Pasta

These egg Fettuccine, with a pretty nest shape, can be enriched and garnished in many different ways for a light and genuine diet. Read more

Chifferini Rigati have an original curved shape that will definitely tempt you. A grooved twist to hold in any sauce for an intense pleasure. Read more

Pasta Mista originated in Campania. Read more

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

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

Artisan lasagna sheets made with durum wheat semolina Read more

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

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

How could we not create for the Gluten Free line one of the most loved formats in Italian cuisine. Read more

This medium pasta shape can exalt the flavour of any sauce and make your dish the star of your table. 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

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

Pappardelle, thanks to its superior width and rough surface, is ideal for clinging to full-bodied sauces and bringing out maximum flavor. Read more

Handmade artisan durum wheat, rye flour, and wholemeal flour ravioli stuffed with a flavorsome mix of cooked porcini mushrooms and ricotta cheese Read more

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

Handmade artisan durum wheat ravioli stuffed with a heavenly mix of cream cheese, feta, gorgonzola, and grana padano. Read more

Handmade with a delicious mix of basil pesto and potato flakes. Read more

Handmade artisan durum wheat ravioli stuffed with a heavenly mix of cream cheese, feta, gorgonzola, and grana padano. 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

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

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

Tagliolini is thinner than classic tagliatelle and features well in lighter dishes. Read more

Our gluten-free Spaghetti is perfectly adapted to whatever classic preparations you love the most: with clam sauce, simple tomato, or chili and garlic (“Midnight Spaghetti”) to name a few. Read more

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