Mezzi Occhi di Lupo Gragnano PGI Di Martino
Mezzi Occhi di Lupo are short, ridged tube-shaped pasta made by Pastificio Di Martino from 100% durum wheat semolina and water from the local spring aquifer. Protected by the Pasta di Gragnano PGI mark, they are bronze-drawn and slowly dried at low temperature (40-85 degrees C), reaching al dente in 11 minutes. The case holds 10 packs of 500 g (5 kg total), shelf-stable and ready for professional storage.
What is Pasta di Gragnano PGI
Gragnano, a small town on the hills above the Sorrento Coast near Naples, has been a symbol of Italian pasta for over 500 years. The Pasta di Gragnano PGI specification requires that the entire production and packaging cycle take place within the municipality of Gragnano, using high-quality durum wheat semolina mixed with water from local mountain springs, bronze extrusion, and slow drying between 40 and 85 degrees C for 4 to 60 hours depending on the format. This slow process, followed by gentle cooling, is what guarantees firmness in cooking and the unmistakable flavour.
The producer: Pastificio Di Martino
Founded in Gragnano in 1912 by Giuseppe Di Martino and now run by the third generation of the family, Pastificio Di Martino is one of the historic names of the Sorrento Coast. The company exports to 36 countries while keeping family tradition alive, building its reputation on bronze drawing, slow drying, the bond with its territory and respect for quality raw materials.
Sensory characteristics
Bronze drawing gives the pasta a rough, matte, porous surface that grips sauces far better than smooth Teflon-drawn pasta. The slow drying preserves the wheat aroma and a firm, elastic bite, with 14 g of protein per 100 g. The short ridged tube shape, halfway between a tube and a rigatone, is built to trap thick sauces and legumes inside and around each piece.
Professional uses in the kitchen
This is a classic format for hearty Campanian recipes. Use it for pasta e fagioli and pasta e patate, where the short tubes hold the creamy starch; for dense vegetable and legume soups; for robust meat ragu; and for baked timbales and pasta al forno, where the ridges and porosity keep every bite coated. Cook in plenty of salted water (1 litre and 10 g of salt per 100 g of pasta), drain one minute early and finish in the sauce. Recommended portion: 80-100 g per person.
Pairings
Pair with San Marzano tomatoes, extra virgin olive oil and Parmigiano Reggiano DOP, or with cannellini and borlotti beans, smoked provola and a drizzle of raw oil. For baked dishes combine with fiordilatte, basil and a slow-cooked Neapolitan ragu.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As a shelf-stable ambient product it ships in full cases, perfect as stock for professional clients.
Who it is for
Designed for restaurants, pizzerias, trattorias, hotels, delicatessens, canteens, Italian grocery stores and private customers passionate about authentic Italian cuisine. More than 1,500 chefs in Switzerland choose LAPA every morning.
