The Sardinian shape par excellence, striped to capture the sauce, consistent to give body to every recipeOur recipes: Gnocchetti sardi with saffron and Roman Broccoli
Laced on one side only, they are a variant of the "Mafalde", the shape was created in honor of the Queen Mafalda of Savoy.
Tagliatelle give consistency to your recipes because they wraps ingredients in a warm embraceOur recipes:Nests of tagliatelle with asparagus and bacon
The Ziti rigati shapes already cut in an ideal format to give uniqueness to everyday dishes
Big sized shape, ideal to be stuffed and cooked in hoover.
Versatile shape with every type of sauce, the sauce is catched by the lines and goes inside the shapeOur recipe: Le nostre ricette:Maniche rigate with sardines
Typical Campania shape, porous surface for each type of sauce and great consistency. With a fish sauce they are a real "slap" of flavor! (in Campania the "pacchero" is the slap!)Our recipes:Paccheri with meat sauce Paccheri with cuttlfish Gaeta’s way Paccheri with ragù, parmesan and basil
Classic shape of the Neapolitan tradition, used for Sunday lunches or important occasions, such as marriage (a 'Zita in Naples is the bride).By tradition whole the family would gather in the kitchen to break the Ziti all together before cooking them, usually in meat sauce. An ancient custom that still warms the hearts of Italian families.
Our wholemeal pasta is made only with first quality Italian wheat semolina deprived only of the outermost cortical layer. The "Wholemeal" of Pasta Vietri are rich in nutrients that are important for the body because they provide the right amount of fiber, vitamins and mineral salts.
Oblique cut of the Zito shape, perfect for everyday use, ideal for meat sauces
Oblique cut of the Zitoni format, ideal for baked pasta or "consistent" sauces
Spaghetti with square section. Traditionally they were made by placing the pasta sheet on an instrument called a "guitar" and sliding the rolling pin over it, thus obtaining these squared pasta pieces. Our pure bronze molds give them a rough and porous surface that helps to "catch" the sauce!
The bronze extrusion and the flat section of this pasta allows it to be the best choice for thick and dense sauces!
Great format for a baked pasta!Just a quick burn in hot water and a good dose of creativity for the stuffing!Exceptional with a filling of ricotta and spinach.
Like the striped paccheri but smaller, to make everyday dishes unique