Mezzani Tagliati Rigati Gragnano IGP 12x500 g (Carton 6 kg) — Di Martino

Mezzani Tagliati Rigati Gragnano IGP Di Martino

Mezzani Tagliati Rigati are a short, ridged cut pasta of Pasta di Gragnano IGP, made by Pastificio Di Martino from 100% Italian durum wheat semolina, bronze-drawn and slowly dried at low temperature. The grooved, porous surface clings to sauces and ragouts, while the slow drying preserves the wheat aroma and a firm al dente bite in about 10 minutes. Supplied in a professional carton of 12 sealed 500 g packs (6 kg total) for restaurants, pizzerias and delicatessens.

What is Pasta di Gragnano IGP

Gragnano, on the Sorrento peninsula near Naples, is regarded as the birthplace of Italian dry pasta. For over three centuries its pasta makers have used the humid air rising from the valley and local spring water to dry pasta slowly, a method still protected today by the Pasta di Gragnano IGP mark. The IGP specification requires 100% Italian durum wheat semolina, bronze drawing and slow low-temperature drying, the three features that give Gragnano pasta its rough surface, golden colour and strength in cooking.

The producer: Pastificio Di Martino

Pastificio Di Martino was founded in Gragnano in 1912 by Giuseppe Di Martino and is today run by the third generation of the family from its historic home in Via Castellammare. One of the historic names of the area, the company is a Societa Benefit and produces under the Pasta di Gragnano IGP designation, combining traditional bronze drawing with strictly Italian wheat supply chains.

Sensory profile

The bronze die leaves a deliberately rough, matte surface that holds sauce on every piece. The dough has the amber colour of Italian durum wheat and, after slow drying, keeps a clean wheat scent and an elastic, firm texture that resists overcooking. Cooked al dente, the ridged mezzani stay separate and full-bodied on the plate.

Technical specifications

Short ridged pasta, 500 g per pack, carton of 12 packs (6 kg). Ingredients: durum wheat semolina, water. Cooking time about 10 minutes to al dente. Bronze-drawn, slow low-temperature drying. 100% Italian wheat. Pasta di Gragnano IGP certified. EAN 8002459901589. Contains gluten (wheat); may contain traces of eggs, soya and milk. Store in a cool, dry place away from light.

Professional uses

Mezzani rigati are a versatile short cut for the professional kitchen. Use them for baked pasta and timballi, where the ridges trap meat ragout and bechamel; with hearty Neapolitan meat ragu slow-cooked for several hours; with seafood sauces of clams, mussels and cherry tomatoes; with rich vegetable sauces such as aubergine and ricotta; or simply with a fresh tomato and basil sauce finished with extra virgin olive oil. Recommended portion 80-100 g of dry pasta per person.

Pairings

Pair with San Marzano tomatoes and peeled tomatoes, extra virgin olive oil, fresh basil, aged Parmigiano Reggiano or Pecorino, and Italian cured meats for baked dishes. The robust ridged shape supports both creamy and meat-based sauces.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient pasta ships without a cold chain: direct distribution across Zurich, Winterthur, Aargau, St. Gallen and Basel, and 24-48 hour shipping with partner couriers (Swiss Post PostPac, Planzer, Galliker) to Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos). Pallet quantities available for stocking professional kitchens.

Who it is for

Designed for restaurants, pizzerias, trattorias, hotels, delicatessens, canteens, Italian grocery stores and private customers who want certified Gragnano IGP pasta. Over 1,500 chefs in Switzerland choose LAPA for authentic Italian ingredients.