Everyone knows penne. But not everyone has tried Gragnano IGP penne — and the difference is immediately clear. The name comes from the Italian penna, meaning quill or feather, a reference to the diagonal cut that gives each piece its characteristic pointed ends. The ridges (rigate) aren’t just decorative — they grip sauces far better than smooth penne, delivering more flavour in every bite.

Made by Pastai Gragnanesi in Gragnano, the town near Naples where pasta-making was elevated to an art form centuries ago, this is penne as it was meant to be — with a proper al dente bite and a rough bronze-die texture.

• Gragnano IGP certified — a protected geographical indication for quality
• Ridged surface grips sauces far better than supermarket penne
• Diagonal cut and classic cylinder shape — Italy’s most versatile pasta
• Bronze-die extruded, slow-dried in the Gragnano tradition

Try it with

Arrabiata | Vodka sauce | Carbonara | Pesto | Baked pasta | Sausage and broccoli

What our customers say

“I’ll never go back to supermarket penne after trying this” — Carol  |  “Perfect with our arrabiata sauce — the ridges hold every drop” — James

Cooking Instructions

Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.

Ingredients

Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g

Production

Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.