Description
Ziti: long, smooth tubes from the Neapolitan table, broken by hand before cooking.
Pasta Orobio describes them as “lunghi e lisci, simbolo delle tavole napoletane”, to be broken by hand and served with ragù or baked sauces. They are made in Altamura from organic durum wheat semolina and water, with native wheat varieties from certified farms in Puglia and Basilicata, bronze-drawn and dried slowly at low temperature. The semolina is laboratory-checked before processing, and the pasta shows no mycotoxins detectable by specific analysis (below 20 ppb). Cooking time 8 minutes, according to the producer. Store in a cool, dry place.
For restaurants and chefs. Ziti belong to Neapolitan Sunday cooking: break them by hand into short lengths for ziti al ragù napoletano, for a genovese with slow-cooked onions, or for a baked timballo. The producer gives 8 minutes of cooking; for baked dishes, drain them early and let the oven do the rest. A 500 g pack with a 24-month shelf life keeps this specialty in stock for weekly menus.
For specialty and Italian stores. Ziti carry a strong regional story, the long pasta that families break by hand for the Sunday ragù, and that story sells at the shelf. Whole ziti are a less familiar sight on shelves abroad, which gives an Italian store a reason for customers to come back. The 500 g pack suits families planning a traditional baked dish.
Format guidance: the 500 g pack covers kitchen use and family baking dishes. The 300 g pack suits first purchase and gift selections.
Specs: 500 g, case of 12, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
