Pasta

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

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

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

Our gluten-free Rigatoni works beautifully with dense sauces that nestle inside each ribbed tube. Read more

Vegan and handmade durum wheat ravioli stuffed with a rich and earthy mix of tomato paste, chopped tomatoes, vegan cream cheese and dried oregano Read more

Vegan and handmade durum wheat ravioli stuffed with a delicious mix of mashed cooked green peas, vegan cream cheese and fresh mint with added seasoning for a balanced flavour Read more

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

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

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

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

Pasta di Gragnano Tagliatelle a Nido le Speciali by Liguori is a premium quality product made in Italy based on a traditional recipe. Read more

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

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

Zita Tagliati is ideal in baked dishes or with the rich Neapolitan onion-based sauce “alla genovese.” Read more

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

Fusilli come from Campania and belong to the short, straight cut family of pasta. 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 with durum wheat semolina, carefully selected from the best grains mainly from Italy and all over the world and pure spring water. Bronze drawing and slow drying at low temperatures. Read more

Egg pasta with pure spring water from the Verde River and durum wheat semolina from the best blends mainly from Italy and around the world. Bronze drawing and slow drying at low temperatures. Read more

Pasta with durum wheat semolina, carefully selected from the best grains mainly from Italy and from all over the world and pure spring water, bronze drawn and slow dried at low temperatures. Read more

Produced with pure spring water from the Verde River and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Bronze drawn and slowly dried. 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

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