Fusilli Corti col Buco Gragnano PGI 500 g (Box of 12) — Di Martino

Fusilli Corti col Buco at a glance

Fusilli Corti col Buco are short, hollow spiral pasta from Gragnano - a tight bronze-drawn twist with a hole running through it that traps sauce inside and out. Made by Pastificio Di Martino from durum wheat semolina and carrying the IGP (PGI) mark of Pasta di Gragnano. Supplied in 500 g packs, 12 to a carton. A robust, fun shape that performs from weeknight service to baked pasta.

What Pasta di Gragnano IGP is

Pasta di Gragnano IGP is a protected pasta made in Gragnano, near Naples, the town that has been Italy's pasta capital since the 16th century. By specification it is made only from durum wheat semolina and local water, bronze-drawn and dried slowly at low temperature - the method that gives it its rough, porous surface and superior cooking quality.

Origin

Gragnano sits on the Sorrento peninsula in Campania, where the sea breeze and mountain air once dried pasta in the open street. The town earned its IGP in 2013, recognising centuries of know-how.

The producer

Pastificio Di Martino has made pasta in Gragnano since 1912. Four generations on, it remains one of the most respected names of the Gragnano tradition, combining selected durum wheat, bronze dies and slow drying.

Why bronze-drawn matters

Extruding the dough through bronze dies, rather than Teflon, leaves the surface rough and porous. That texture grips sauce instead of letting it slide off - the difference between pasta that merely holds sauce and pasta that marries it.

Technical specifications

Made from durum wheat semolina and water. 500 g packs, 12 per carton. Contains gluten. Store in a cool, dry place. Average values per 100 g (dry): about 357 kcal, 1.5 g fat, 13 g protein, 71 g carbohydrate.

How to cook and use

Cook in plenty of salted boiling water and drain al dente. The spiral and central hole make fusilli corti col buco ideal for hearty, chunky sauces - meat ragu, sausage and broccoli, vegetable and tomato - and they hold up beautifully in baked pasta and cold pasta salads. The twist catches every bit of sauce.

Pairings

Neapolitan ragu, sausage and friarielli, tomato and ricotta, pesto, or grated Pecorino and black pepper.

Storage and delivery

Store in a cool, dry place away from light. LAPA delivers across Switzerland - to restaurants, pizzerias, hotels and Italian delis in Zurich, Bern, Geneva and beyond - six days a week and with no minimum order.

Who it is for

Restaurants and trattorias that want a genuine Gragnano IGP pasta, plus home cooks who care about real Italian texture and flavour.