This beautiful tin contains eight 500g packages of pasta, an apron, and a carry tote. Two Bombardoni, Two Eliche Giganti, Two Fusilli Lunghi col Buco, Two Ziti.
Pastificio Di Martino has always made PGI Gragnano pasta by mixing the best 100% Italian durum wheat semolina together with the spring water coming from Monti Lattari.
The extrusion of the dough through a bronze die and the particular drying process at low temperatures gives the pasta a very rough surface, to enhance the texture and keep the wheat aroma intact.
Made in Italy
Tin measures approx. 13"L x 13"W x 13"H and weighs approx. 15 lbs.
BLUE PIN-UP APRON: Elegance is in the details and then even the kitchen apron, from a useful accessory, becomes a chic detail! The Apron with Pin-up is one size, unisex, and is the perfect addition for all those who love to cook.
BOMBARDONI: Pasta shape with an excellent intensity given by the large size and the presence of ridges, particularly suitable for robust sauces based on meat or vegetables with a strong flavor, such as the most classic Sunday recipes which bind to its 100% Italian wheat flavor creating a perfect balance. We recommend trying them au gratin in the oven, to enjoy a real explosion of taste! Try it with Meat, cheese, and vegetable recipes. Cook it like this: Boiled "al dente" into plenty of salted water and mixed in a pan with sauce or baked in the oven, filled with ricotta cheese and mozzarella cheese.
ELICHE GIGANTI: Similar to Tortiglioni pasta (Rotini) but larger in size, this special shape traps the sauce inside its magnetic spiral. Beautiful to look at and exquisite in combination with many varieties of sauces, it is characterized by its great versatility. Try it with: Fish or vegetable sauces but also with meat and cheese. Cook it like this: Boiled "al dente" into plenty of salted water and mixed in a pan with sauce or baked in the oven with melted mozzarella cheese.
FUSILLI LUNGHI COL BUCO: Much appreciated for its sinuous shape, Fusilli Lunghi col Buco owe its name to the way they were made in the past when the pasta was twisted around a "spindle". Traditionally they are combined with a tomato sauce with ricotta cheese, parmesan cheese, and lots of fresh basil that can be wrapped perfectly with every turn of the fork. Try it with Vegetables, cheese, and meat sauces. Cook it like this: Mixed in a pan with sauce or baked. For a creative version try it in meat stock with a strange flavor, like Italian ramen!
ZITI: Special shape among the most popular in Campania thanks to its ancient tradition. Their name derives from the past custom of women without husbands - the "zite" in fact - of staying at home to break pasta for Sunday sauces instead of going to mass with their families. The Ziti is perfect with intense sauces, such as the Genovese recipe, a typical Neapolitan Sunday dish, which involves the long cooking of meat and plenty of onion, able to create an excellent balance with the gustatory intensity of this extraordinary pasta shape. Try it with Meat, cheese, or with crustaceans and mollusk sauces. Cook it like this: Mixed with meat or fish ragù or baked in the oven with melted mozzarella cheese.
