Faella Ziti Tagliati are perfect for an iconic baked Ziti, or paired with any hearty sauce like a Neapolitan ragù. Faella is crafted according to tradition in Gragnano, the legendary birthplace of Italian dried pasta. The hard durum semola flour used to make Ziti is 100% Italian semola di grano duro. That's why, when cooked, Ziti Faella fill the room with the intense aroma of freshly baked bread and toasted grain. Their slightly rough, porous texture creates an ideal surface for collecting sauces, while its consistency is firm and chewy even when you bake them. Just cook your Ziti al dente to savor their rich flavor and great texture fully! This pasta is real Italian pasta at its best. ...read more
Pastificio Faella has been producing pasta in Gragnano, a town south of Naples in Campania, since 1907. There, the breezes that flow from the mountains to the sea create the perfect conditions for drying pasta, while the pristine spring water from the Lattari Mountains used to make the dough complements this uniquely ideal setting. Ziti Faella are extruded through traditional bronze dies designed specifically for each shape, then air-dried slowly. That's what makes a huge difference between industrial and artisanal pasta: the former is dried in less than an hour at high temperatures through electric ovens, the latter naturally and for at least two days. Because of this slow process, Ziti Faella are easily digested and give a great sense of satiety.
