Imagine big thick Bucatini, and you have Mezzanelli, a unique pasta shape with a full, rich mouthfeel. You can enjoy them whole or broken up into halves or thirds. They are delicious in a simple dish of Piennolo Tomatoes and pancetta, baked in a Pasticcio or, if you happen to have leftovers, in a Frittata. Faella is crafted according to tradition in Gragnano, the legendary birthplace of Italian dried pasta. The hard durum semola flour used to make Mezzanelli is 100% Italian semola di grano duro. That's why, when cooked, Mezzanelli Faella fill the room with the intense aroma of freshly baked bread and toasted grain. They can be eaten whole or “spezzati,” broken up into halves or thirds and their slightly rough, porous texture create an ideal surface for collecting sauces,. Just cook your Mezzanelli al dente to savor their rich flavor and great texture fully!
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. Mezzanelli 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, Mezzanelli Faella are easily digested and give a great sense of satiety.
durum wheat semolina, water IGP CERTIFIED
Read about it:
Pastificio Faella: how Pasta di Gragnano is made
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