Gragnano IGP Ziti

Gragnano IGP Ziti

The pasta-making heritage of Gragnano meets one of the most iconic dishes of Neapolitan cuisine. Gragnano IGP Ziti are distinguished by their long, tubular shape, rough, porous surface and firm texture, making them ideal for rich, full-bodied sauces.

Made from durum wheat semolina according to Gragnano’s traditional pasta-making methods, bronze-die extrusion and slow drying give the pasta a surface that holds the sauce beautifully while maintaining a satisfying texture when cooked. Ziti are closely associated with traditional Neapolitan celebratory meals, where the long pasta is traditionally broken by hand before cooking.

One of their most classic pairings is Neapolitan Genovese sauce, a rich, velvety preparation made by slowly cooking beef with generous quantities of onions until the ingredients develop remarkable depth and aromatic complexity.

Signature Recipe

Ziti with Neapolitan Genovese Sauce

A timeless classic of Neapolitan cuisine, where the sweetness of slowly cooked onions combines with the richness of beef. This dish requires time and patience, rewarding the cook with a creamy, deeply flavoured sauce that perfectly complements the firm texture of ziti.

Ingredients – Serves 4

400 g Gragnano IGP Ziti

700 g beef suitable for slow cooking

1.2 kg golden onions

1 celery stalk

1 carrot

100 ml dry white wine

Extra virgin olive oil, as needed

1 bay leaf

Salt and freshly ground black pepper, to taste

Grated Parmigiano Reggiano or Pecorino cheese, to taste

Method

Prepare the vegetables. Thinly slice the onions and finely chop the celery and carrot. Heat a drizzle of extra virgin olive oil in a large, heavy-based saucepan and gently soften the chopped vegetables.

Brown the beef. Add the beef, cut into large pieces, and brown on all sides. Pour in the white wine and allow the alcohol to evaporate.

Slow cooking. Add the onions, bay leaf, salt and freshly ground black pepper. Cover and cook over very low heat for approximately 3–4 hours, stirring occasionally. If necessary, add a little hot water to prevent the sauce from drying out. The Genovese is ready when the onions have melted into a golden, creamy sauce and the beef is exceptionally tender.

Cook the ziti. Break the pasta by hand into even pieces and cook in plenty of salted boiling water, following the cooking time on the package. Reserve a little pasta water before draining.

Combine and serve. Transfer the ziti to the saucepan with the Genovese sauce and toss gently, adding a little pasta water if needed. Finish with shredded beef, freshly ground black pepper and grated cheese to taste. Serve immediately while hot.

The result: ziti enveloped in a rich, velvety sauce, where the sweetness of the onions and the depth of the beef capture the authentic character of Neapolitan culinary tradition.