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The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

Porcini mushrooms harvested in the countryside of Molise and dried in a traditional way.

Suggestions for use: ideal in risotto type dishes or with tagliatelle.

Fusilli" is one of the four most popular pasta shapes in Italy (spaghetti, penne, fusilli e rigatoni). They are called by different names in different Italian regions. See our tips below.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Sauces with meat, fish, vegetables, cheese and various vegetables are always able to enhance the taste and offer interesting aromas and flavours.

The local pomegranates are harvested at the right ripeness and then hand processed and cold extracted according to the local tradition. To the pomegranate juice is added a local apple juice. This nectar is distinguished by its freshness, its unique taste and its beneficial properties. Ideal for drinking fresh, but also for making cakes and cocktails.

Caserecce" are formed by two strands of twisted pasta. These small twists of pasta are versatile because their shape perfectly retains the flavour of the sauce while maintaining the firm "al dente" texture. The twists allow it to embrace both refined and simple sauces.

Fusilli" is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different parts of Italy. See our tips below.

The "sedanini" take their name from the "grooved" appearance resembling celery sticks. This format of paste is suitable for both light vegetable sauces and richer sauces with fresh cream.

2,5 kg

Quality extra virgin olive oil flavoured with white truffle.

60 ml

Suggested use: to delicately enhance the flavours of pasta dishes, risotto or pizza.

Penne di riso integrale are made with pre-cooked brown rice flour and spring water, skilfully blended. Bronze-drawn and left to dry slowly, these brown rice penne are a good way to enjoy, in a classic but always popular format, a nice 'pasta' dish made with the ancient varieties of rice cultivated in a completely natural way by the Una Garlanda company. Ideal for any type of condiment. Excellent cooking time.

Cooking time: 12-14 minutes

Pitted green olives of the Nocellara variety grown in Molise are excellent as appetisers and ideal for enriching salads.

120 g (drained weight)

Green olive cream is made from olives of the Nocellara variety grown in Molise with the addition of almonds and chilli pepper. This cream is excellent for preparing bruschetta and toast as an aperitif and is ideal for dressing pasta.

140 gr

Green olive pâté is made from olives of the Nocellara variety grown in Molise. It is suitable for preparing bruschettas and toasts for aperitifs and appetite-breakers.

140 g

This organic basil pesto is made exclusively with basil leaves and extra virgin olive oil. Without garlic. It is a 100% vegetable product. The cheese and pine nuts are replaced by brewer's yeast flakes that guarantee the same taste and flavour as traditional pesto.

The oil produced from the Gentile di Larino cultivar, Oleificio Mottillo's excellence, is recognised as one of the best in central southern Italy for its natural high presence of biophenols and oleic acid (over 74-75%). This oil is characterized by the scents of artichoke leaf and chicory that make it delicious to connoisseurs, respecting the original quality of the fruit from which it is extracted: the medium green fruitiness with hints of artichoke and the balance between bitter and spicy, is what makes it unique and recognizable as typical of the Frentane countryside.

Harvest 2024

This organic chickpea flour is an excellent alternative to wheat flour. Serra del Parco processes its chickpeas in its own laboratory in an artisanal way, guaranteeing a high quality product. This flour has a high protein content of 21%.

375 g

Organic 'cicerchie' flour is an excellent alternative to wheat flour. Serra del Parco processes its 'cicerchie' in its own workshop in the traditional way, guaranteeing a high-quality product. Chickling vetch flour has the advantage of increasing the consistency of baked goods and the protein content.

375 g

Suggestions for use: ideal for preparing vegetarian burgers, meatballs, savoury pies, quiches and taralli.

Serra del Parco processes its beans in its own laboratory in an artisanal way, guaranteeing a high quality product. Bean flour has the advantage of increasing the consistency of baked goods as well as their protein content.

375 gr

Suggestions for use: combine with traditional durum wheat flours to knead fresh pasta, bread or focaccia. Also very good in soups and cream soups.

Paccheri are a classic pasta format used in Neapolitan cuisine, usually accompanied by rich and tasty sauces. They can be seasoned with fish, meat, vegetable sauces or even stuffed and baked.

Tubetti" is a short pasta format with ancient origins: of Neapolitan origin, it was later highly appreciated in Genoa. They are ideal for soups and minestrone. The "tubetti" not only satisfies lovers of rich and full-bodied sauces, but also those who prefer delicate sauces.