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"anellini" (little rings) are a typical shape of pasta from Sicily. In tradition they are oven cooked ti prepare delicious timbales with ragù sauce, peas and plenty of cheese.
Orecchiette is the classic and traditional Apulian shape of Pasta. It has the appearance of little ears ("orecchie" in Italian), with thick veins on the surface.
Busiate is a typical pasta of Sicilian gastronomic tradition, especially of the area of Trapani.
Busiate made with Tumminia flour are a unique product, brings to the typical Sicilian spiral-shaped pasta the added value of being produced with this special flour, a very ancient wheat derived from typical durum wheat of Trapani
Croxetti, also known as "corzetti" or "corsetti", is a kind of pasta typical of Ligurian cuisine.
Trofie is an Italian type of Pasta trypical of Liguria culinary tradition. It is prepared with a mixture of durum wheat flour and water.