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 ..
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..
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 ..
GNOCCHETTI SARDI №63Gnocchetti Sardi recalls the old traditional flavors of Sardinia, where it’s considered the ultimate dish for festive occasions. It’s exquisite with clams, pomodorini and tuna “bot..
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..
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 ..
PESTO CALABRESE - Calabrese pesto with peppers and Ricotta Romana DOP cheese.The flavor-rich pulp of ripe, red peppers is blended with authentic (PDO) cheeses, salted Ricotta Romana and Pecorino Roman..
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..
BOLOGNESE VEGETALE- Tomato sauce with 100% Italian tomatoes, soy and vegetables.A lighter take on the classic ragù, our Bolognese Vegetale blends select produce, 100% Italian tomatoes and just the rig..