Ziti Lunghi

Always one of the most popular shapes in Campania, Ziti are perfect with intense sauces that create an excellent balance with the flavor intensity of this extraordinary shape of Bronze die Pasta di Gragnano IGP. Their name comes from the past custom that single women – the “zite” precisely – had of staying at home to break the pasta for Sunday sauces instead of going to mass with their families. Wrapped in “macaroni paper” as was once done, this type of pasta must be broken by hand before being plunged into the water. Best performance? Pair them with “Genovese” meat sauce, one of the most classic Neapolitan preparations! A pasta maker's word: Why prefer shapes that need to be broken by hand to those that are cut? The hollow and double-length pasta shapes such as candela, ziti and mezzani are dried vertically hung on canes. Precisely for this reason they are only open on one side, producing enzymatic processes that only occur in these conditions and therefore greatly lengthening the 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 notes of slightly fermented almond and hay and no sweetness. And then do you really want to give up the pleasure of collecting the irregular broken and abundantly seasoned pieces left on the bottom of the pan?


Our pasta is Pasta di Gragnano certified IGP, Bronze die, slowly dried at low temperatures, produced with 100% Italian durum wheat semolina and local spring water.

Bronze die

Energy 1502kJ/354kcal
Fat 1,3 g
of which saturates 0,3 g
Carbohydrate 70,0 g
of which sugars 3,3 g
Fibre 3,3 g
Protein 14,0 g
Salt <0,01 g

• Mantecata
• Al forno