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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: 142-12
Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside. Typical at the city of Rome, which matches them with strong but simple seasonings.
Reference: 0148-12
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 127-12
Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.
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: 0148
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
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: 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: 103-12
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
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: 131-12
Rigatoni is characterized by ribbed surface and for its large center hole that grips and contains the sauce to enhance the complete flavor of the pasta.
Reference: 112-12
Is a type of pasta very common among the families in Calabria region. Also called Strozzapreti, according to the narrative, the women prepared this short and stubby pasta, made just to go in "the gullet" if greedily eaten by the village priest invited to the table.
Reference: 133
So named because of its shape that resembles an olive leaf, this is a typical Apulian pasta, but widespread in many other parts of Italy.
Reference: 296-12
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: 102
Among the most typical popular pasta, an undisputed symbol of Apulian tradition are the Orecchiette. Their shape recalls a small overturned disc and molded to obtain the characteristic cavity.