Spaghettoni Mealitaly should be eaten slowly, savoring and enjoying all its flavor: from a simple dressing with cherry tomatoes, basil and oil to other more elaborate sauces. This type of pasta hardly leaves anyone disappointed and is recommended for any Culinary “experiments” as with this pasta you are safe.
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