Classic formats

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The wide cavity retains the flavours of the sauces and brings them to the palate with all their intensity.

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

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.

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The large cavity retains the flavours of the sauces and brings them back to the palate with all their intensity.

The "penne lisce" are bronze stretched and dried at low temperature to preserve the nutritional qualities and to ensure that the dough retains its natural porosity, perfect for absorbing sauces. So those who think that "penne lisce are slippery and don't hold the sauce" should definitely try them ;-)

100% Italian Organic durum wheat penne lisce or pennette rigate in 2.5 kg EcoPack

Rigatoni" is one of the most popular forms of pasta in Italy. The lining of the pasta allows the sauces to be stored properly. See our combination tips below.

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.

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".

Penne rigates are perfect for preparing baked pasta or for pasta seasoned with pork or beef sauces. But they are also excellent with vegetable-based sauces and for all traditional Mediterranean recipes, such as the classic tomato, basil and extra virgin olive oil sauce with a pinch of parmesan.

"Rigatoni" is one of the most popular forms of pasta in Italy. See below our recommendations on the right seasonig.

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

Small pasta stars, ideal for delicate, velvety soups and broths, have been created to stimulate children's imagination and appetite.

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 "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