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Zite, Ziti, Zitoni
Pasta Shape
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Today ziti is only made commercially, using durum wheat semolina and water. It is generally more popular in the south than the north, and over the years has somehow become the symbol of the south, and of Naples in particular. It is a long tubular pasta up to 5 cm (2 inches) in length and with a diameter of about 1 cm (½ inch) and a smooth surface. Cut into shorter tubes, it makes ditali, and cut into slightly longer tubes, maccheroni. If the sections are cut obliquely it makes penne.
If the ziti have a large diameter they are called mezze zite or boccolotti mezzani, while the largest are called zitoni or candele. If broken into irregularly shaped pieces they can be cooked and eaten either with a strong meat ragù or mixed with strong cheeses like Caciocavallo, Provola, Pecorino or mozzarella, and sometimes sliced aubergines, to make pasticci.
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