Typical shape of the Campania tradition. On Sunday, the family gathered...
The grooves retain the sauce and the helical rotation facilitates its...
Typical Campania style, originally they were produced by twisting the...
Linguine are similar to spaghetti but with an elliptical section,...
Vermicelli have a thicker diameter than Spaghetti and they are a classic...
Typical Campania shape, they resemble squid rings and in fact are very well combined with first courses based on fish
Small, "indented" to collect the sauce, ideal with pesto sauce
Ideal shape to wrap the sauce like a small casket of flavors.
Excellent shape stuffed and fired.A short seared in hot water so as to be stuffed and fired. Exceptional with a filling of ricotta and spinach.
Ideal shape for fresh pasta
The porosity of its surface and the internal groove make this format excellent for any type of sauce
Typical Campania shape, ideal for collecting any type of seasoning. Exceptional for cold pasta recipes
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
Big sized shape, ideal to be stuffed and cooked in hoover.
Practical and convenient shape that collects the sauce and goes very well with tomato-based condiments
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
Shorter shape of striped necks, ideal for pasta salads
Half big penne (pennoni), perfect with fish sauce. Le nostre ricette:Mezzi pennoni Napoletani with Sea Bass, Piennolo tomatoes, and Gaeta Olives