Gragnano Penna created by Mealitaly in its smooth variant, is very special due to its porosity, in fact, not being grooved, it perfectly holds any kind of sauce. There are also recipes created specially for this type of pasta: penne all’arrabbiata, for example, or penne with classic Neapolitan meat sauce or Bolognese.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 8 to 10 minutes