Linguine - Pasta di Gragnano IGP - Ctn 16 x 500g

Linguine

Pastificio Carmiano’s Linguine was selected for the Top Italian Food 2024 and 2025 guide by Gambero Rosso, an honour that recognises Italy’s finest food products for their quality, authenticity, and craftsmanship.

Linguine, meaning “little tongues” in Italian, is a long, flat pasta slightly narrower than fettuccine but thicker than spaghetti. It originates from the Liguria region, especially Genoa, where it is commonly paired with pesto and seafood.

With its gentle curve and flat surface, linguine is perfect for smooth sauces—especially those based on oil or cream. It wraps neatly around ingredients, allowing balanced flavour with every bite.

• Best for: Seafood, pesto, citrus sauces, and light tomato-based dishes.
  
  

Classic Dishes Featuring Linguine

• Linguine al Pesto Genovese – A Ligurian classic with basil pesto, potato, and green beans.
  
  
• Linguine alle Vongole – With fresh clams, garlic, white wine, and parsley.
  
  
• Linguine al Limone – A light, zesty sauce of lemon, butter, and Parmigiano.
  
  
• Linguine ai Frutti di Mare – With mixed seafood in tomato or white wine sauce.
  
  
• Linguine al Nero di Seppia – Squid ink pasta served with calamari or prawns

About the Producer

Pastificio Carmiano is an artisanal pasta producer based in Gragnano, Campania, a town recognised for more than 500 years as the historical centre of dried pasta making in Italy. Nestled between the Lattari Mountains and the Amalfi Coast, Gragnano lies just a short distance from Mount Vesuvius, Naples, and the ancient ruins of Pompeii. Its unique position—exposed to sea breezes, mountain air, and steady southern sunlight—created ideal conditions for air-drying pasta. The town's historic and continued importance for artisan pasta is recognised by its Protected Geographical Indication status, Pasta di Gragnano IGP.

Carmiano uses 100% Italian semolina from a single mill in Apulia and combines it with pure spring water from the Monti Lattari. The dough is bronze-extruded to create a coarse surface ideal for holding sauces. The pasta is then dried slowly, between 18 to 60 hours, depending on the shape, using modern static cells that simulate the historic open-air drying methods. Much of the process remains manual, guided by the expertise of the head pasta maker.

Notably, Pastificio Carmiano’s Linguine was featured in the Top Italian Food 2024 Guide by Gambero Rosso. Gambero Rosso is one of Italy’s most trusted names in gastronomy, known for its guides, ratings, and media that highlight the country’s best food, wine, and producers.

The company also shows a strong commitment to the environment, using 100% recyclable, plastic-free packaging.