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The classic Tuscan meat sauce with beef, pork and chicken with a secret ingredient. All natural and wholesome ingredients to rediscover the taste of tradition.
Very aromatic sea salt, embellished with the addition of fennel, basil and sultana grapes. Great for a quick cous cous.
Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
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A square bucatino that will win you over with its edges. p>
The organic pasta appreciated for its exceptional cooking resistance, is ideal for all your recipes.
One of the best known Ligurian pastas outside our borders, they are prepared with water and chestnut flour and are the main format to be combined with pesto.
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.
Craftsmanship, mixed with eggs, mixture of different semolina for every type and measure, and dried hanged and slowly, easy to digest, very porous (absorbs well and keeps the sauce), successful cooking time and servings.
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.
The organic pasta extruded through bronze appreciated for its exceptional cooking resistance, is ideal for all your recipes.
The paste-form that frees your imagination in the kitchen.
The particular name of this pasta produced by the Gentile pasta factory derives, according to tradition, from Princess Mafalda, daughter of King Vittorio Emanuele II. In some lugohi this type of pasta is known as Reginella: it can be used with any seasoning, but it is recommended for meat sauces.
Generous format that (r) welcomes the chosen combination harmonizing the flavors. Perfect for vegetable and legumes sauces, excellent pasta to be cooked. To be filled. Fresh notes of hay and balanced salinity.
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.
In the last century "Italian pasta" meant "pasta from durum wheat IL CAPPELLI". The pasta factory Felicetti rediscovers this noble varieties of wheat to provide the taste of the pasta once.