BASMATI RICEIts name means “Queen of Fragrance” and its grains are elongated, crystalline and delicately scented. COOKING TIME: 10-12 minutes. HOW TO USE: You can use Basmati ric..
BASMATI RICEIts name means “Queen of Fragrance” and its grains are elongated, crystalline and delicately scented. COOKING TIME: 10-12 minutes. HOW TO USE: You can use Basmati ric..
LONG GRAIN RICELong grain rice, ideal to accompany any dish. COOKING TIME: 14 minutes. HOW TO USE: You can use long grain rice for tasty side dishes, ideal in combination with me..
VENERE RICEAn inimitable patented rice trademark. A uniquely Mediterranean taste within an extremely versatile grain. COOKING TIME: 12-14 minutes. HOW TO USE: Cook rice in b..
CANNELLONI ALL’UOVO Nº 176Fresh Italian eggs and finest durum wheat skillfully fashioned into a traditional, rough-surfaced pasta that clings to sauces.Cannelloni is the ideal hiding places for scrump..
FETTUCCINE ALL’UOVO №94Fresh Italian eggs and finest durum wheat skillfully fashioned into a traditional, rough-surfaced pasta that clings to sauces.Fettuccine, thanks to its Sfoglia Paesana®, clings ..
MEZZI RIGATONI Nº 51This half-sized (“mezzi”) version of Rigatoni works beautifully with dense sauces that nestle inside each ribbed tube. It’s delicious with scampi, cream of artichoke, and the tradi..
MEZZI RIGATONI Nº 51This half-sized (“mezzi”) version of Rigatoni works beautifully with dense sauces that nestle inside each ribbed tube. It’s delicious with scampi, cream of artichoke, and the tradi..
ANELLI SICILIANI №23Thanks to its ringed shape, Anelli Siciliani makes the most of sauces. A staple of Sicilian culinary tradition, it’s perfect for oven-baked preparations paired with meat or vegetab..
BIO INTEGRALE FUSILLI №48Fusilli is a typical pasta shape of southern Italy, where the name and precise shape of the sauce-catching spirals vary from region to region according to local tradition. Del..
BIO INTEGRALE SPAGHETTI Nº3 RUMMOWhether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”), our Spaghetti No. 3 is an exemplary representative of the great Italian classi..
CASARECCE Nº88Shaped like a small, smooth scroll, Casarecce is perfectly sculpted to hold sauce inside its curved hollows. It’s appropriate with classic ragù but also with more imaginative preparation..
FETTUCCE Nº15Fettuce takes its name from its striking resemblance to the ribbon once used to hem clothes. It’s ideal with ragùs and sauces based on game, fish, shellfish or other seafood.High quality ..
LINGUINE Nº13 RUMMOLinguine (or Trenette) comes from Liguria, where it’s always been linked to Genoese pesto. It’s extremely versatile, though, and is exquisite with sauces containing shellfish, ..
MEZZE PENNE RIGATE Nº28Thanks to Lenta Lavorazione®, a consistently high-performance pasta that remains “al dente” after sautéing and double-cooking.Especially loved by children for its bite-sized sha..
MEZZE PENNE RIGATE Nº28Especially loved by children for its bite-sized shape and ridged texture, Mezze Penne Rigate is a versatile pasta that adapts well to a wide variety of sauces and accompaniments..
RADIATORI Nº 137Radiatori is a fanciful shape inspired by the world of mechanical objects. (Each piece is a tiny radiator!) It works beautifully in dishes which pair dry pasta with meat, fish or veget..
RICCIOLI Nº 54Loved by children for its loose hollow spiral, Riccioli is as perfectly adapted to pasta salads with seasonal vegetables as it is to rich, creamy sauces based on cheeses such as gorgonzo..
SPAGHETTI GROSSI №5Thanks to Lenta Lavorazione®, a consistently high-performance pasta that remains “al dente” after sautéing and double-cooking.Impressively “al dente” after cooking, Spaghetti Grossi..
SPAGHETTI Nº3 RUMMOWhether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”), our Spaghetti No. 3 is an exemplary representative of the great Italian classic loved the world o..
STELLINE №22Used in Italy primarily with light, nutritious broths for the youngest pasta eaters, Stelline (little stars) is a classic equally loved by adults in delectable soups and velvety purées. Th..
TAGLIATELLE №107Tagliatelle, typical of Emilian cuisine, is exquisite with all types of sauces( white or red) featuring fish or meat. It’s an excellent choice for making “sformati,” or molded preparat..
TRIPOLINE №81Tripoline is a long pasta with one smooth edge and one ruffled edge which holds its shape after cooking, trapping more sauce and flavor. It’s especially good with arugula pesto and dried ..
GNOCCHI DI PATATELight, gratifying dumplings with the delicate flavor of fresh, 100% Italian potatoes and pronounced ridges that capture and accentuate flavor.Ingredients: fresh potato 80%, durum whea..
PARBOILED RICELong grain parboiled rice never overcooks and maintains all the characteristics of the grain.The kitchen brings people together: brings the scents of distant cultures into the kitch..