N 176
Cannelloni is the ideal hiding places for scrumptious fillings and savory sauces that bubble and meld while baking. From the classic ricotta with meat rag to the trendier radicchio cream with ground hazelnuts: divine.
Excellent for the preparation of soups, Semi di Orzo introduces young eaters to the wonderful world of pasta. Ideal with meat and vegetable broths, this seed-shaped pasta is also at home in dense, velvety soups.
Light, gratifying and naturally gluten-free dumplings with the delicate flavor of fresh, 100% Italian potatoes and pronounced ridges that capture and accentuate flavor.
Shaped like a small, smooth scroll, Casarecce is perfectly sculpted to hold sauce inside its curved hollows. It's appropriate with classic rag but also with more imaginative preparations such as cream of fava beans.
Corn and brown rice masterfully combined using steam (Metodo di Lavorazione al Vapore) into a delicious and satisfying gluten-free Spaghetti that is perfectly
adapted to whatever classic preparations you love the most: with clam sauce, simple tomato, or chili and garlic ("Midnight Spaghetti") to name a few.
Bucatini, a typical shape from the Roman region, has a hole running through the center. It's best known served "all'amatriciana" but is also excellent "alla carbonara," "al cacioe pepe," or with zucchini and eggplant.
N 48
Made from chickpeas of Tuscany and brown rice, our Fusilli ai Ceci with its sauce catching spirals is a delicious partner for your favorite sauces. Its pleasing taste and texture make it easy to put a healthy option on the table.
Corn and brown rice masterfully combined using steam (Metodo di Lavorazione al Vapore) into a delicious and satisfying gluten-free pasta.
Our gluten-free Stelline (little stars) allow even more people to enjoy Italian dishes loved by both young and old. It's traditionally served in light broths, delectable soups and velvety pures.
Our gluten-free Rigatoni works beautifully with dense sauces that nestle inside each ribbed tube. It0s delicious with scampi, cream of artichoke, and the traditional Campanian sauce of beans and mussels.
Made with fresh eggs, each rectangular sheet of our Egg Lasagne has a rough, porous surface that soaks up the rich flavors of your sauces as they bake and bubble in the oven. With a Bolognese rag? Exquisite.
Zite, with its signature thickness and rough surface, is traditionally broken by hand into irregularly shaped pieces before cooking. It's ideal in casseroles or served with meat and vegetable sauces.
Our gluten-free Linguine is just as satisfying and versatile as the Ligurian original. It's perfectly suited to pesto as well as sauces containing shellfish, lobster or squid ink.
Favuzzi's long pasta varieties (spaghetti and linguine) are hung by hand on wooden canes, then packaged manually. Their characteristic U shape, which can't be duplicated industrially, is a sign of artisanal production. We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily.
Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.
Origin
Montoggio, Liguria, Italy.
Favuzzi Spaghetti Bronze Die Pasta
We use superior quality bronze dies to make our pasta. This imparts a lovely porous texture, which means sauces adhere more easily to the pasta shapes.
Origin
The village of Montoggio in the mountains of Liguria, just outside of
Genoa.
We use superior quality bronze dies to make our pasta. This imparts a lovely porous texture, which means sauces adhere more easily to the pasta shapes.
Origin
The village of Montoggio in the mountains of Liguria, just outside of
Genoa.