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Pici di Grano Duro are a typical pasta of the Tuscan tradition, in particular around Siena.
Wheat flour Busiate are a typical pasta of Trapani.
Durum wheat Fregula is a traditional Sardinian pasta shape made of very small pieces of irregular size, slightly larger than cous cous.
"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.
Busiate is a typical pasta of Sicilian gastronomic tradition, especially of the area of Trapani.
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 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
Pappardelle are one of the most typical pastashapes of Tuscany.
The wheat flour Tonnarelli are a typical pasta shape of Abruzzo and have a square shape that makes them also known as Spaghetti alla Chitarra.
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.