Eliche Giganti Gragnano IGP Di Martino at a glance
Eliche Giganti Gragnano IGP by Pastificio Di Martino are large spiral durum wheat pasta certified Pasta di Gragnano PGI, supplied in 500 g bags (carton of 6, 3 kg). Bronze-drawn for a rough, porous surface that grips sauce and slow-dried at low temperature, they hold an excellent al dente bite, cooking in about 10 minutes. Made with only durum wheat semolina and water in Gragnano, near Naples, the historic home of Italian dried pasta.
What is Pasta di Gragnano IGP?
Pasta di Gragnano is a Protected Geographical Indication (PGI), a quality mark recognised since 2013 and reserved for dried durum wheat pasta produced entirely in Gragnano, in the province of Naples. The designation requires bronze drawing and slow drying at controlled low temperatures, the methods that give Gragnano pasta its characteristic rough surface, amber colour and superior cooking resistance. The water used comes from the local supply, historically prized for pasta making.
Di Martino, Gragnano pasta since 1912
Pastificio Di Martino has produced pasta in Gragnano since 1912 and today operates as a Societa Benefit. It works durum wheat semolina with the traditional Gragnano method: bronze dies and long, gentle drying that preserve the wheat aroma and the structure of the gluten. The result is a pasta that stays firm and separate on the plate, a hallmark sought by professional kitchens.
Eliche giganti: shape and grip
Eliche giganti are large, open spirals whose deep grooves and wide surface trap sauce far better than a smooth pasta. The generous size makes them a striking plated shape and an ideal partner for rich, chunky condiments. Bronze drawing leaves a microscopically rough surface so cream, ragu and vegetable sauces cling rather than slide off, building flavour in every forkful.
Cooking
Cook the eliche in plenty of salted water, roughly 1 litre and 10 g of salt per 100 g of pasta, for about 10 minutes for a firm al dente; check a minute early for service. Thanks to the Gragnano method this pasta tolerates a slightly longer cook and holds its shape well, which suits batch cooking and finishing the pasta directly in the sauce.
Professional uses and pairings
The large spirals shine with structured sauces: meat ragu, sausage and broccoli, cream and mushroom, baked pasta, or a robust tomato and basil. They also work in cold pasta salads where the grooves hold dressing. Allow about 80 to 100 g per portion as a main course. Bronze-drawn Gragnano pasta is a credible centre-of-plate choice for trattorie and quality restaurants.
Storage, who it is for and LAPA delivery
Store in a cool, dry place away from light and humidity; as a dried pasta it keeps for many months unopened. Eliche Giganti Gragnano IGP suit trattorie, restaurants and caterers that want a certified, premium Italian pasta. LAPA delivers across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.
