Pasta e Riso

Il Pan Carrè Mulino Bianco è preparato con una ricetta semplice e tradizionale.

Si esalta appena tostato, per toast irresistibilmente stuzzicanti.

Dalla lavorazione dei migliori grani nasce il cous cous Barilla,

un prodotto dal sapore e dalla qualità unica.

Ideale per preparare primi freddi o caldi a base di carne, pesce o verdure.

ORECCHIETTE RUS.NO GLUTINE 250g

Considerato prezioso fin dall’epoca romana,

il Farro è oggi uno dei protagonisti della dieta mediterranea.

Saporito, sano e fonte di fibre; provalo come risotto o in gustose insalate.

Facile e veloce da preparare, si cuoce direttamente in acqua salata bollente.

Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm. 

Fresh egg pasta, spaghetti alla chitarra format, frozen, 1.5kg

Riso Gallo ideal for rice salads and cold dishes.

Pici are a type of pasta very similar to spaghetti prepared with only durum wheat semolina, without the addition of eggs, typical of southern Tuscany.

They are usually served with tasty meat sauces (also wild boar and hare), mushrooms or cheese.

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors

Frozen precooked durum wheat semolina pasta, 1kg

Italian traditional short pasta with holes and a striped surface, prepared with slowly drawn bronze sheet, ideal to be served with vegetable seasonings, cheeses or meat sauce.

Fresh frozen egg pasta.

The pasta is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors

TAGLIATELLA FARINA MACINATA PIETRA 2kg(CA)

Tagliolini are a variety of egg pasta typical of Molise and Piedmont, characterized by a very thin cut width.

It is a pasta with fast cooking, it goes well with light sauces, with fish, delicate seasonings or even in broth.

Frozen fresh pasta with squid ink

Tagliolini are a variety of egg pasta typical of Molise and Piedmont, characterized by a very thin cut width.

It is a pasta with fast cooking, it goes well with light sauces, with fish, delicate seasonings or even in broth.

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors

Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat. 

Classic "Tagliatelle Romagnole" are prepared only with spelt flour and durum wheat semolina and fragrant rosemary, without the addition of eggs.

Rosemary enhances the flavor of meat sauces, but also perfect with vegetable seasonings.

Precooked and frozen Carnaroli rice, 1kg

Food preparation based on pasta and arrabbiata sauce, precooked and frozen 300g

Precooked frozen durum wheat semolina pasta, 1kg

Frozen precooked durum wheat semolina spaghetti pasta, 1kg

Food preparation based on pasta, speck, and mushrooms, precooked and frozen, 300g.

Thin puff pastry, frozen, 3.20kg

Precooked and frozen food preparation based on pasta and cherry tomato and basil sauce, 350g

Food preparation based on pasta and sauce, precooked and frozen, 300g

Preparation based on pasta and Genovese pesto sauce, precooked and frozen 300g.

A type of pasta typical of the Puglia region, whose shape is approximately similar to that of small ears, from which the name derives.

The typical regional recipe is the one that sees them together with turnip tops, but they are also excellent with meat or vegetable seasonings.

Produced through bronze drawing and slow drying. The porous surface of the pasta retains the seasonings and enhances the flavors of the dish.

Food preparation based on pasta and sauce, precooked and frozen, 350g