In her quest to find the most exciting pasta shapes in Italy for our Giadzy Pasta, Giada fell in love with the scrolled curves of caserecce. Originally from Sicily, its name means “homemade,” as cooks used to give the pasta its shapely curls by rolling the dough around a thin wooden rod. It’s a hearty choice for chunky sauces like meaty ragus and absorbs sauce into its many curls, making every bit extra-flavorful. Giadzy Pasta is the result of years of careful taste-testing and research with master pasta makers from across Italy. To perfect our first in-house product line, Giada De Laurentiis and the Giadzy team zeroed in on what matters most in a pasta: taste, texture, and fun. By using the finest ingredients and working in partnership with skilled pasta artisans in Italy, we’ve created the pasta we’ve been looking for all our lives—and we can’t wait to share it with you. Giadzy Pasta is crafted in Abruzzo, a verdant gem on central Italy’s east coast. Abruzzo has the highest concentration of national parkland in Europe, including the graceful peaks of the Majella mountains, home to golden eagles and stunning wildflowers. Pure spring water from the Majella range is combined with organically grown semolina wheat flour from the base of the mountains to make Giadzy Pasta dough, with a sweet aroma of pure wheat. Following ancient artisan techniques, Giadzy Pasta is cut on 100-year-old bronze dies, giving the pasta a rough, rustic texture that soaks up sauce, making every bite exceptionally flavorful. After it’s shaped, the pasta is slowly air-dried for up to 36 hours, protecting its delicate flavor and dense texture. The result: the perfect al dente bite every time.
