GRAGNANO PGI PASTA Mixed Pasta 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Pasta Mista has deep roots in Neapolitan popular cuisine. Traditionally, different leftover pasta shapes from the pantry were combined together, creating what in Naples is known as “munnezzaglia” or pasta ammiscata. Different shapes, sizes and textures come together in a single dish, transforming a simple tradition of avoiding waste into one of the most distinctive expressions of Neapolitan cuisine.

SIGNATURE RECIPE · PASTA, POTATOES & SMOKED PROVOLA

One of the defining dishes of Neapolitan cuisine, born from the region’s traditional home cooking and now considered a true classic. Pasta Mista is cooked directly with the potatoes, allowing the starch released by both ingredients to create the characteristic creamy, dense consistency. At the end of cooking, smoked provola is added off the heat and allowed to melt, giving the dish its distinctive stringy texture and delicate smoky character.

Ingredients for 4 people

320 g Pasta Mista

500 g yellow-fleshed potatoes

150 g smoked provola

1 onion

1 celery stalk

½ carrot

1 Parmesan rind

100 g cherry tomatoes

Extra Virgin Olive Oil

Salt and black pepper to taste

Preparation

Prepare a base with Extra Virgin Olive Oil, finely chopped onion, celery and carrot. Add the potatoes cut into small cubes and the cherry tomatoes, then cook for a few minutes to allow the flavours to develop.

Add the Parmesan rind and cover with hot water. Cook until the potatoes begin to soften, then add the Pasta Mista directly to the pot.

Continue cooking, stirring frequently and gradually adding small amounts of hot water, much like a risotto. The pasta releases its starch together with the potatoes, progressively creating a thick, creamy sauce. The traditional Neapolitan texture should be “azzeccata” — rich and cohesive rather than brothy.

Once cooked, remove from the heat and discard the Parmesan rind. Add the diced smoked provola and stir vigorously to emulsify. Cover and allow to rest for a couple of minutes, then serve with freshly ground black pepper.