Pasta

Tagliatelle are consumed all over Italy and 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

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

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

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

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

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

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

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

Tagliatelle are consumed all over Italy and are part of the long, flat pasta family. 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 Tortelloni filled with mushrooms.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. 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

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

Smaller and more resistant than traditional Paccheri. Read more

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

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

Pastificio Liguori PAPPARDELLE A NIDO Gragnano Pasta IGP/PGI - 100% Italian Wheat - 500g Pack 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