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Similar to tagliolini but thicker, guitar spaghetti are ideal for sauces made with meat and game.
Basil dumplings that combine refinement and the aromatic flavor of fresh herbs. You can choose to dress them with a little butter or with a white fish sauce.
Organic wholemeal pasta extruded through bronze, 100% Italian. Crisp and easily digestible.
Rigatini Pick-grain, produced with Umbrian farro flour and from organic crops.
Fresh pappardelle of wheat granite type "00".
The organic pasta appreciated for its exceptional cooking resistance, is ideal for all your recipes.
Shaped pasta of about 4cm in diameter disk, typical Ligurian cuisine, cut with a wooden mold which simultaneously decorates the medallion.
For your best sauces choose a pasta "at the height", produced with water and air from the Dolomites.
The gold plating allows the Old Rosacean Pastifier Stewarts to minimize the dough so as to create rigathones with the rule of art. The square format makes this pasta even more unique by turning the standard rigatone into a truly innovative format.
Gentile spaghetti are characterized by a great tenacity in cooking and callosity in the mouth, excellent to taste with savory sauces, created according to the ancient artisan tradition of Gragnano. The secret lies in the bronze drawing, which holds the seasoning better, and in the slow drying, necessary to preserve flavor, aroma, cooking resistance and organoleptic properties.
Linguine Gentile are excellent to taste with Genoese pesto enriched with green beans and potatoes and created according to the ancient artisan tradition of Gragnano. The secret lies in the bronze drawing to better retain the seasoning and especially in the slow drying, necessary to preserve flavor, aroma, cooking resistance and organoleptic propertie.
Mixture of short bronze drawn pasta. Originally, it was customary among the Gragnano families not to throw the leftovers of different types of pasta. A hymn to the traditions of once.
For those who enjoy the pungent flavor of fresh citrus South, a homemade pasta extruded through bronze.
A vortex of flavor that sucks up all the sauces!
The rigatura that it collects and the "fleshy" thickness make the half rigatone perfect to be seasoned with sauces that are important in taste (beautiful, dense, creamy and tasty) which enhances their richness. The half rigatone with a little imagination is easily transformed into the right format to create delicious finger food.