Reference: 140-12
Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria. It is made with buckwheat flour which gives it a nice brown color.
Reference: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 103-12
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
Reference: 107-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 100-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
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Reference: 135-12
Lasagnacce has a very characteristic appearance, a kind of cut tape shirred on both sides. Once cooked their irregular texture is particularly seen by the contrast created between the smooth and curled parts.
Reference: 136-12
The origin of name Eliche is easy to understand from their shape made up by fins that wrap around themselves in a harmonious spiral that captures any kind of seasoning.
Reference: 137-12
Conchiglioni is referred to the sea and its fruits, Conchiglioni is highly valued because its concave shape can accommodate ingredients and delicious sauces.
Reference: 135
Lasagnacce has a very characteristic appearance, a kind of cut tape shirred on both sides. Once cooked their irregular texture is particularly seen by the contrast created between the smooth and curled parts.
Reference: 136
The origin of name Eliche is easy to understand from their shape made up by fins that wrap around themselves in a harmonious spiral that captures any kind of seasoning.
Reference: 137
Conchiglioni is referred to the sea and its fruits, Conchiglioni is highly valued because its concave shape can accommodate ingredients and delicious sauces.
