Pasta

Delicious Ravioli with a creamy, rich seafood filling.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

From Delverde recipe, a pasta made with durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world and of course pure spring water. Bronze drawn and slow dried 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

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and around the world. Produced with pure spring water from the Verde River. Bronze drawn and dried in a slow cycle at low temperatures. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world with pure spring water, slow drying at low temperatures and with bronze drawing. Read more

A pasta with very ancient origins, dating back to the thirteenth century and present in the Liber de coquina, the oldest cookbook of the Christian West. A pasta among the favorites of Ferdinand IV of Bourbon and, already in 1180 approximately, recommended Read more

They have a very particular shape, hollow and curved, reminiscent of a half moon. They enhance the flavor of legume-based soups, and can also be used for timbales. Read more

It is obtained by grinding national durum wheat added to foreign durum wheat with a high protein content. Read more

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

Pasta Mista originated in Campania. Read more

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

Handmade artisan durum wheat pansotti stuffed with cooked beef, grana padano and ricotta cheese. 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

Pasta Tortelloni filled with mushrooms.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, produced with pure spring water, slow dried and bronze drawn. 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

Pastificio Liguori LINGUINE Pasta from Gragnano IGP/PGI - 500g pack Read more

They are among the most loved pasta shapes by adults and children alike. The shape recalls the wings of a butterfly and is obtained by pinching a small square of pasta in the center. Read more

Smaller and more resistant than traditional Paccheri. Read more

Linguine (or Trenette) comes from Liguria, where it’s always been linked to Genoese pesto. Read more

Small, soft and smooth, with all the flavour of 100% Italian fresh potatoes. 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

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

Fusilli come from Campania and belong to the short, straight cut family of pasta. Read more