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: 104
Trucchetti can be defined as a miniature of classics Stangugghi. They have an unusual shape which is particularly suitable for the creation of the dishes with tastes from another time.
Reference: 0148
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 128-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 125-33444
Reference: 121
Brand: Gruppo Soldano S.r.l.
Fettuccine is a pasta that in many ways refers to the classic Tagliatelle, differentiating from this last mainly for the width of the strips.
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: 132
Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.
Reference: 120-12
Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna. A very thin pastry drawn artfully folded on itself to be then cut and unrolled.
Reference: 103
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
