Ziti are a smooth and hollow pasta shape. Tradition states that ziti must be long-shaped and should be broken before being cooked. “Pastificio dei Campi” has already cut them for you and turned them into a short pasta shape. The name ziti comes from the word “zite” which was how unmarried women who were in charge of preparing pasta with Neapolitan ragout on Sunday morning were called. As a matter of fact, the most common sauce pairing for this pasta is this ragout, although they are also delicious baked with sausages and scamorza cheese.

Ziti pasta from Gragnano PGI by “Pastificio dei Campi” is made from durum-wheat semolina grown in the company’s fields in Apulia. The product specifications established by the PGI certification mark - which the city of Gragnano has obtained in 2013 - state that pasta must be extruded through bronze dies; this is an artisan technique allowing for a rough pasta surface which best absorbs sauces. “Pastificio dei Campi” carries out a manual processing with the purpose of only making prime-quality pasta, following local traditions from Gragnano, where pasta has been produced since the 16th century.

The Ziti pasta from Gragnano PGI is packaged in cardboard cases only made with recyclable materials, to respect the environment and the territory and to guarantee high-quality raw materials.