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De Cecco
De Cecco Ziti or Zita No. 18
An Italian Bride's Pasta
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A tubular pasta used to prepare oven-baked recipes
De Cecco
De Cecco Ziti or Zita No. 18
An Italian Bride's Pasta
A tubular pasta used to prepare oven-baked recipes
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
De Cecco Zita No. 18 embodies the artistry of Italian pasta-making. Its tubular form, longer and more elegant than ziti, captures sauces within its core, transforming even the simplest preparations into rich, comforting experiences. Crafted from high-quality durum wheat semolina and pure mountain spring water, the dough is bronze-drawn to achieve that unmistakable rough surface—ideal for clinging to sauces. Once cooked, it yields a firm al dente bite, releasing a delicate aroma reminiscent of toasted grain and sun-kissed fields. The flavor is subtly nutty, allowing the sauce—be it a slow-simmered ragù, creamy béchamel, or a light tomato and basil reduction—to shine in harmony. Each strand maintains integrity from pot to plate, showcasing De Cecco’s meticulous craftsmanship and time-honored drying process at low temperatures, which preserves its taste and nutritional quality. Zita No. 18 is a pasta that tells the story of patience and perfection, a culinary gesture of love from Abruzzo to the world.
Preparation
Ziti is best for oven-baked recipes with rich sauces filled with meat, vegetables or strong Italian cheeses such as Grana Padano, Pecorino Romano, Provolone or Caciocavallo. Alternatively, it is also excellent served with vegetable sauces prepared with tomato and the addition of peppers, aubergines and courgettes.
If you would like something traditional, Pasta la Genovese, or alla Genovese, is an iconic Neapolitan recipe that uses Ziti. It is a very old recipe created in 15th century that requires slow cooking to make the meat tender.
Quintessentially Neapolitan
Ziti is THE pasta for feasts, holidays, celebratory meals and family Sunday lunches in Italy. Traditions are important in the Southern Italian region. This pasta is traditionally broken by hand, just before cooking, usually a shared activity by women of the family. It is usually broken into 4 pieces but less or more are possible.
The Ziti pasta is also a staple during weddings, often served as the first course of the bridal banquets. The name ‘ziti’ came from the word ‘zitelle’ meaning maid or single woman and the pasta is an essential food to celebrate a woman entering the married life as a new bride.
De Cecco Zita No. 18 embodies the artistry of Italian pasta-making. Its tubular form, longer and more elegant than ziti, captures sauces within its core, transforming even the simplest preparations into rich, comforting experiences. Crafted from high-quality durum wheat semolina and pure mountain spring water, the dough is bronze-drawn to achieve that unmistakable rough surface—ideal for clinging to sauces. Once cooked, it yields a firm al dente bite, releasing a delicate aroma reminiscent of toasted grain and sun-kissed fields. The flavor is subtly nutty, allowing the sauce—be it a slow-simmered ragù, creamy béchamel, or a light tomato and basil reduction—to shine in harmony. Each strand maintains integrity from pot to plate, showcasing De Cecco’s meticulous craftsmanship and time-honored drying process at low temperatures, which preserves its taste and nutritional quality. Zita No. 18 is a pasta that tells the story of patience and perfection, a culinary gesture of love from Abruzzo to the world.
Ziti is best for oven-baked recipes with rich sauces filled with meat, vegetables or strong Italian cheeses such as Grana Padano, Pecorino Romano, Provolone or Caciocavallo. Alternatively, it is also excellent served with vegetable sauces prepared with tomato and the addition of peppers, aubergines and courgettes.
If you would like something traditional, Pasta la Genovese, or alla Genovese, is an iconic Neapolitan recipe that uses Ziti. It is a very old recipe created in 15th century that requires slow cooking to make the meat tender.
Ziti is THE pasta for feasts, holidays, celebratory meals and family Sunday lunches in Italy. Traditions are important in the Southern Italian region. This pasta is traditionally broken by hand, just before cooking, usually a shared activity by women of the family. It is usually broken into 4 pieces but less or more are possible.
The Ziti pasta is also a staple during weddings, often served as the first course of the bridal banquets. The name ‘ziti’ came from the word ‘zitelle’ meaning maid or single woman and the pasta is an essential food to celebrate a woman entering the married life as a new bride.
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