0 Item(s) - €0.00

Shopping Cart(0)

There are no more items in your cart
Total (tax incl.) €0.00

PASTA

The smell, the flavor, the properties and the consistency of the pasta depend as much on the used type of the flour as on fulfillment of some fundamental rules during the plantation, the harvest and the production process. Wheat and barley, of entirely local plantation, handmade production and transformation of the pasta, allow us to obtain the full control of the production chain. To the harvest of the wheat, carried out on June, it follows the milling, which flour and bran are obtained from. The former, obtained from soft wheat, according to the level of refining can be called: whole flour, type 1 and 2 flour, type 0 and 00 flour; the latter, obtained from durum wheat, it is a less refined product and of more intense yellow, that suits perfectly for the production of the dried pasta and preferred for its organoleptic properties with higher level of fibers. The barley, the oldest cereal in the world, is a plant with annual cycle, thus it is considered a niche product for its characteristics. The presence of important elements as fibers and vitamins lead it to have healthy properties for gastrointestinal and circulatory systems.

#htmlcaption1 #htmlcaption2 #htmlcaption3

Active filters

Rigatoni are a shape of pasta which perfectly holds sauces and makes You even more appreciate the flavour of pasta with its seasoning. This is the favourite shape of true pasta lovers, thanks to its particular ridged surface, which tickles the palate and perfectly holds even the most complex sauces.

100% Made in Italy

Add to Wishlist
(0)
€2.30

Cavatelli come from one of the many varieties of the so called “Medieval gnocco” . Very famous in the South of Italy, they vary their dimensions and shape (more or less open) depending on areas, where they spread.

100% Made in Italy

Add to Wishlist

Trofie, one of the most known and loved pasta in Liguria, take their name from the term “strofissià”, which in Genoese dialect means “to rub”, the movement your hands need to do, if you want to make this artisan pasta shape.

100% Made in Italy

Add to Wishlist

The name “Sagne incannulate” means they are twisted on themselves. This long pasta is the icon of traditional Salento cuisine, in the extreme South of Puglia. Their name comes from their shaping process: a stick can be used to wrap them around it and give the right shape. Dough is made by durum wheat semolina flour. Usually served with sauté chickpeas, this dish takes the name of “Ciciri e Tria”.

100% Made in Italy

Add to Wishlist

This is a traditional pasta from Puglia, whose shape brings to mind the leaves of local ancient olive trees, from which it takes name. Its rough inner surface makes this pasta hold sauce and perfectly blend it.

100% Made in Italy

Add to Wishlist

Penne Rigate are one of the most popular shape of pasta in Italy. They are double ridged, both on the surface and inside, and they enhance the flavour of any seasonings.

100% Made in Italy

Add to Wishlist

Mezze Sagne” are a new, short version of the famous classical “Sagne ‘Ncannulate”, the icon of traditional Salento cuisine, in the extreme South of Puglia. As rough, porous and delicious as their classic version, their short shape makes this version more practical.

100% Made in Italy

Add to Wishlist
(0)
€2.45

Strozzapreti (also called Strangolaprevati) are a traditional Italian pasta, especially from the Central Italy regions, such as Romagna, Umbria, Lazio and Marche. They are large tubes, long as much as a thumb. For this reason, they are not always practical.

100% Made in Italy

Add to Wishlist
(0)
€2.49

Orecchiette are born from the old traditional cuisine of Puglia, where their second name is “strascinate”, a dialect term, referring to their traditional shaping process: housewives used to drag small pieces of dough on the pastry board with their thumbs or pointing a knife with a rounded edge.

100% Made in Italy

Add to Wishlist

Tria is a bronze-drawn kind of pasta, whose history is very old. Its name comes from the Arabic term “Ytria”, which means dry pasta, similar in shape to a tagliatella, half an inch long. It’s ideal to be eaten with legumes.

100% Made in Italy

Add to Wishlist

These small pasta shapes are perfect to enrich your soups. A large range of these small pasta shapes is ready to give a touch of originality to your meal.

100% Made in Italy

Add to Wishlist

Orecchiette are born from the old traditional cuisine of Puglia, where their second name is “strascinate”, a dialect term, referring to their traditional shaping process: housewives used to drag small pieces of dough on the pastry board with their thumbs or pointing a knife with a rounded edge.

100% Made in Italy

Add to Wishlist