What it is
Vermicelloni 2.4 mm are long Pasta di Gragnano IGP made with durum wheat semolina and water. The piece format is 500 g and the case contains 24 packs, for a documented 12 kg case weight.
Producer and origin
Pastificio Di Martino and the Gragnano IGP designation are associated with this product; the stated pasta tradition dates from 1912. The name DI MART remains the commercial reference used for the item.
Organoleptic profile
Bronze drawing gives the surface a rough texture that helps sauces adhere. The 2.4 mm vermicelloni deliver a firm, substantial bite suited to robust pasta dishes.
Professional uses
Use them with tomato sauces, ragù, seafood sauces or other condiments that benefit from strong adhesion. Their long format also gives a clear visual presence on a restaurant plate.
Doses and service
Use about 80 to 100 g of dry pasta per first-course portion, adjusting to the menu. Cook in plenty of salted water and finish the drained pasta in the sauce to coat the rough surface.
Common mistakes to avoid
Do not rinse the pasta before a hot sauce, break the long strands unnecessarily or leave them in cooking water after the desired texture is reached. Avoid using a thin dressing that cannot stay on the surface.
Storage
Store the unopened packs in a cool, dry place away from moisture and heat. Close an opened pack carefully and follow the label instructions for storage and use.
LAPA logistics in Switzerland
This is an ambient dry-grocery product. LAPA supplies professional customers across Switzerland through its foodservice logistics; the 500 g pack and 24-pack case format support planned restaurant stock.
Who it is for
Designed for restaurants, trattorie, pizzerias, hotels, caterers and chefs who want a long Gragnano pasta with IGP identification and a sauce-holding bronze-drawn surface.
