Pasta

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

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

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 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

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

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

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

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

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

Handmade with a healthy mix of beetroot 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

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

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

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

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

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

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