Pasta with truffles made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta with truffle made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta with porcino mushroom (boletus) made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta with saffron made exclusively from durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. Without preservatives or colorants.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.

Did you know ?

The Spaghetti format originated in popular Neapolitan cuisine, and probably dates back to the medieval period. The name Spaghetti first appeared in 1819 in the dictionary of the Italian language. Finally the Spaghetti is consecrated with the introduction of the tomato in Italian cuisine with the appearance at the beginning of the 19th century of the recipe for Spaghetti with tomato sauce from San Marzano.

And in Italy Spaghetti is in no way associated with a sauce called Bolognese, Bolognese or Ragù in Italian is used either with tagliatelle or with lasagna.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

The Rigatoni form is one of the oldest forms of the so-called extruded dry paste, originating in Rome, it is a cylinder with straight grooves in the length of the cylinder. Not to be confused with the Tortiglioni, originally from Naples, which have the grooves lengthwise but spiraling around the cylinder.

The Mezzi Rigatoni are half (mezzi in Italian) as long as normal Rigatoni.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

Penne were invented in 1865 by Giovanni Battista Capurro in Genoa, who developed a machine for making pasta that allowed for a diagonal cut. Before that only a cut with scissors by hand made it possible to make such cuts.

Mezze Penne are half (mezze in Italian) as long as Penne.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

Penne were invented in 1865 by Giovanni Battista Capurro in Genoa, who developed a machine for making pasta that allowed for a diagonal cut. Before that, only a cut with scissors by hand made it possible to make such cuts.