The Sicilian – the goodness of the fields in your dishes

Agnolotti are the typical first course of Piedmontese cuisine and are known and appreciated throughout Italy. Their pastry, made strictly with egg, holds different fillings: from the classic meat filling to variations with vegetables or fish.

Caserecce due to their shape and porous surface hold every seasoning, from the most traditional (meat sauce, tomato and basil) to the most imaginative, so they satisfy every palate.

Fresh pasta made exclusively from semolina obtained by grinding Sicilian durum wheat. Thanks to their shape, hollowed inward, they are excellent for accommodating a wide variety of sauces. In this version we offer them tricolor, made with the addition of spinach and tomato to the dough, for a play of colors and flavors for all palates.

Cavatelli are a fresh pasta format originating in Molise and Puglia. Thanks to their shape, hollowed towards the inside, they are great for accommodating a wide variety of sauces: with meat and/or vegetables. Their versatility in cooking makes them perfect for all kinds of lunches, from the lightest to the richest.

Chiffers probably owe their name to an Austrian dessert (Kipferl) whose shape they resemble. Ideal for legume-based recipes (for example: chickpeas and clams, cream of peas and salmon), they also lend themselves to simple recipes, such as tomato and basil sauce, meat and vegetable sauces.

Small and concave shaped rigata pasta, ideal for soups and pestos, but also with different sauces, with meat and/or vegetables. Their versatility in cooking makes them perfect for all kinds of recipes, from the lightest to the richest.

Fusilli, a pasta format originating in southern Italy but now widespread throughout the Boot and known throughout the world, thanks to their spiral shape are ideal for holding thick sauces, from the simplest to the richest and most typical of regional and national culinary traditions.

Fresh and soft, our potato gnocchi are extraordinarily velvety and tasty. Ideal with a fresh tomato sauce, they can also be enjoyed with a light vegetable dressing with a typical Mediterranean flavor. They are ready in a minute.

Gramigna is a short pasta format typical of Emilia. Curved and pierced, in this version we offer it in two colors, as it is made with only semolina and with the addition to the dough of spinach, for a play of colors and flavors for all palates.

Fresh lasagna, made exclusively with semolina obtained from the milling of Sicilian durum wheat, ideal for making the classic pasticcio al ragù, a first course of Italian gastronomic tradition, or for the most imaginative combinations.

Macaroni, a short tubular-shaped pasta, internally hollow so that it better soaks up the sauce with which it is accompanied, thanks to its versatility gives rise to pasta dishes that can satisfy all palates: from the most traditional to the original and complex.

Orecchiette are a pride of Italian culinary tradition and a gastronomic symbol of Puglia. Thanks to their concave shape and wrinkled surface, they are perfect for seasoning with traditional sauces, such as turnip greens or a simple sauce.

Our cuttlefish ink linguine have an intense flavor, highly appreciated in the kitchen for their simplicity. They are perfect accompanied by simple vegetable-based sauces. Ideal for light, summery and quick lunches.

Our linguine, similar to spaghetti but flattened in shape, prefer to be paired with sauces and condiments typical of the national gastronomic tradition but, because of their versatility in cooking, they adapt well to more original recipes.

Our tagliatelle, with their rough surface and full-bodied texture, are a long pasta format typical of central and northern Italy. They are ideal for classic sauces of traditional Italian cuisine, such as ragù Bolognese, but because of their versatility in cooking, they adapt well to more original recipes.

Trofie, a short pasta originally from Liguria and once prepared at home with the help of knitting needles, are ideal to be tossed with pesto alla Genovese or whatever sauce you prefer.

Our tortellini are made with durum wheat semolina egg pasta and meat filling. This delicacy is excellent cooked in broth to bring out the best flavor, but can also be dressed with tomato sauce or white sauces.

Sedanini are small macaroni, generally curved and elongated in shape. Versatile in the kitchen, they are well suited to rustic sauces made with seasonal meats and vegetables and to fresh, spring dishes.

Fresh egg pasta made exclusively with semolina obtained by milling Sicilian durum wheat. Our pappardelle, with its rough surface and full-bodied texture, is a classic long pasta format, often paired with important sauces.

Paccheri are a classic pasta format of Neapolitan cuisine. Accompanied by rich and succulent sauces made with fish, meat or vegetables, they are very versatile. They also lend themselves to being filled and gratinated in the oven, giving full rein to your imagination at the table.

Durum wheat semolina.
From the semolina of the best Sicilian durum wheat comes a tasty and full-bodied pasta, suitable for holding the most varied sauces of the Italian gastronomic tradition.

Weight: 500 gr.