Radiatori Pasta di Gragnano IGP by Di Martino
Di Martino Radiatori are a short pasta shape made from 100% Italian durum wheat semolina and spring water from the Monti Lattari, bronze-drawn and slowly dried at low temperature in Gragnano (Naples). Certified Pasta di Gragnano IGP, they cook al dente in 7 minutes and deliver 14 g of protein per 100 g. Each case contains 12 packs of 500 g, ideal for professional kitchens and Italian grocery stores in Switzerland.
What Are Radiatori?
The radiatore takes its name from its shape: concentric fins around a compact core, inspired by mechanical radiators. The fins multiply the surface that holds the sauce, making this one of the best short shapes for thick condiments. The bronze die leaves a rough, porous texture that binds sauces far better than smooth, industrially drawn pasta.
Pasta di Gragnano IGP: A Protected Designation
Gragnano, between the Monti Lattari and the Gulf of Naples, has been a city of pasta makers for centuries. The Pasta di Gragnano IGP designation protects pasta produced in Gragnano with durum wheat semolina, bronze dies and slow low-temperature drying. Only producers who follow this method may use the IGP mark on the pack.
The Producer: Pastificio Di Martino, Since 1912
Pastificio Di Martino has been making pasta in Gragnano since 1912, when Giuseppe Di Martino acquired the pasta factory where he had worked since childhood. Today the company, led by the third generation of the family, produces more than 120 pasta shapes using only 100% Italian durum wheat and spring water from the Monti Lattari.
Technical Specifications
Ingredients: durum wheat semolina, water. Contains gluten. Cooking time: 7 minutes al dente. Nutritional values per 100 g: energy 1502 kJ / 354 kcal, fat 1.3 g (of which saturates 0.3 g), carbohydrates 70.0 g (of which sugars 3.3 g), fibre 3.3 g, protein 14.0 g, salt under 0.01 g. Pack: 500 g. Case: 12 packs, 6 kg total. EAN 8002459560502.
Professional Uses
Calculate 90-100 g per portion as a main course. Drain 1 minute before the end of the 7-minute cooking time and finish the pasta in the pan with the sauce. The concentric fins trap meat ragù, tomato and vegetable sauces and cheese creams; radiatori also keep their structure in baked pasta dishes, buffet trays and banqueting lines.
Pairings and Menu Ideas
Classic pairings: San Marzano DOP peeled tomatoes for a simple tomato sauce, Parmigiano Reggiano DOP for the final mantecatura, extra virgin olive oil and fresh basil. For richer menus, combine radiatori with four-cheese cream or sausage-based sauces.
Storage and Shelf Life
Store at room temperature in a cool, dry place, away from heat sources and direct light. Dry pasta keeps its quality for the entire shelf life printed on the pack; once opened, keep the bag closed and use within a few weeks.
Delivery and Logistics in Switzerland
B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, Schaffhausen, St. Gallen, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) shipping within 24-48 hours with partner couriers (Swiss Post, Planzer, Galliker). Dry goods travel at controlled ambient temperature, ideal for stock orders on full cartons.
Who Is It For?
Italian restaurants, trattorias, pizzerias with a pasta menu, hotels, caterers, delicatessens, Italian grocery stores and private customers who want certified Gragnano IGP pasta from one of the historic pasta factories of the city.
