More than a century of expertise in every bite.
Say “Italian food” and the first dish that will pop into most heads is spaghetti. Whether or not it’s the quintessential Italian dish, there are few that are more enjoyable. As a side dish, a prelude to a main course, or the focus of the meal, spaghetti always satisfies. And whether you’re preparing it simply, with aglio e olio, or creating an elaborate sauce that needs to simmer for hours, it’s an ideal canvas on which chefs of all levels of expertise can get creative.
Since 1912, the Di Martino family has been making pasta in Gragnano, a small town in Naples, using 100% Italian durum wheat semolina from Puglia and spring water from the nearby Mount Lattari. A bronze die is used to shape and extrude the strands, measuring just under 20 inches (50cm exactly), which are then dried at low temperatures. This method gives the pasta a rough texture and helps keep the aroma of the wheat intact. It’s a difference you can taste with every bite. The packaging, specially designed for Di Martino by Dolce & Gabbana, is as eye-catching in Southern Italian prints as the spaghetti is mouthwatering.
The ultimate seal of approval for this pasta comes from Zia Pia, one of the premier importers of fine, authentic regional Italian foods. They hunt down non-industrial, family owned producers who combine traditional principles of authenticity and flavor with Italian design and style. The result is superior products, beautiful on the inside and out. Their team is constantly uncovering hidden Italian culinary treasures to bring to the rest of the world, so see what they have to offer at ziapia.com, and subscribe to their mailing list to catch the latest updates.