Manfredine di Gragnano IGP Di Martino: authentic Neapolitan ribbon pasta
Manfredine di Gragnano IGP by Pastificio Di Martino are a long ribbon pasta with a wavy edge, made from 100% durum wheat semolina, bronze-die drawn and slowly dried at 40-60 °C entirely within the municipality of Gragnano (Naples). Each 500 g pack cooks in about 10 minutes al dente and delivers 14.3 g of protein per 100 g; the case holds 12 units. The IGP mark certifies that every production stage takes place within the Gragnano territory.
What Manfredine are
Manfredine are a traditional Campanian format: long, flat ribbons with a characteristic rippled, curly edge that increases surface area and grips the sauce. They belong to the great family of Gragnano ribbon and long pasta, alongside fettucce and reginette. The wavy border is not just decorative: it holds rich, structured sauces far better than a smooth edge.
Gragnano, the city of pasta
Gragnano has been the city of pasta for over 500 years. Set between the Monti Lattari and refreshed by the sea breeze, it has always enjoyed a humid climate ideal for drying pasta outdoors, spread on canes along the main street for centuries. This unique combination of water, climate and craft is the reason the Pasta di Gragnano earned IGP protection: all processing must take place within the municipal boundaries of Gragnano.
The producer: Pastificio Di Martino
Pastificio Di Martino was founded in 1912 on Via Castellammare in Gragnano. Now in its third generation of family ownership and present in dozens of countries, it remains one of the leading names of Gragnano pasta and operates as a Società Benefit. The pasta is bronze-die drawn and slowly dried at low temperature, the two pillars of the Gragnano IGP method.
Bronze die and slow drying
Bronze-die drawing creates micro-roughness on the surface of the pasta: once cooked, this porous texture captures and retains sauce, increasing flavour contact and releasing the natural fragrance of the grain. Slow drying between 40 and 60 °C over many hours gives the recognizable pale straw colour and preserves the aromas and the protein structure of the semolina, including lysine which degrades at higher drying temperatures.
Technical characteristics
Ingredients: durum wheat semolina and water. Contains gluten; may contain traces of soy. Average nutritional values per 100 g: 1502 kJ / 354 kcal, fat 1.3 g (of which saturates 0.3 g), carbohydrate 70.6 g (of which sugars 3.2 g), fibre 3.2 g, protein 14.3 g, salt 0.02 g. Cooking time about 10 minutes for an al dente result; the rough bronze-drawn surface means the sauce binds to the pasta during the final toss in the pan.
Professional uses in the kitchen
Manfredine are made for full-bodied sauces. Pair them with a Neapolitan ragù simmered for hours, with a sausage and chestnut ragout, with porcini mushroom sauces or with hearty vegetable dressings. Finish the cooking directly in the sauce for the last two minutes and toss off the heat so the rippled edge soaks up the condiment. Avoid pairing such a structured ribbon with delicate oil-based dressings: the format calls for body and richness.
Pairings and complementary products
Build a complete Gragnano dish with San Marzano DOP peeled tomatoes, freshly grated Parmigiano Reggiano DOP and a finishing extra virgin olive oil. For a quick, high-quality service, combine the Manfredine with a ready-made sausage and chestnut ragout from the LAPA range.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product no cold chain is required: distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, with 24-48 hour shipping to Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stock storage by professional kitchens.
Who it is for
Designed for restaurants, pizzerias, trattorias, hotels, delicatessens, Italian grocery stores, canteens and private customers passionate about authentic Italian cuisine who want certified Pasta di Gragnano IGP in a practical 500 g format, case of 12.
