Vesuvio pasta is named after the famous volcano that overlooks the Bay of Naples — and like its namesake, it makes an immediate impression. The distinctive cone shape with deep spiral ridges is unique to the Campania region, and it was created right in the shadow of Vesuvius in Gragnano, the town that has been making pasta since the 16th century.

The deep ridges and conical form create an extraordinary sauce-holding surface — perhaps the best of any pasta shape. Every fold traps sauce, every bite delivers maximum flavour. It’s also visually spectacular on the plate.

• Named after Mount Vesuvius — a proudly Campanian pasta shape
• Gragnano IGP certified by Pastai Gragnanesi
• Deep ridges and cone shape trap more sauce than almost any other pasta
• A showstopping shape that looks as good as it tastes

Try it with

Neapolitan ragù | Sausage and friarielli | Chunky tomato sauces | Pesto | Baked pasta

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.