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CARMIANO Mezzanelli IGP 500 g
The MEZZANELLI were originally born as a long and double pasta shape, typically Neapolitan, traditionally broken to an “average” length of 4-5 cm, from which they derive their name. Known in Neapolitan jargon also in the feminine variant of mezzanielle , a term of endearment that suggests a versatile type of pasta suitable for any sauce.
Have you ever tried its best version of lardiata?
Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content. To be certified ‘Pasta di Gragnano‘, it has to contain at least 13% protein, whereas regular pasta normally has 11.5%. The dough must be extruded through rough bronze forms and, once it has taken shape, dried with a slow process (up to 60 hours).