Below is a list of all known varieties for Zitone. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Zitone (Mezze/Broken) | The long tubes are traditionally broken by hand before cooking, used in large baked casseroles. |
| Zitone (Rigate/Ridged) | Zitone featuring external ridges, aiding sauce adhesion on the exterior. |
| Zitone (Smooth/Lisci) | The very large, smooth tube pasta, prized in Neapolitan dishes where sauce pools inside. |
| Zitone (Whole Wheat) | Zitone made from whole wheat flour, often broken by hand for baking. |