Behold this delectable Italian import.
It all started with a cookbook gifted to me by a friend—Giada De Laurentiis’ Giada at Home. When I learned that the chef, television personality, and author of that beloved cookbook had created an Italian organic pasta product line, I eagerly sampled it.
Imported from Italy, Giadzy pasta is made with spring water from Abruzzo’s Majella mountains and organic durum wheat semolina. The bronze cut, air-dried pasta is denser and more textured (the better to hug the sauce) than US supermarket brands and free of additional additives, fillers, or preservatives.
I experimented with different sauces while working through the Giadzy pasta sampler. My favorite was the long andhollow Bucatini. I initially sampled it with vodka sauce. I’ve also served it with Alfredo cream sauce. Both sauces worked well with it.
Thick, hollow Paccheri pasta served al dente, soaked up every bit of the chunky tomato sauce I used with it. Chef’s kiss!
I used the bite-sized Gnocchetti Napoletani pasta in a soup with cannellini beans and spinach and I look forward to sampling the Mezzi Rigatoni in the near future.
What truly sets Giadzy pasta apart from store brands is its sauce-grabbing texture and flavorful non-GMO semolina wheat. Comparing Giadzy pasta to supermarket brands is like comparing wood-fired Neapolitan pizza to chain restaurant pizza. It is not an average pasta. An added plus is the sampler’s gorgeous packaging, making it especially suitable for gifting. Also available, is gluten-free pasta, Parmigiano Reggiano (the authentic Italian version of Parmesan cheese) and other food products.
Because Giadzy pasta is imported from Italy and made from high-quality non-GMO organic ingredients, it falls into the pricier gourmet food category. I view it as a delicious splurge to serve on special occasions. The difference in flavor justifies the cost.
If you love Italian food, check out Giadzy’s recipe page.
Buon Appetito
