Pasta

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

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

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

Pasta made with pure spring water and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Slow drying at low temperatures and bronze drawing. Read more

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

Pastificio Liguori LINGUINE Pasta from Gragnano IGP/PGI - 500g pack 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 the best Italian blends and not only, durum wheat semolina pasta, with egg, made with pure spring water, from bronze drawing and slow drying. Read more

Pasta Mista originated in Campania. 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

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

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 SPAGHETTINI Pasta di Gragnano IGP/PGI - 100% Italian Wheat Read more

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

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

Smaller and more resistant than traditional Paccheri. Read more

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

Handmade artisan durum wheat ravioli stuffed with potato and a dash of truffle oil for a gourmet bite Read more

Gourmet taglioni made with durum wheat semolina and squid ink. Read more