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Pastai Sanniti - Mezzanelli Rigati

Pastai Sanniti - Mezzanelli Rigati

$15.50 USD
$15.50 USD
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Premium bronze-die mezzanelli rigati made from carefully selected durum wheat and crafted through a slow, low-temperature drying process. Developed under the supervision of Michelin-starred chef Giuseppe Iannotti, it delivers exceptional texture, digestibility and cooking performance — from home kitchens to professional restaurants.

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Description Image GEOGRAPHIC AND CULTURAL ORIGIN

Pastai Sanniti represents the deep connection between pasta, territory and culinary research. Based in San Giorgio del Sannio, in the province of Benevento, the brand carries forward the tradition of Sannio — an area historically linked to craftsmanship, agriculture and authentic Italian food culture.

Every stage of production is supervised by Chef Giuseppe Iannotti, founder of the two-Michelin-starred restaurant Kresios, bringing the same attention to detail, research and precision developed in fine dining into the world of pasta.

The brand’s symbol, the Mazzamauriello, recalls an ancient Sannio tradition: a friendly spirit believed to protect pasta makers and ensure harmony throughout the production process.

TECHNIQUE AND ARTISANAL CRAFTSMANSHIP

Pastai Sanniti Mezzanelli Rigati are created through a meticulous process designed to preserve the natural qualities of durum wheat and achieve outstanding cooking performance.

The pasta is made with a carefully selected blend of premium durum wheat varieties, combining Italian grains from Puglia with international selections such as Amber Durum wheat from Arizona and Australia. These grains are chosen for their high protein content and balanced gluten characteristics, ensuring excellent structure and consistency during cooking.

The dough is made with coarse 500-micron semolina, vacuum extruded to preserve the gluten structure and bronze-die drawn to create a rough surface that enhances sauce absorption. The slow drying process takes place at low temperatures, with the final phase below 44°C, preserving the wheat’s natural qualities while ensuring optimal texture, digestibility and cooking resistance.

ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS

Pastai Sanniti Mezzanelli Rigati offer a firm texture, rich wheat flavor and exceptional cooking performance.

Thanks to the carefully selected grains, large semolina particles and controlled drying process, the pasta achieves an ideal balance between elasticity and firmness. Its lower final moisture content (11.6–11.8%, compared to the average industry level of approximately 12.4%) allows for greater expansion during cooking, providing an exceptional yield.

A 70g portion of Pastai Sanniti can deliver a similar plate yield to approximately 100g of standard pasta, helping reduce waste while maintaining a generous serving experience.

The pasta releases very little starch into the cooking water, keeping it clean and clear — a valuable advantage for professional kitchens where precision and consistency are essential.

CULINARY USE

Pastai Sanniti is designed to elevate both traditional Italian recipes and contemporary cuisine.

Its exceptional structure, bronze-die texture and excellent cooking resistance allow sauces and seasonings to adhere naturally while preserving the pasta's shape and consistency throughout cooking.

Suitable for everyday home cooking as well as professional kitchens, it performs reliably across a wide range of preparation techniques, maintaining a perfect al dente texture and enhancing the character of every ingredient.

A versatile pasta crafted to deliver consistent results, exceptional flavor and an authentic Italian dining experience.
Producers Image PRODUCERS

Pastai Sanniti is a historic pasta brand based in San Giorgio del Sannio, where production, logistics and quality control are managed directly.

From grain selection to final packaging, every step is carefully supervised to guarantee consistency and excellence. Under the guidance of Chef Giuseppe Iannotti, the brand combines artisanal expertise, technological precision and culinary research.

Pastai Sanniti is not an industrial pasta, but a product born from patience, knowledge and respect for ingredients.

TERRITORY

San Giorgio del Sannio is located in the historic Sannio area of Campania, a land shaped by agriculture, traditions and a strong connection with Italian food culture.

Pastai Sanniti reflects this heritage by combining local identity with innovation, creating a pasta that respects tradition while meeting the needs of modern cuisine.
Sustainability Image Pastai Sanniti’s production philosophy is based on respect for ingredients, precision and responsible resource management.

The carefully controlled drying process, with low temperatures below 44°C, preserves the natural characteristics of the wheat while optimizing the final quality of the product. The reduced moisture content contributes to a higher cooking yield, helping minimize food waste through more efficient portioning.

Packaging solutions are designed without plastic and use food-contact certified materials and dedicated inks, assembled in controlled environments according to HACCP standards.

By combining traditional craftsmanship, advanced production control and careful ingredient selection, Pastai Sanniti supports a more conscious approach to pasta production — where quality, efficiency and respect for resources come together.

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