Vesuvio Artisan Pasta - Neapolitan Zito
Pastificio Vesuvio's Zito Napoletano is a type of artisanal pasta originating in Naples, made with high-quality Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina.
The pasta, bronze-drawn and dried slowly at low temperature, has a smooth tube shape and a rough texture that makes it ideal for holding sauces.
Durum wheat semolina from grains produced and ground in ITALY, spring water from the extinct Roccamonfina volcano.
Contains gluten
The Zito Napoletano is a pasta format that represents the culinary tradition of Naples. Its elongated and narrow shape makes it perfect for capturing sauces and retaining the seasoning, thus guaranteeing a tasty and savoury dish. Moreover, thanks to its firm consistency and resistance to cooking, the Neapolitan zito is also well suited to the preparation of winter dishes such as soups.
Its history is very old, dating back to 1700, when pasta was still made by hand. Today, pasta is made with modern machinery, but its authenticity has remained intact. The zito is in various southern dialects the fiancé, on the day of the wedding, ziti was prepared by the zita, the bride-to-be, and served at the wedding feast.
In the Neapolitan tradition, zito has pride of place, it is the typical Sunday family dish served with the classic Neapolitan meat sauce with chops that 'puppuleia' between 6 and 8 hours.
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Zito Napoletano: artisan pasta from Vesuvio
Zito Napoletano is a pasta that embodies the culinary tradition of Naples. In fact, this type of pasta was originally created in the Neapolitan city, where it has become a true gastronomic icon. The long, ribbed shape of the Zito Napoletano is perfect for capturing the sauces and flavours of Neapolitan cuisine, renowned the world over for their intensity and complexity.
Discover the history and authenticity of Zito Napoletano
Zito Napoletano is a pasta that represents the culinary tradition of Naples. Its long, narrow shape is ideal for absorbing sauces and preserving spices, guaranteeing a tasty and savoury dish. Thanks to its firm consistency and resistance to cooking, the Neapolitan zito is also ideal for preparing winter dishes such as soups. Its history dates back to the 1700s, when pasta was still made by hand. Today, pasta is made with modern machinery, but its authenticity has remained intact.
The perfect sauces to enhance the flavour of Zito Napoletano
Zito Napoletano is a pasta with an intense and decisive flavour, perfect for combining with sauces with a strong personality. One of the best sauces to enhance its unique flavour is certainly Neapolitan ragù, a thick and tasty beef and tomato sauce. Genoese sauce, a sauce made with onions and slow-cooked beef, is also the perfect accompaniment to Neapolitan cheese, creating a rich and tasty dish. Spicy palates, on the other hand, should try Zito Napoletano with an arrabbiata sauce made with tomatoes, garlic, chilli and parsley. In any case, Vesuvio - Zito Napoletano pasta is a versatile pasta that can be combined with many other types of sauce, depending on your personal tastes and preferences.