Pasta

Fettucine are part of the long, flat pasta family. Read more

Tagliatelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Tagliatelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan. Read more

This type of pasta from the Fettucce family is unique because of its rough surface and thickness which is typical of extruded pasta.

Try it with ragù, sauces made from game, or fish and shellfish sauces. Read more

Pappardelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Artisan wide tagliatelle made with durum wheat semolina and spinach. Read more

Tortellini Ricotta & Spinach with fresh baby spinach & creamy ricotta cheese wrapped in thin pasta.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

Delicious Ravioli with a rich filling of Ricotta & Spinach.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

From the best Italian blends and not only, durum wheat semolina pasta, with egg, made with pure spring water, from bronze drawing and slow drying. Read more

Tubetti Regina is perfectly adapted for use with fresh, seasonal vegetables, and in light soups that bring the taste of the garden to the table. Read more

De Cecco Rigatoni is a speciality of the Campania region in Southern Italy. Rigatoni by De Cecco is a rather versatile shape being suitable with tomato or vegetable sauces, but the rigatoni are at their best matched with chunky meat sauces and ragus: stew Read more

Handmade with a creamy mix of mashed potatoes, flour, and eggs Read more

The fine Italian Gnocchi Di Potato potato pasta are quick and easy to prepare. They are ideal as a tasty side dish served with a sauce or pesto of your choice. Read more

Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Read more

Handmade artisan durum wheat ravioli stuffed with cooked lobster meat, ricotta cheese and parsley Read more

Classic Lasagna made with handmade lasagna sheets triple-layered with beef ragout topped with a creamy mozzarella and cheddar cheese sauce. Read more

These wonderful ravioli are made with puff pastry and a delicious pumpkin filling. Pumpkin is a great source of vitamin A and very rich in fibers. Furthermore, pumpkin is very important for the sight well being. Each package contains two servings. Read more

Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special. Read more

Whether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”) Read more

Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Read more

Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. Read more

Pasta made with pure spring water and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Slow drying at low temperatures and bronze drawing. Read more

The product par excellence, whole truffle with no alterations.

We recommend it sliced or grated on pasta and main courses in order to give the dish that amazing smell of freshly found truffle. Read more