Saragolla (Kamut)

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

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.

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 regions of Italy. See below for tips on how to best combine this pasta format.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Meat sauces, fish, vegetables, cheeses and various vegetables are always able to exalt the taste and offer surprising aromas and flavours.

The spaghettone made from durum wheat semolina of the Saragolla* variety is bronze-stretched and dried at a low temperature to preserve its nutritional qualities. The stone moulding process allows to respect the characteristics of the grain and to obtain more nutritious flours that retain all the nutrients (vitamins, essential oils, enzymes and mineral salts).

"Tubetti" are very suitable to accompany legumes and vegetable-based dressings.

Caserecce made with stone-ground Saragolla durum wheat semolina, bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. Caserecce are formed from two twisted strands of pasta. This shape allows the pasta to perfectly retain the flavours of the sauces and keep its 'al dente' texture. The semi-spiral shape of caserecce makes it possible to embrace both refined and simple sauces.

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.