Long Fusilli col Buco, Pasta di Gragnano PGI
The Fusilli Lunghi col Buco by Pastificio Di Martino are authentic Pasta di Gragnano PGI, made with 100% Italian durum wheat semolina and spring water, bronze-die extruded and slowly dried at low temperature. The 500 g pack comes in a case of 12, with a minimum 14% protein content and a cooking time of 8 minutes al dente. Their long spiral with a central hole captures rich sauces, making them a benchmark long-cut pasta for professional kitchens.
What Pasta di Gragnano PGI Is
Gragnano, at the foot of the Monti Lattari near Naples, is known as the city of pasta: its position between sea and mountains created the ideal humidity for open-air drying as early as the 16th century. Pasta di Gragnano was the first pasta in Europe to obtain the Protected Geographical Indication, published in the Official Journal in 2010. The PGI specification requires bronze-die extrusion, slow drying and durum wheat semola, guaranteeing porosity, aroma and cooking firmness.
The Producer: Pastificio Di Martino
Founded in Gragnano in 1912 by Giuseppe Di Martino, Pastificio Di Martino is one of the historic names of Gragnano pasta and operates today as a Societa Benefit. The pasta is bronze-die extruded to obtain a porous, rough surface and dried slowly at low temperature, a method that preserves the wheat aroma and the structure of the gluten network.
Sensory Profile
The dough has a warm golden colour typical of high-quality durum wheat. The rough bronze-die surface holds sauces evenly; the long spiral and central hole give a satisfying bite and excellent firmness even under high service volumes. On cooking the pasta releases a clean wheat aroma, with no chalky core when cooked to 8 minutes al dente.
Technical Specifications
Ingredients: durum wheat semolina, water. Contains gluten. Nutritional values per 100 g: 354 kcal / 1502 kJ, fat 1.3 g (of which saturates 0.3 g), carbohydrate 70.0 g (of which sugars 3.3 g), fibre 3.3 g, protein 14.0 g, salt below 0.01 g. Net weight 500 g per pack, case of 12. Wheat grown and milled in Italy. EAN 8002459901329.
Professional Uses
Pair with Neapolitan beef ragù for a slow Sunday-style dish; with San Marzano tomato sauce enriched with ricotta and plenty of basil, the traditional Gragnano dressing; with seafood such as clams, mussels and cherry tomatoes; with creamy vegetable sauces (courgette, saffron, pecorino); or oven-baked. Cook 8 minutes al dente, drain one minute early and finish in the pan (mantecatura) with a ladle of cooking water. Dose 80-100 g per portion as a main course.
Pairings
Excellent with San Marzano peeled tomatoes, extra virgin olive oil, aged Parmigiano Reggiano, fresh ricotta and basil. For seafood versions, combine with quality canned tuna or fresh shellfish.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As an ambient long-life product it requires no cold chain and is ideal for professional stock building.
Who It Is For
Designed for restaurants, trattorias, pizzerias with kitchen, hotels, delicatessens, catering and Italian grocery stores, as well as private customers passionate about authentic Italian cuisine looking for genuine Pasta di Gragnano PGI.
