{"id":5652,"date":"2026-10-23T14:03:49","date_gmt":"2026-10-23T14:03:49","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?p=5652"},"modified":"2026-10-23T15:28:55","modified_gmt":"2026-10-23T15:28:55","slug":"novos-formatos-macarrao-2026","status":"publish","type":"post","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/pt\/formati-di-pasta-novita-2026\/","title":{"rendered":"7 novos formatos de macarr\u00e3o: todas as novidades de 2026"},"content":{"rendered":"

Em Gragnano, a hist\u00f3ria do macarr\u00e3o est\u00e1 sempre se renovando. No World Pasta Day<\/a>, em 25 de outubro, vamos comemorar com 7 novos formatos: Fusilli Amalfi, Fiori Positano, Fiori Positano com Suco de Lim\u00e3o, Fiori alla Zucca, Blossom, Nuvole 4 Sapori e Christmas Pasta<\/strong>. \u00c9 o encontro entre inova\u00e7\u00e3o e tradi\u00e7\u00e3o: formatos in\u00e9ditos, feitos como sempre, com trefila de bronze e secagem lenta em baixa temperatura.<\/p>\n\n\n\n

World Pasta Day: celebre com os novos formatos de macarr\u00e3o<\/h3>\n\n\n\n

A Fusilli Amalfi<\/strong> \u00e9 um fusilli longo e envolvente, que lembra as curvas da Costa Amalfitana. \u00c9 feito com s\u00eamola de trigo duro e \u00e1gua. A superf\u00edcie rugosa, marca da trefila de bronze, segura o molho entre as espirais: \u00e9 o formato certo para um rag\u00f9 ou um prato de peixe. A receita sugerida combina o fusilli com beterraba e ricota, para um prato cremoso e de cor intensa.<\/p>\n\n\n\n

A Fiori Positano<\/strong> evoca os terra\u00e7os floridos de Positano. Tamb\u00e9m \u00e9 feito com s\u00eamola de trigo duro e \u00e1gua, e suas p\u00e9talas acolhem muito bem os molhos cremosos, como o creme de abobrinha com flores de abobrinha e pistache.<\/p>\n\n\n\n

A Fiori Positano com Suco de Lim\u00e3o<\/strong> mant\u00e9m o formato de flor e acrescenta o perfume dos lim\u00f5es de Sorrento. \u00c9 ideal com peixe e legumes leves, nos quais a nota c\u00edtrica \u00e9 a protagonista.<\/p>\n\n\n\n

A Fiori alla Zucca<\/strong> tem a forma de um trevo de quatro folhas e o sabor adocicado da ab\u00f3bora. Foi pensado para cremes e queijos, como na receita com speck e fondue de queijo.<\/p>\n\n\n\n

Blossom<\/strong> lembra uma flor de cerejeira e ganha seu tom rosado da beterraba. Combina com molhos delicados: ricota e raspas de lim\u00e3o real\u00e7am sua do\u00e7ura.<\/p>\n\n\n\n

As Nuvole 4 Sapori<\/strong> s\u00e3o macias como nuvens e re\u00fanem quatro sabores em um s\u00f3 formato: trigo duro, cenoura roxa, espinafre e beterraba. Combinam com molhos leves ou cremosos, como um molho de parmes\u00e3o.<\/p>\n\n\n\n

A Christmas Pasta<\/strong> leva as cores das festas para a mesa, com sete formatos natalinos aromatizados com espinafre e tomate. Basta um molho simples, como um creme de quatro queijos.<\/p>\n\n\n

\n
\"ChristmasPasta\"
ChristmasPasta | \u00a9 La Fabbrica della Pasta di Gragnano<\/figcaption><\/figure>\n<\/div>\n\n\n

Perguntas frequentes<\/h3>\n\n\n\n

Com o que combinar os novos formatos?<\/strong> Depende da forma e do sabor. Os formatos longos ou em espiral, como o Fusilli Amalfi, v\u00e3o bem com rag\u00f9 e peixe. Os formatos em flor ou nuvem (Fiori Positano, Fiori alla Zucca, Blossom, Nuvole 4 Sapori) combinam com cremes, queijos, ricota e molhos leves, que ficam bem retidos em suas formas. Os formatos aromatizados pedem molhos simples e delicados, para deixar o sabor do ingrediente aparecer.<\/p>\n\n\n\n

Quanto tempo leva para cozinhar?<\/strong> Entre 7 e 9 minutos, conforme o formato. A Christmas Pasta cozinha em 7 minutos, Fiori alla Zucca e Blossom em 8, e Fusilli Amalfi, Fiori Positano e Nuvole 4 Sapori em 9.<\/p>\n\n\n\n

Os formatos coloridos s\u00e3o aromatizados de forma natural?<\/strong> S\u00ec. Il colore e il sapore derivano da ingredienti naturali inseriti nell’impasto: zucca, barbabietola, spinaci, carota nera e pomodoro in polvere. Nei Fiori Positano al Limone si aggiungono il succo di limone di Sorrento e la curcuma.<\/p>\n\n\n\n

O que diferencia esses formatos do macarr\u00e3o comum?<\/strong> La trafilatura al bronzo e l’essiccazione lenta e a bassa temperatura. La prima lascia una superficie ruvida che trattiene il condimento, la seconda avviene a bassa temperatura, in molte ore, e preserva aroma e tenuta in cottura. Il risultato \u00e8 una pasta che si lega meglio al sugo.<\/p>\n\n\n\n

Os formatos aromatizados t\u00eam sabor diferente?<\/strong> T\u00eam uma nota suave do ingrediente, que acompanha o molho sem encobri-lo. Por isso, pedem um preparo simples: um creme, uma ricota, um queijo.<\/p>\n\n\n\n

Quanto tempo duram?<\/strong> 36 meses, em local fresco e seco.<\/p>\n\n\n\n

Dove si acquistano le novit\u00e0 2026?<\/strong> Est\u00e3o a chegar a muitos dos nossos revendedores. Para saber mais, entre em contacto connosco!<\/a>.<\/p>\n\n\n\n

Neste #WorldPastaDay<\/strong><\/em> com o seu formato preferido e compartilhe o seu prato em nossos canais sociais<\/a>!<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

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