What it is
Ziti Tagliati Lisci Gragnano IGP are durum-wheat semolina pasta with a smooth cut tube shape, supplied in 500 g packs and 12 pieces per case. The Gragnano IGP reference and the professional case format make the product easy to plan for recurring pasta service.
Producer and format
The pasta is supplied by Pastificio Di Martino. The documented format is one 500 g pack and 12 packs per case. The current product information also describes bronze-die processing and slow drying at low temperature.
Organoleptic profile
The bronze-die surface is designed to hold sauces, while the slow-dried durum pasta gives a firm structure when cooked correctly. The shape works with robust sauces, baked pasta and preparations where the sauce needs a dependable pasta surface.
Professional uses and quantities
Use about 80 to 100 g dry pasta as a starting portion and adapt to the menu. Cook in plenty of salted water; the current product information indicates about 9 minutes for an al dente result. Finish with the sauce immediately after draining.
Errors to avoid
Do not rinse the pasta after cooking, overcrowd the pot or let it stand in water after it reaches the desired texture. Stir during cooking and reserve enough sauce to coat the smooth-cut ziti evenly.
Storage and handling
Store the packs in a cool, dry place away from moisture and strong odours. Keep the case closed between uses and handle the packs cleanly during picking and preparation.
LAPA logistics in Switzerland
LAPA supplies the 500 g packs in 12-piece cases across Switzerland to restaurants, pizzerias, hotels, caterers and professional kitchens.
Who it is for
For kitchens looking for Gragnano IGP ziti with a documented 500 g pack, 12-piece case and pasta surface suited to sauces.
