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 ?

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. In the recipes each could replace the other.

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.

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 fusilli is a format originating in Naples, traditionally the dough was wound around a knitting needle which gave it its spiral shape.

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. 

The risini format in the shape of a grain of rice is perfect for salads, soups or for making "risotti" without rice.

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 fusilli is a format originating in Naples, traditionally the dough was wound around a knitting needle which gave it its spiral shape.

"Triticum Dicoccum" or Spelt was the first wheat cultivated by man.

Pasta made from stone-ground organic Spelt and spring water preserved from all pesticides of the Majella Natural Park, made according to the traditional method of bronze wire drawing and slow essication. They are tasty and at the same time digestible and light pasta.