Mealitaly strictly adheres to the tradition of this classic and simple pasta, making it special. The Gragnano penne, in fact, is also ideal for special recipes, like the famous Penne alla Nerano, a typical dish from Cilento, made with zucchini, eggs and parmesan cheese. The ribbed penne gives its best with vegetable sauces, such as the classic boscaiola.
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