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

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 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

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

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

The most famous and beloved pasta shape in the world. It is no coincidence that their diameter makes them versatile and suitable for any type of sauce. In the 19th century in Naples the famous “lazzari” (young people from the working classes) ate them in 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

This pasta is very good and has a great quality: it is very fast to prepare. Read more

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

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

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

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

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

Vegan, handmade durum wheat ravioli stuffed with a decadent mix of our homemade vegan soy-based cream cheese and cheddar cheese Read more

Handmade artisan durum wheat ravioli stuffed with potato and a dash of truffle oil for a gourmet bite Read more

Handmade artisan durum wheat ravioli stuffed with rich and delicious sundried tomato paste & grana padano Read more

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

Handmade with a rich mix of spinach and potato flakes Read more

Handmade artisan durum wheat ravioli stuffed with sweet and earthy cooked pumpkin, feta cheese, & nutmeg Read more

Artisan linguni, made with durum wheat semolina and a rich egg flavor. Read more

Chicken paste with rosemary and pepper stuffed in a hand rolled artisan cannelloni. Read more