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Tagliatelle, typical of Emilian cuisine, is exquisite with all types of sauces(white or red) featur..
Thin and fragile, Capelli d’Angelo (angel hair) originated during the Renaissance though it was ser..
Papardelle, thanks to its superior width and rough surface, is ideal for clinging to full-bodied sa..
Of Emilian origin, Paglia e Fieno (Straw and Hay) is a delicious blend of colors and flavors. Class..
Their shape recalls that of a small disk inverted and shaped to obtain the characteristic hollow...
Produced by artisanal processing dried at low temperatures...
Classic Fileja are joined by those flavored with spinach and chard to bring to the table a tricolor..
The origins of Capellini, with their evocative name (fine hair) and light consistency, are conteste..
Organic spelt is highly versatile in the kitchen; it doesn't need pre-soaking and cooks in just 15 ..
Pasta made with 100% superior quality spelt (farro) flour...