Artisanal Italian Pasta

Unique pasta of its kind, a format that frees the chef's imagination. The Verrigni Peperone di Grano is perfect for first courses cooked in the oven or to create original finger food thanks to the stability in the plate that allows you to design personal scenographic combinations.In Verrigni it's all Italian: wheat, wire drawing and design!

Three-lobed shaped spaghetti (three sides) have a much shorter cooking time than the common spaghetti. The result on the plate is surprising, with a unique texture, always al dente. Its unusual shape allows a greater adherence of the sauces.

Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.

Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.

The Testaroli are thin disks similar to crepes that you consume boiled, cut into squares or diamonds of a few centimeters side and traditionally seasoned with pesto, Olive oil and pecorino cheese, tomato or with porcini mushroom sauce.

Spaghettini practical format, so thin that it can be cooked directly in the preparation of the sauce, enhanced by bronze drawing.

An irregular format, Maltagliata is suitable both for baking in the oven such as lasagna, and for less elaborate use but it guarantees a unique result.

Bucatini are a one-of-a-kind format, long thick and perforated pasta, so as to allow the seasoning not only to envelop them but also to invade them. embellished by bronze drawing.

Penne Mezzani Rigate are an easy-to-use short pasta format as they lend themselves well to collecting various types of seasoning.

Pasta from the original gourmet format and unique. Plated squares of Italian grain square, drawn in gold. Crisp and porous!

Linguine, a classic format that is characterized by being flat compared to the classic rounded shape of long pasta, but lends itself to any seasoning, enhanced by bronze drawing.

Typical pasta format of the Campania tradition, Scialatiello has a not too long and spent format, ideal for fish-based condiments because thanks to its structure and porosity it goes well with this type of sauce.

Wheat cultivated by Valentino Farm for a complete Italian branch. A special pasta format - square section - to create unique dishes that will surely surprise your guests. Perfect for filling and veneering vertically. Gold drawing and slow drying at low temperature.

Lumachine fall into the category of small formats ideal for soups, soups, porous and rich in flavor.

Short pasta of small size, porous and tasty, ideal for soups and soups.

Only Verrnians carve their gold pasta. Decisive perfume, maximum crunchiness, unique porosity.
Recommended with a saffron reduction to enhance its scenic magnificence.

Rigatone durum wheat semolina pasta, embraces sauces but capable of releasing its intense flavor on its own.

Wide and full-bodied pasta that does not fear the most daring sauces.

Short pasta perfect for any combination, suitable for complex condiments but capable of releasing an intense flavor even in simplicity.

The Chitarra owes its name to the tool from which it is derived which gives it a square shape, long thick and tasty pasta.

Craftsmanship for these bronze-drawn durum wheat semolina spaghetti, capable of releasing an intense flavor with any seasoning.

Bucatini, long pasta, thick with the hole in the center as well as the name sigerisce, ideal for complex condiments but also for simple sauces as its body enriches any dish.

Short, full-bodied pasta which, thanks to its thick lines, collects and absorbs the seasonings, from the simplest to the most elaborate.