Spaghetti 1.7 mm Pasta di Gragnano IGP Pack 500 g — Di Martino

Spaghetti 1.7 mm Pasta di Gragnano IGP 500 g Di Martino — Authentic Neapolitan Pasta Since 1912

Spaghetti 1.7 mm Pasta di Gragnano IGP Di Martino: authentic Italian pasta IGP from Gragnano (Naples), 500 g pack, case of 24. Produced by Pastificio Di Martino, founded in 1912, with 100 percent Italian durum wheat semolina, bronze drawing and slow drying at low temperature according to the strict Consorzio Pasta di Gragnano IGP disciplinare. HACCP-compliant for HoReCa use.

What is Pasta di Gragnano IGP

Pasta di Gragnano IGP is the only Italian dried pasta with European Protected Geographical Indication, granted in 2013. The disciplinare requires production exclusively in the Gragnano municipal area (Naples), bronze drawing for porous and rough surface, and slow drying between 12 and 60 hours at maximum 80 degrees Celsius. The 1.7 mm spaghetti calibre is the technical reference for classic Neapolitan pasta service, optimal sauce-clinging surface.

The producer: Pastificio Di Martino

Pastificio Di Martino was founded in 1912 by Nicola Di Martino in Gragnano (Naples), one of the historic Italian pasta houses, now in the fourth generation under the leadership of Giuseppe Di Martino. The company is a founding member of the Consorzio Pasta di Gragnano IGP and operates BRC, IFS and ISO 9001 certifications. Di Martino is technical partner of Ferrari (the F1 team) for the official Ferrari pasta line and gained international media attention with the Dolce and Gabbana limited-edition collaboration in 2019.

Organoleptic and technical characteristics

Pale amber colour with porous matte surface from bronze drawing, firm al dente bite holding sauce well, slightly nutty aroma of toasted durum wheat, persistent finish. Cooking time 9 to 11 minutes for al dente, protein content around 13 grams per 100 g for elastic structure. Suitable for both traditional Neapolitan recipes and modern Italian compositions.

Professional uses

Five core applications for the kitchen brigade: spaghetti alle vongole at 90 grams per portion with fresh clams, garlic, parsley and white wine; spaghetti pomodoro e basilico at 80 grams per portion with San Marzano DOP tomatoes and EVO oil; spaghetti aglio olio peperoncino at 90 grams per portion with Roman-style emulsion; spaghetti cacio e pepe at 100 grams per portion with Pecorino Romano and freshly ground pepper; spaghetti alla puttanesca at 90 grams per portion with olives, capers and anchovies. Always cook in abundant salted water at 10 g salt per litre.

Common mistakes to avoid

Three errors at chef level: rinsing the pasta after draining, which strips the starch needed for sauce binding; using insufficient cooking water (less than 1 litre per 100 g) which makes the pasta sticky; overcooking past al dente by more than 30 seconds, which collapses the bronze-drawn texture. Always reserve 200 ml of cooking water per portion for emulsion mantecatura.

Storage and packaging

Store the sealed pack in a cool dry place away from direct sunlight and humidity; shelf life 36 months from production. Once opened, transfer to an airtight container at room temperature. Recyclable polypropylene pack with handle, case of 24 packs (12 kg total) for HoReCa stock rotation.

Distribution and logistics in Switzerland

LAPA delivers Di Martino pasta across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for chefs and Italian restaurants.

Who it is for

Italian restaurants and trattorias specialised in Neapolitan and Mediterranean cuisine, pizzerias for pasta menus, hotel kitchens and catering for buffet stations, Italian delicatessens and gastronomies, gourmet retailers and discerning private clients seeking IGP-certified Gragnano pasta at HoReCa pricing. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.