Pasta

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

Handmade with a rich mix of spinach 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

The rectangular sheets Lasagne are cut from dough, rolled out so thinly that its texture allows the sauce to be evenly distributed over the entire surface and fully reveal the taste of all its ingredients. 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

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

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, 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 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

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

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

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

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

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

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

Fettucine are part of the long, flat pasta family. Read more