 g pack suits trial purchase and gift selections.
Specs: 500 g, case of 16, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
