Pasta

Tagliatelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Pasta Mista originated in Campania. Read more

Small, soft and smooth, with all the flavour of 100% Italian fresh potatoes. Read more

Pasta di Gragnano Tagliatelle a Nido le Speciali by Liguori is a premium quality product made in Italy based on a traditional recipe. Read more

Chifferini Rigati have an original curved shape that will definitely tempt you. A grooved twist to hold in any sauce for an intense pleasure. Read more

The product par excellence, whole truffle with no alterations.

We recommend it sliced or grated on pasta and main courses in order to give the dish that amazing smell of freshly found truffle. Read more

This medium pasta shape can exalt the flavour of any sauce and make your dish the star of your table. Read more

De Cecco Rigatoni is a speciality of the Campania region in Southern Italy. Rigatoni by De Cecco is a rather versatile shape being suitable with tomato or vegetable sauces, but the rigatoni are at their best matched with chunky meat sauces and ragus: stew Read more

The fine Italian Gnocchi Di Potato potato pasta are quick and easy to prepare. They are ideal as a tasty side dish served with a sauce or pesto of your choice. Read more

Delicious Ravioli with a creamy, rich seafood filling.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Read more

The name of the format is certainly evocative. It recalls the presence of numerous lines, capable of retaining sauces. Rigatone is certainly one of the most popular formats, ideal for Sunday lunches. Liguori also offers rigatone in the Neapolitan version, Read more

Gathered in a nest, fettuccine are an extremely versatile format, slightly narrower than tagliatelle, they are excellent for wrapping any sauce and perfect with mushrooms. Read more

Whether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”) Read more

Pasta with durum wheat semolina, carefully selected from the best grains mainly from Italy and all over the world and pure spring water. Bronze drawing and slow drying at low temperatures. Read more

Pasta with durum wheat semolina, carefully selected from the best grains mainly from Italy and from all over the world and pure spring water, bronze drawn and slow dried at low temperatures. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and from all over the world and pure spring water from the Verde River for the Delverde recipe. A bronze drawn pasta with slow drying at low temperatures. Read more

A pasta with very ancient origins, dating back to the thirteenth century and present in the Liber de coquina, the oldest cookbook of the Christian West. A pasta among the favorites of Ferdinand IV of Bourbon and, already in 1180 approximately, recommended Read more

Pastificio Liguori PACCHERI Pasta di Gragnano IGP/PGI - from Gragnano IGP - 100% Italian Wheat - 500g pack Read more

Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Read more

Fettucine are part of the long, flat pasta family. Read more

Spinach and ricotta stuffed in a hand rolled artisan durum wheat cannelloni. Read more

Handmade artisan durum wheat ravioli stuffed with sweet and earthy cooked pumpkin, feta cheese, & nutmeg Read more

Chicken paste with rosemary and pepper stuffed in a hand rolled artisan cannelloni. Read more