Pasta

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

Pure spring water and 100% Italian durum wheat semolina from organic farming. Bronze drawn and slow drying.
The richness and nutritional quality of fiber, vitamins and minerals is combined with the safety of organic. All without penalizing the taste. 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

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 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

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

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

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

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

Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Read more

Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Read more

Fusilli come from Campania and belong to the short, straight cut family of pasta. Read more

De Cecco Penne Rigate is a type of pasta that is made from durum wheat semolina. It is shaped like a small tube with ridges which helps to hold onto pasta sauce and other ingredients. 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

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

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

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