The ziti di Gragnano are a typical pasta shape from Campania, reintroduced by the Mulino di Gragnano in its classic version made of semolina flour. In ancient times, the term ziti referred to young boys and girls who were engaged.
It is a type of long, tubular pasta, which tradition dictates should be broken by hand before cooking. Il Mulino di Gragnano offers them already cut, ready to be cooked, in their classic version of semolina flour.
There is almost nothing known about the origins of ziti. Certainly of southern origins, it is thought that in the past, the task of preparing ragù with pasta on Sunday mornings was entrusted to women without husbands, the zite, who stayed home instead of attending Sunday mass.
Other versions suggest that it was a typical format for weddings, where the newlyweds, the "ziti", had them served during the meal. Whatever the correct version, it is certain that ziti have become part of typical Neapolitan cuisine, becoming famous abroad as well.
The production of ziti di Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best wheat from Puglia and uses only pure water from Monte Faito.
An essential tool is the bronze die, which ensures the porosity of the ziti, an indispensable characteristic to enhance the flavors of the dish. The drying process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing ziti aroma, flavor, and cooking stability.
Ingredienti: semola di grano duro, acqua sorgiva di Gragnano
100g di prodotto contengono in media:
Valore Energetico Kcal 351
Valore Energetico Kj 1489
Grassi 1,0 di cui Acidi Grassi Saturi 0,2
Carboidrati 71,0 di cui Zuccheri 3,0
Fibre 3,0
Proteine 13,5
Sale 0,02
Traditionally, the smooth ziti from the Gragnano Mill are paired with the heartier and more substantial sauces typical of the Neapolitan tradition, such as the Genovese sauce, a traditional dressing made from onions and beef rump that is slow-cooked for many hours.
Another excellent accompaniment is Neapolitan ragù, a ragù made from various cuts of meat such as sausages and ribs.
Thanks to their porosity and their ability to absorb aromas and flavors, the ziti from the Gragnano Mill are also great for making timballs or for making baked pasta.
MODALITÀ DI CONSERVAZIONE:
Si consiglia per una buona durata del prodotto e per gustarne la fragranza di conservarlo in luogo fresco ed asciutto, al riparo dai raggi solari , non conservare in frigorifero, non esporre all'acqua e al sole.
€ 4,40
per 500g
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Ziti sliced smooth durum wheat semolina from Gragnano
Campania
