Pasta

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

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

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

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

Pastificio Liguori LINGUINE Pasta from Gragnano IGP/PGI - 500g pack Read more

Produced with pure spring water from the Verde River and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Bronze drawn and slowly dried. 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 PAPPARDELLE A NIDO Gragnano Pasta IGP/PGI - 100% Italian Wheat - 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

Handmade with a creamy mix of mashed potatoes, flour, and eggs 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

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

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

The quintessential Italian traditional pasta shape, penne rigate represent a true culinary tradition. Their shape recalls that of a pen, and the ridges that characterize the shape allow them to retain sauces perfectly. Read more

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

Artisan linguni, made with durum wheat semolina and a rich egg flavor. Read more

Handmade artisan durum wheat ravioli stuffed with a heavenly mix of cream cheese, feta, gorgonzola, and grana padano. 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

Egg pasta with pure spring water from the Verde River and durum wheat semolina from the best blends mainly from Italy and around the world. Bronze drawing and slow drying 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

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

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and around the world. Produced with pure spring water from the Verde River. Bronze drawn and dried in a slow cycle at low temperatures. 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