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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

Brown rice gnocchetti are made with pre-cooked brown rice flour and spring water, skilfully blended. Bronze-drawn and left to dry slowly, these brown rice gnocchetti 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 2023

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.

Gnocchetti" are the most widespread pasta format in Sardinia and one of the oldest (called "malloreddus"). They look like small striped shells about two centimetres long that can be seasoned with all kinds of sauces: from tomato sauce to white sauce, there are no limits to the imagination.

The gnocchetti, made with stone-ground Saragolla durum wheat semolina, are bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. The gnocchetti are a small format that can be easily combined with fish, tomato or vegetable sauces.

Honey with white truffle from Molise.

Suggestions for use: as an accompaniment to cheeses such as sheep's milk or provolone.

Shelled coral lentils are an ideal food because they are rich in vegetable protein. Thanks to their balanced composition of carbohydrates, fibre and protein, they help to control blood sugar levels and therefore insulin. Peeled lentils have been stripped of their outer cuticle, the part richest in cellulose. This makes them more digestible and does not cause intestinal fermentation.

Suggestions for use: ideal as a side dish, in soups or salads.

The "penne lisce" are bronze-stretched and dried at low temperatures to preserve their nutritional qualities and ensure that the dough retains its natural porosity which absorbs the seasoning. The artisanal "penne lisce" thus break the stereotype that "smooth penne is slippery and does not retain the sauce".

Spaghetti is the most famous and versatile type of pasta in Italian cuisine. It lends itself well to all kinds of sauces.

Miscuglio di Aleppo" durum wheat "caserecce "* is extremely digestible even for gluten intolerant people. It has been found that these "evolving" grains release the starch more slowly. These pasta products have a pleasant and characteristic taste that will not spoil the flavour of the sauces used.