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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…

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.

As with the largest Penne version, Mezze Penne resembles an old-fashioned pen.

With pasta Barilla Integral you will bring to your table the flavour of the welfare. Indeed, a portion of pasta Barilla Integral contributes more than 20% of the recommended daily amount of fiber.

The Penne Rigate Barilla, of consistent flavor, are able to perfectly retain the sauces. What is the secret? A combination of excellent hard wheats and wire that enhance the most the character of this pasta, prepared with the experience and passion of who carries more than a hundred years making...

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

Originated in Lombardy and Emilia, the Farfalle take their name from the typical form of the butterfly, with small narrow strips in the center.

Fusilli comes from Campania and belongs to the family of short pasta with straight cut.

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 name of the Tortiglioni has a very specific source: «tortiglione» is a characteristic design worked on the lathe, with a streak of rolling spiral, like scratch that characterized this format.

The Fusilli are native to the central and northern part of Italy and owe their name to the spindle (in Italian, fuso) in lathe which is rolled wool.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

Showing 1 - 25 of 25 items