Pasta

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

Fettucine are part of the long, flat pasta family. 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

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

Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. 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

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

This type of pasta from the Fettucce family is unique because of its rough surface and thickness which is typical of extruded pasta.

Try it with ragù, sauces made from game, or fish and shellfish sauces. 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

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

De Cecco Penne Rigate is a type of pasta that is made from durum wheat semolina. It is shaped like a small tube with ridges which helps to hold onto pasta sauce and other ingredients. Read more

From Delverde recipe, a pasta made with durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world and of course pure spring water. Bronze drawn and slow dried Read more

This pasta is very good and has a great quality: it is very fast to prepare. Read more

These egg Fettuccine, with a pretty nest shape, can be enriched and garnished in many different ways for a light and genuine diet. Read more

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

Pasta Mista originated in Campania. Read more

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

The most famous and beloved pasta shape in the world. It is no coincidence that their diameter makes them versatile and suitable for any type of sauce. In the 19th century in Naples the famous “lazzari” (young people from the working classes) ate them in 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

It is obtained by grinding national durum wheat added to foreign durum wheat with a high protein content. Read more

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

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