Pasta and rice
There are 105 products.
QUADRELLI BURRATA OF PUGLIA
Quadrelli with burrata di Puglia are a tribute to this cheese, very sought for the intensity and freshness of the flavor.
LAGANARI TRAFILATI BRONZO AL LIMONE
Laganari di semola di grano duro al limone, trafilati in bronzo
FROZEN ORECCHIETTE
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.
SPAGHETTONE DI SEMOLA 3.0
Spaghettone di semola 3.0
STROZZAPRETI ROMAGNOLI
The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors
PICI
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.
FOGLIE D'ULIVO VERDI
Foglie d'ulivo verdi
SCIALATIELLI
The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors
MARITATI AL GRANO TOSTATO
Maritati al grano tostato
TAGLIOLINI 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.
ORECCHIETTE DI GRANO TOSTATO
Orecchiette di semolato di grano duro con grano tostato
LA RICCIA
Pasta fresca di semola di grano duro, trafilata in bronzo