1kg or 12Kg multipack
Ziti have always been one of the most popular shapes in Campania, ideal if combined with intense spices that create an excellent balance with the intensity of this exceptional cut of Pasta di Gragnano IGP. Their name comes from the ancient tradition that women with no husbands - the "Zite" - had to stay home to break pasta for Sunday meals instead of going to Mass with the family. Wrapped in "macaroni paper" as it was once done, this shape must be broken by hand dipping into water. Combine them with the "Genovese" meat sauce, one of the most iconic Neapolitan recepies! If you are wondering why would you chose the shapes to be broken by hand to those cut, the shapes with hollow dough and double length such as candles, ziti and mezzanines are drained vertically hanging on the reeds. For this reason they are open only on one side, which leads to enzymatic processes that occur only under these conditions, thus extending the drying times. 24 to 48 hours, are necessary to extract the moisture trapped in the long dough columns. Thanks to this particular drying process, the pasta acquires a completely different flavor, extraordinarily rich with notes of almond and a slightly fermented hay
Our pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina and local spring water. Contains a minimum of 14% protein, firm to cooking and highly digestible
Mantecata and Al forno
Al dente in :
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IGP Gragnano Pasta
100% Italian durum wheat semolina
We use only the best 100% Italian durum wheat semolina (non GMO) containing a minimum of 14% protein. Our wheat comes from fields dedicated to its cultivation for over 2000 years in the south of Italy