Sicilian specialty perfect for any seasoning that is a rustic and true sauce or a more delicate sea. Real spirals of taste!
Small craftsmanship handmade, a true Italian exclusive Nature. Particular shape of the tradition of Centro Italia, similar to spaghetti but wider. Great consistency, ideal for game or meat sauces. Perfect with garlic.
Personal and tasty interpretation of traditional Tuscan pasta. Similar to spaghetti, but thicker, these pies mature perfectly with the "fatty" flavor of the cheese or the freshness of the lemon.
The tiny, specialties of Tuscan tradition, turn into a delicious pasta with porcini fungus. Intense flavor, great to be seasoned with cream and parmesan cheese. Eretics as a base for your carbonara.
Sardinian gastronomic specialties, from old hand-made work. They pick up perfectly the sauce, excellent with the meat sauce. Try these Sardinian dumplings seasoned with tomatoes, fresh sausage, saffron and a dusting of Sardinian sheep's cheese.
With the fregula of Sardinian. Typical Sardinian pastas, traditionally served with shrubs (true clams). Great also in fish soup.
Typical of St. Peter's island, a place rich in gastronomic history in balance between two culinary, Sardinian and Ligurian worlds. Genoese pesto, red tuna crumbs and cherry tomatoes are the ideal condiment for these dried dumplings.
Short Liguria originated pasta, which has become typical of the island of San Pietro, from the traditional form of perforated tubing. To be seasoned with toccu , Genoese sauce prepared with an entire piece of meat.