Mezzanelli are a true taste of Naples — long, smooth, tubular pasta with a rich tradition rooted in the kitchens of Campania. Slightly slimmer than ziti, they were traditionally sold in extra-long lengths and snapped by hand before cooking, adding a wonderfully rustic touch to the pasta ritual.

Their name comes from mezzano, meaning “middle” or “medium,” a nod to their perfectly balanced size. But don’t let the simplicity fool you — mezzanelli are built for serious sauces. Their hollow centre and sturdy structure are ideal for soaking up slow-cooked ragùs, rich tomato sauces, and bubbling baked pasta dishes while still holding that satisfying al dente bite.