Ziti from Gragnano are a typical Campanian pasta shape, reintroduced by Il Mulino di Gragnano in its classic version of durum wheat semolina. In ancient times, the term ziti referred to young boys and girls who were engaged. It is a long, tubular pasta shape that tradition dictates should be broken by hand before cooking. Il Mulino di Gragnano offers them already cut, ready to be cooked, in their classic version of durum wheat semolina. Smooth Ziti from Gragnano, the history The origins of ziti are almost unknown. Certainly of southern origin, it is thought that at one time women without husbands, known as zite, were tasked with preparing ragù with pasta on Sunday mornings, staying home instead of attending Sunday mass. Other versions suggest that it was a typical format for weddings, where the newlyweds, the "ziti", had them served during the lunch. Whatever the correct version, it is certain that ziti have become part of typical Neapolitan cuisine, becoming famous abroad as well.
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Ziti from Gragnano are a typical Campanian pasta shape, reintroduced by Il Mulino di Gragnano in its classic version of durum wheat semolina. In ancient times, the term ziti referred to young boys and girls who were engaged. It is a long, tubular pasta shape that tradition dictates should be broken by hand before cooking. Il Mulino di Gragnano offers them already cut, ready to be cooked, in their classic version of durum wheat semolina. Smooth Ziti from Gragnano, the history The origins of ziti are almost unknown. Certainly of southern origin, it is thought that at one time women without husbands, known as zite, were tasked with preparing ragù with pasta on Sunday mornings, staying home instead of attending Sunday mass. Other versions suggest that it was a typical format for weddings, where the newlyweds, the "ziti", had them served during the lunch. Whatever the correct version, it is certain that ziti have become part of typical Neapolitan cuisine, becoming famous abroad as well.
