PGI Gragnano Pasta, 100% Italian durum wheat.
With an intermediate diameter, narrower than the Ziti and larger than that of the Bucatini, the Mezzani are a very popular format in the Neapolitan cousine. To be broken by hand, since ancient times they were wrapped in sugar paper, also known as “macaroni paper“. Taking up this Gragnanese tradition, this format is still hand-packaged today and must be rigorously broken by hand and combined with meat sauces, or “allardiato” as tradition dictate.
Perfect with: Recipes with meat or fish but also with cheese and crustaceans sauces
Cook it like this: Mixed in a pan with sauce or baked, for a delicious Timballo (macaroni pie)
Suggestion of pastamakers: Why prefer the shapes to be broken by hand to those cut?
The pasta shapes with holes and double lengths such as Candles, Ziti and Mezzani, are dried vertically, hung on the reeds and for this reason they are open only on one side, producing enzymatic processes that occur only in these conditions, therefore lengthening of much drying times compared to short pasta shapes, even 24-48 hours needed to extract the moisture trapped in the long columns of pasta. Thanks to this particular drying process, the pasta acquires a completely different flavor, extraordinarily rich, with hints of almond and hay, slightly fermented and lacking in sweetness. But then, do you really want to give up the pleasure of picking up the irregular pieces broken and seasoned in abundance left at the bottom of the pot?