PGI Gragnano Pasta, 100% Italian durum wheat.
Always one of the most popular shapes in Campania, Ziti are perfect with intense sauces, able to create an excellent balance with the gustatory intensity of this extraordinary pasta shape. Their name derives from the past custom that we had women without husbands – the “zite” in fact – of staying at home to break pasta for Sunday sauces instead of going to mass with their families.
Wrapped in “macaroni paper” as it once was, this format must be broken by hand before being dipped in water. Best performance? Combine them with the “Genoese” meat sauce, one of the most classic Neapolitan dishes!
Perfect with: Meat, vegetables, fish or cheese sauces
Cook it like this: Mixed with meat or fish ragù, also baked in oven
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?