Description
A 300 g pack of ziti, the long Neapolitan tube to break by hand, in organic durum wheat.
Organic durum wheat semolina and water are the only ingredients. Pasta Orobio of Altamura sources native wheat varieties from certified farms in Puglia and Basilicata, bronze-draws the long tubes and dries them slowly at low temperature. The semolina is checked in the laboratory before processing, and analysis finds no detectable mycotoxins (below 20 ppb). Cooking time 8 minutes, as indicated by the producer. Store in a cool, dry place.
For restaurants and chefs. In a small kitchen, 300 g makes about three plates of 100 g, enough to test a regional dish such as ziti with genovese sauce or with a tomato and meat ragù. Breaking the ziti by hand at the pass is a gesture guests notice in an open kitchen. Cook for the producer’s 8 minutes, or slightly less if they go on to bake.
For specialty and Italian stores. Customers who know penne and rigatoni may never have seen ziti whole, so the 300 g pack works as a curiosity. A short explanation at the shelf, long Neapolitan pasta broken by hand, turns it into an easy story to sell. It also fits gift boxes built around southern Italian cooking.
Format guidance: the 300 g pack is sized for retail discovery and small kitchens. The 500 g pack gives a better cost per portion for regular use.
Specs: 300 g, case of 16, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
