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Mai Na' Gioia is a short pasta format developed by the collaboration between myself, Alessandra Torrisi, and the Cuomo pasta factory in Gragnano with the aim of combining structural innovation and gastronomic functionality. Its cylindrical shape has eleven grooved points, which do not develop radially but follow an inclined course, creating two asymmetrical sides: one shorter and one longer. This configuration allows the short side to become a solid base that aids sauce retention, while the long side accentuates the three-dimensionality of the shape and amplifies the interaction with sauces. The numerous grooves along the surface further increase sauce adhesion, ensuring a balanced distribution of flavours. In addition, the particular inclination of the tips improves the structural strength of the format, ensuring a perfect hold during cooking and a refined sensory experience on the palate.
The length of the format can vary depending on the extrusion process and cutting point, without altering the overall design of the shape. The number eleven, chosen for the tips, responds to a criterion of visual and structural balance, giving the format a distinctive identity and optimised functionality.
6,99 €
The main innovative element of Mai Na' Gioia lies in its functional geometry. The configuration of eleven inclined and asymmetrical points is the result of a careful design process, aimed at maximising the pasta's ability to hold the sauce and improving the perception of texture. The deep grooves contribute to this function, creating an articulated surface that enhances every type of sauce. The format is designed to adapt to different gastronomic preparations, being versatile in both traditional recipes and more contemporary interpretations. The asymmetry of the tips and their particular angle improve the stability of the format, avoiding deformations during cooking and preserving its consistency.
Mai Na' Gioia is produced with selected durum wheat semolina from certified Italian cultivations. The low drying process
temperature, typical of Gragnano's pasta-making tradition, ensures the preservation of the wheat's organoleptic and structural properties. The format was developed through advanced digital modelling, allowing its geometric characteristics to be tested with three-dimensional simulations. Bronze dies guarantee extreme precision in the definition of the eleven points, ensuring a constant result in each production batch. This combination of artisanal and digital techniques makes it possible to achieve a uniform and replicable quality on a large scale, without compromising on structure and baking yield.
The Mai Na' Gioia shape has been deposited as an industrial model at European level to protect its uniqueness, with application No. 666 for
design and pattern. The product is IGP (Protected Geographical Indication) certified, confirming adherence to the quality standards of Gragnano pasta. Production is oriented towards sustainability, with optimised processes to reduce waste.
L’integrazione di innovazioni strutturali nel settore della pasta rappresenta un contributo significativo all’evoluzione del panorama produttivo, offrendo una soluzione capace di migliorare la qualità dell’alimentazione e rispondere alle esigenze di una cucina sempre più attenta alla funzionalità dei prodotti.
We are always available to assist you during all stages of your purchasing process.
