The "Pesto alla Trapanese" could not be missing among our recipes and it is here served with a pasta type that is very popular with the most discerning palates, that is the bronze-drawn bavette. Preparation: in a frying pan or...
La Molisana Cannelloni are an exquisite type of past, whose name obviously derives from 'cane', because of their long, hollow shape. Cannelloni were mentioned for the first time in a printed text at the beginning of the 20th century, but...
Rummo Egg Cannelloni is the ideal hiding place for scrumptious fillings and savory sauces that bubble and meld while baking. From the classic ricotta with meat ragù to the trendier radicchio cream with ground hazelnuts: divine. We apologize if some...
Gnocchi are originally from Campania and were created from the imagination of the pasta-makers who, while remaining true to the tradition of semolina pasta, took their inspiration from the classic potato gnocchi. Gnocchi have a distinctive concave, ribbed shape and...
Calamari-Shaped Pasta from Campania is resembling calamari rings is famous in Campania, southern Italy, where the diet is rich in pasta and seafood (and pasta with seafood). Unsurprisingly, calamarata is great with seafood sauces. For a playful dish, try the...
Traditional Sicilian Pasta Cut Made with Heirloom Wheat. Timilia also known as tumminia is an ancient varietal of durum wheat native to Sicily. This hearty grain is known for its short growing cycle, drought resistancy and delicate earthy, nutty flavor....
Calamarata is a special and prized format of pasta, associated with Neapolitan cuisine. It is so-called because of its shape, which resembles squids. It is perfect to retain the flavor and aroma of any type of sauce. Brand: LA MOLISANANet...
Pasta Made From Heirloom Wheat Grown in Abruzzo "Sagne a Pezzi, meaning ""short broken pieces of lasagna,"" was traditionally made from bits of lasagne left over from the pasta making process. It is a ruffled and curly noodle with lots...
Durum Wheat Seashell Pasta Di Bari's large seashells with a ridged outside and a smooth cup are most often used to make stuffed shells. The classic preparation is to fill the pasta with a spinach and ricotta mixture and bake...
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Serve as you would any recipe calling for penne, or simply bake. Ideal served with olive...
Camp’oro delights in bringing typical Italian pasta traditions from various regions straight to your table. Porcini mushroom Tagliatelle is made by adding porcini mushrooms to the dough, giving it its characteristic dark color and earthy taste. These long flat noodles...
La Molisana N.316 Paccheri is a classic Italian pasta shape known for its large, tube-like structure. These wide and hollow tubes are perfect for holding rich and hearty sauces, making them a favorite choice for pasta dishes that crave bold...
Gemelli are a spiral-shaped pasta that appears to be two thin tubes twisted around each other. Its twist and spirals give the pasta a refined look while staying al dente. This versatile pasta can be used with any type of...
Pennoni come from the Campania region and belong to the short, smooth diagonal pasta cuts. Pennoni are 0.496" long, between 0.045" - 0.048" thick with a 0.405" diameter. They are excellent with Napolitean and Genoese meat ragùs or with meat...