Mixed pasta (in Neapolitan language ammescat) is something deeply Neapolitan, still unknown in some areas. Its origin lies in the tradition of recovery, when housewives managed to create a meal using leftovers of various types of pasta that, for some reason, were not used, perhaps because they were too few if taken individually. It is composed of 7 different types of pasta, characterized by a great body and - in some types - by ridges. Compared to other versions, it is more suitable for legumes with a persistent flavor or for richer and more substantial soups. The Mischiato potente of Gragnano IGP is bronze-drawn, made with 100% Italian wheat, dried at low temperature in static cells, and packaged by hand. With great protein value and perfect cooking resistance. Certified Blockchain product 100% Made in Italy.