Classic Formats

Caserecce

This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.

Short Caserecce

This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.

Tagliatelle

Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna.

Fettuccine

Fettuccine is a pasta that in many ways refers to the classic Tagliatelle, differentiating from this last mainly for the width of the strips.

Bucatini

Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside.

Linguine

Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.

Struncatura

Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria.

Spaghetti alla Chitarra

Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.

Paccheri

Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.

Rigatoni

I rigatoni si contraddistinguono per la loro superficie rigata e per il loro largo foro centrale che cattura e contiene il sugo per esaltare a pieno il sapore della pasta.

Pens Rigate

Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.

Calamari

This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
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