{"id":14142,"date":"2016-08-19T09:45:05","date_gmt":"2016-08-19T09:45:05","guid":{"rendered":"https:\/\/corneliatessari.com\/uncategorized\/vesuvi-di-gragnano-and-grisela-soave-classico\/"},"modified":"2026-10-26T09:22:15","modified_gmt":"2026-10-26T09:22:15","slug":"vesuvi-di-gragnano-and-grisela-soave-classico","status":"publish","type":"post","link":"https:\/\/corneliatessari.com\/en\/blog-en\/vesuvi-di-gragnano-and-grisela-soave-classico\/","title":{"rendered":"Vesuvi di Gragnano and Grisela Soave Classico"},"content":{"rendered":"<p>Vesuvi from Gragnano with lamb, savory, and Piccadilly tomatoes, paired with <strong>Grisela Soave Classico<\/strong>. Try this recipe at Ristorante Granpasso, Via Velo 68 in Velo d&#8217;Astico (VI) http:\/\/www.granpasso.it\/jgp\/. For perfect pasta, here are some helpful tips on how to cook Gragnano pasta. <\/p>\n<ul>\n<li><strong>The amount of water needed <\/strong>depends on the quantity and shape of the pasta being cooked (for example, paccheri require much more water than pennette): the ideal ratio should be about 5 liters per 500 grams of pasta.<\/li>\n<li><strong>The shape of the pot is <\/strong>important because it must be able to completely and immediately hold all the pasta the moment we \u201cdrop\u201d it into the boiling water (for cooking spaghetti and all long pasta, an oval-shaped pot is best, allowing the pasta to be submerged horizontally). It is not always necessary to \u201cstir\u201d rough-textured pasta (because it is bronze-drawn) during cooking: if necessary, this should be done only a few minutes after the water returns to a boil, taking care to use wooden spoons and\/or wooden forks. <\/li>\n<li><strong>Draining the <\/strong>cooked pasta must be done very gently, removing the pasta from the water (using large forks, slotted spoons, or a colander already placed in the pot) while it is still very al dente to allow for subsequent seasoning and finishing (which is why it\u2019s helpful to reserve a little of the cooking water).<\/li>\n<li>Finally, it should be noted that pasta cooked al dente not only retains its nutritional value better but is also better suited for a satisfying dining experience that appeals to the palate, thanks to its shape.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Vesuvi from Gragnano with lamb, savory, and Piccadilly tomatoes, paired with Grisela Soave Classico. Try this recipe at Ristorante Granpasso, Via Velo 68 in Velo d&#8217;Astico (VI) http:\/\/www.granpasso.it\/jgp\/. For perfect pasta, here are some helpful tips on how to cook Gragnano pasta. The amount of water needed depends on the quantity and shape of the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11109,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thinkrank_schema_form_data":"","_thinkrank_selected_schema_type":"","_thinkrank_additional_schemas":"","_thinkrank_canonical_url":"","_thinkrank_og_title":"","_thinkrank_og_description":"","_thinkrank_og_image":"","_thinkrank_twitter_title":"","_thinkrank_twitter_description":"","_thinkrank_twitter_image":"","_thinkrank_imported_from":"","_thinkrank_focus_keywords":[],"_thinkrank_focus_keyword":"","_thinkrank_robots_meta_enabled":0,"_thinkrank_robots_meta":"","_thinkrank_advanced_robots_meta":"","_thinkrank_exclude_from_search":0,"_thinkrank_exclude_from_archives":0,"_thinkrank_primary_category":0,"footnotes":""},"categories":[145],"tags":[154,152],"class_list":["post-14142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-recipe","tag-tasting"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vesuvi from Gragnano with lamb, savory, and Piccadilly tomatoes, paired with Grisela Soave Classico<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/corneliatessari.com\/en\/blog-en\/vesuvi-di-gragnano-and-grisela-soave-classico\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vesuvi from Gragnano with lamb, savory, and Piccadilly tomatoes, paired with Grisela Soave Classico\" \/>\n<meta property=\"og:description\" content=\"Vesuvi from Gragnano with lamb, savory, and Piccadilly tomatoes, paired with Grisela Soave Classico. Try this recipe at Ristorante Granpasso, Via Velo 68 in Velo d&#8217;Astico (VI) http:\/\/www.granpasso.it\/jgp\/. For perfect pasta, here are some helpful tips on how to cook Gragnano pasta. The amount of water needed depends on the quantity and shape of the [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/corneliatessari.com\/en\/blog-en\/vesuvi-di-gragnano-and-grisela-soave-classico\/\" \/>\n<meta property=\"og:site_name\" content=\"Cornelia Tessari\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-19T09:45:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-26T09:22:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/corneliatessari.com\/wp-content\/uploads\/2016\/08\/Vesuvi-di-Gragnano-agnello-santoreggia-e-pomodoro-Piccadilly-GRANPASSO-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"638\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cornelia Tessari\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" 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