Pasta and Rice

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The Spaghetti are so versatile that they can be served with any seasoning, fish meat, veggies or cheeses, but are also great if you enjoy them white, seasoned only with extra virgin olive oil and a pinch of Parmesan cheese .

The Spaghetti are so versatile that they can be served with any seasoning, fish meat, veggies or cheeses, but are also great if you enjoy them white, seasoned only with extra virgin olive oil and a pinch of Parmesan cheese .

The penne (plural of penna) are a type of pasta from Italian cuisine.

Formato típico de la tradición romana, los Rigatoni se caracterizan por el estriado de la superficie exterior y por el gran diámetro y espesor.

The Linguine are the format of long pasta of Liguria by excellence: in the form of small tagliatella flat and narrow were born to accompany the traditional pesto.

The Bucatini (also called Perciatelli) are originally from the area of Naples, elongated form, round section with holes internally.

The Calamarata takes its name from its shape of squid ring and is especially suitable for being accompanied by fish and seafood sauces.

The Paccheri are typical of Campania. Its name derives from "paccaria" which means "slap" in Napolitan dialect: probably the popular tradition referred to large and heavy consistency. Used, with different names, also in other regions.

The Paccheri are typical of Campania. Its name derives from "paccaria" which means "slap" in Napolitan dialect: probably the popular tradition referred to large and heavy consistency. Used, with different names, also in other regions.

Semolina pasta. The Conchiglioni Rigate, originary from Campania, are today valued and used in all Italy.

The Lumaconi Rigati are a specialty in snail-shaped fluted, ideal for the preparation of dishes, with a variety of fillings and completing the cooking in the oven with the dough covered with a light coating of sauce or white sauce…

The Fettuccine belong to the family of long pasta with flat section

Lasagna is one of the oldest pasta formats that are known.

The Tagliatelle are used in all Italy and are part of the family of long pasta with flat section.

The Tagliatelle are used in all Italy and are part of the family of long pasta with flat section.

The Tagliolini No. 106 are part of the family of the long pasta hank-shaped obtained from a sheet of pasta, rustic and thin form. The origin of this format is disputed between Genoa, Naples area and the Ciociaria.

The Taglierini are originally from North Italy: Emilia Romagna, Liguria, Tuscany and Lombardy, but in particular of Piedmont and the area of the Langhe Alba, whose culinary tradition passed down the recipe for the "tajarin", the old hand-made taglierini.

Las Pappardelle se utilizan en toda Italia y son parte de la familia de las pastas largas con sección plana.

Tasty variation of the classic Tagliatelle all'uovo, the Tagliatelle all'uovo paglia e fieno have a paste enriched with tender spinach leaves for richer flavor, perfumes and fancy dishes.

Cecco Modena balsamic vinegar is made with ingredients and methods of production of high-quality, according to the best tradition of Modena

Dried egg pasta. The more classic pasta of the traditional Mediterranean, healthy and helps to maintain a balanced diet. Ideal for meat in sauce "ragu".

The spaghetti is a type of Italian pasta made with flour from hard grain and water. They have long thin ropes and circular section.

The spaghetti is a type of Italian pasta made with flour from hard grain and water. They have long thin ropes and circular section.

Semolina pasta. This medium pasta shape can exalt the flavor of any sauce and make your dish the star of the table.

Dry semolina pasta. Beautiful, easy cooking, rich in flavor, Fusilli pasta: it is special for a successful dish of pasta.

Dry semolina pasta. This form of pasta is made with grooves on the surface making it ideal for any type of rich flavor and sauce recipe.

Small pasta eggs nests very light and with a genuine flavor, ideal for making delicious and natural pasta dishes.

Dried egg pasta. The more classic pasta of the traditional Mediterranean, healthy and helps to maintain a balanced diet. Ideal for meat in sauce "ragu".

Among our range of nests of semolina pasta, this is the largest format. Its lightness and touch of puff pastry is ideal for mixing and highlight the flavor of any heavy sauce.

Showing 1 - 30 of 74 items