Classic Caserecce - Pasta Zito
The Classic Caserecce produced in the artisanal workshop of Daniele Zito in Rome represent a revolution in the dried pasta sector. The brand's production philosophy is based on the desire to create a product that is indistinguishable from traditional semolina pasta in terms of texture and palatability. At the heart of this product is the selection of flours sourced from excellent mills that use stone milling. The balanced blend of organic white rice and sorghum gives the caserecce a solid structure and a pleasantly rough texture. Sorghum, in particular, is an ancient grain that gives the pasta a nutty aromatic note and a warm colour, making it visually appealing and technically versatile in the kitchen for every type of gourmet preparation.
The production process follows the rhythms of Italian pasta-making tradition. The dough is carefully prepared and passed through bronze dies, a fundamental step for obtaining the surface porosity necessary to hold sauces, from the simplest to the most complex. The caserecce are then placed on frames for slow drying, which lasts more than 24 hours at low temperatures that never exceed 40°C. Unlike rapid industrial processes at high temperatures, this method ensures that the organoleptic properties of the grains remain intact and that the pasta maintains an impeccable al dente texture, avoiding the stickiness typical of mass-produced products. At the end of the process, the finished product has a fragrance reminiscent of freshly milled grain and a firm texture under the bite.
An interesting fact about this shape concerns its historical versatility: caserecce originated in Sicily but became a staple of Italian cuisine thanks to their ability to "embrace" sauce through their S-shaped cross-section. In the Pasta Zito version, this geometry is enhanced by artisanal craftsmanship, making them ideal for rich sauces such as white farmyard ragù or seasonal vegetable pestos. Thanks to the selection of stone-ground flours, the pasta releases the right amount of starch during cooking, facilitating the creation of a natural creamy finish when tossed in the pan. Cooking in plenty of salted water is recommended to fully appreciate the complexity of the flavour of the organic grains and the superior quality of the raw materials used.
Zito's commitment to supply-chain transparency is absolute. Every stage, from blending the flours to final packaging, takes place under the direct supervision of the master pasta maker, ensuring that every batch meets the brand's standards of excellence. The choice to use grains from organic farming reflects an ethical and environmentally conscious production philosophy, offering consumers a product that combines culinary research with respect for the land. Classic Caserecce are not merely a food for specific dietary needs, but a versatile gastronomic product, capable of satisfying the tastes of the whole family and transforming an everyday first course into a small experience of high-end Roman artisanal cuisine.
