Pasta

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

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

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

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

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

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

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

Our Fettuccine, thanks to its Sfoglia Paesana®, Clings to sauces and enhances their flavors. Read more

Fusilli come from Campania and belong to the short, straight cut family of pasta. 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 artisan durum wheat, rye flour, and wholemeal flour ravioli stuffed with a flavorsome mix of cooked porcini mushrooms and ricotta cheese Read more

Gourmet taglioni made with durum wheat semolina and squid ink. Read more

Spinach and ricotta stuffed in a hand rolled artisan durum wheat cannelloni. Read more

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

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

From the Delverde recipe, 100% Italian certified organic whole durum wheat semolina pasta, produced with pure spring water. Bronze drawing and slow drying 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

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 slow drying 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

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