What it is
Trofie Gragnano IGP are short, twisted pasta made from durum wheat semolina and water. The IGP reference by Pastificio Di Martino brings a traditional Gragnano-style shape to professional pasta service.
Producer and format
The product is supplied by Pastificio Di Martino in 500 g packs. The case contains 8 packs of 500 g, for 4 kg total, which makes ordering and stock planning straightforward.
Organoleptic profile
The twisted shape and slightly porous surface hold pesto and other sauces effectively. The pasta develops a firm al dente bite when cooked correctly and gives a clean durum-wheat flavour.
Professional uses and quantities
Use 80 to 100 g of dry pasta as a starting portion for a main course, adjusting to the menu and sauce. Trofie are particularly suited to pesto, tomato sauces, vegetable preparations and ragù that benefit from good sauce adhesion.
Common mistakes to avoid
Do not rinse the pasta after cooking when it is destined for a hot sauce. Keep enough cooking water to adjust the emulsion, stir during cooking, and taste around the 12-minute cooking indication rather than relying on the clock alone.
Storage and handling
Store the unopened packs in a cool, dry cupboard away from moisture and strong odours. Keep opened pasta sealed, rotate the 500 g packs, and prepare the product according to the label and the kitchen's food-safety procedures.
LAPA logistics in Switzerland
LAPA supplies the 8 by 500 g case format to professional kitchens and food-service operators across Switzerland. The 4 kg case supports planned replenishment for restaurants, trattorias, caterers and hotels while keeping the pack unit clear.
Who it is for
This pasta is for restaurants, trattorias, caterers and hotels looking for a versatile IGP pasta with a practical 500 g pack. It works in everyday service as well as in menus built around pesto and regional Italian sauces.
