Pasta

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

The product par excellence, whole truffle with no alterations.

We recommend it sliced or grated on pasta and main courses in order to give the dish that amazing smell of freshly found truffle. Read more

The name of the format is certainly evocative. It recalls the presence of numerous lines, capable of retaining sauces. Rigatone is certainly one of the most popular formats, ideal for Sunday lunches. Liguori also offers rigatone in the Neapolitan version, Read more

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

Pasta with durum wheat semolina, carefully selected from the best grains mainly from Italy and all over the world and pure spring water. Bronze drawing and slow drying at low temperatures. Read more

The quintessential Italian traditional pasta shape, penne rigate represent a true culinary tradition. Their shape recalls that of a pen, and the ridges that characterize the shape allow them to retain sauces perfectly. 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

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

The fine Italian Gnocchi Di Potato potato pasta are quick and easy to prepare. They are ideal as a tasty side dish served with a sauce or pesto of your choice. Read more

Pasta di Gragnano Tagliatelle a Nido le Speciali by Liguori is a premium quality product made in Italy based on a traditional recipe. Read more

Pastificio Liguori LINGUINE Pasta from Gragnano IGP/PGI - 500g pack Read more

Pastificio Liguori PAPPARDELLE A NIDO Gragnano Pasta IGP/PGI - 100% Italian Wheat - 500g Pack Read more

Pastificio Liguori SPAGHETTINI Pasta di Gragnano IGP/PGI - 100% Italian Wheat Read more

Whether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”) 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 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

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

Pastificio Liguori PACCHERI Pasta di Gragnano IGP/PGI - from Gragnano IGP - 100% Italian Wheat - 500g pack 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

Egg pasta with pure spring water from the Verde River and durum wheat semolina from the best blends mainly from Italy and around the world. Bronze drawing and slow drying at low temperatures. 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

Gathered in a nest, fettuccine are an extremely versatile format, slightly narrower than tagliatelle, they are excellent for wrapping any sauce and perfect with mushrooms. Read more

Pasta Mista originated in Campania. 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