Zitoni and ziti are long dried pasta tubes, similar to giant bucatini. Zitoni are wider than ziti but both are 25cms in length. In Campania and other southern regions such as Puglia, this pasta is traditionally broken by hand, just before cooking. So,why do Italians bother to break the pasta when there are plenty of shorter shapes available? Well it’s all about tradition and family.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Ingredients: durum wheat semolina, water
Cooking time (al dente): 10 minutes