Penne are amongst the more famous and popular pasta shapes, arising from the Campania region in southern Italy. "Penne" is the Italian word for quills or feather pens, and are large, straight tubes cut on the diagonal to resemble the point of a quill. The "Lisce" name signifies a smooth exterior. Penne is one of the most versatile pastas as it compliments most types of sauce, both creamy and heavy, plus al forno (oven-baked) dishes.
The Di Gragnano range is a world leading pasta range from Naples. To be called Pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air, helping to create this delicious pasta range.