Rachel Roddy’s pasta with Senegalese-inspired ragu
A historical adventure deep in the very heart of pasta country in southern Italy unexpectedly unearths a sauce with roots in Senegal
TL;DR
- Gragnano, south of Naples, historically used a water system from the Monti Lattari mountains to power mills starting around 1263.
- The town's climate later proved ideal for drying pasta, leading to the establishment of numerous pasta factories by 1859.
- Gragnano pasta now has an Indicazione Geografica Protetta (IGP) status, ensuring its quality and regional connection.
- 23 producers in Gragnano make over 100,000 tonnes of pasta annually under controlled conditions.
- A Senegalese-inspired lamb ragu recipe by chef Astou Ndiaye is provided, intended to be served with Gragnano pasta.