Gnocchi Sardi n.47
I Gnocchi Sardi n.47 are a specialty of northern and central Sardinia. Their unique shape and longitudinal ridges make them perfect for capturing sauces and condiments, enhancing their flavor. “Unlike Gnocchetti Sardi n.45, Gnocchi Sardi n.47 are longer and more tapered. Often featured in local festivals and fairs, Gnocchi Sardi, along with fregula and malloreddus, […]
Paccherini
Paccherini, a symbol of the Campania tradition, are known for their ability to retain rich and abundant sauces. According to legend, they were created by Gennaro Gattuccio, a chef at the court of King Ferdinand II of Bourbon, inspired by the gold coins of the time. These large pasta tubes are ideal for hearty and […]
Mezze Maniche
Mezze Maniche are a versatile and refined pasta shape, perfect for a variety of preparations. La loro forma tubolare e la superficie liscia permettono di trattenere al meglio sughi e condimenti, esaltandone i sapori. Probabilmente nate nel XVIII secolo in Campania, le Mezze Maniche si sono diffuse rapidamente in tutta Italia, conquistando il palato di […]
Malloreddus
Malloreddus, also known as “gnocchetti sardi“, are an institution in the cuisine of southern Sardinia. Their name, which means “little bulls” in Sardinian, reflects the strength and vitality of this pasta. Traditionally prepared for special occasions such as weddings and festivals, Malloreddus are often paired with saffron, ragù and local pecorino cheese. This pasta shape […]
Gnocchi Sardi
Gnocchi Sardi, or “ciccioneddi“, are a typical specialty of northern and central Sardinia. heir unique shape and longitudinal grooves make them perfect for holding sauces and condiments, enhancing their flavor. These small pasta masterpieces are often the protagonists of local festivals and fairs, representing the tradition and culinary identity of Sardinia. Every bite of Gnocchi […]
Gigli
Gigli, with their conical shape and rough surface obtained from bronze drawing, are a pasta format that combines aesthetics and functionality. Their structure allows for excellent cooking resistance and perfect absorption of sauces, both meat and fish. Gigli are also ideal for soups and stews, always offering a refined and delicious result. Every dish prepared […]
Eliche
Eliche, also known as “fusilli”, are a jewel of Italian tradition. Their helical shape, obtained with the use of a metal ferrule, probably dates back to Sicily in the 12th and 13th centuries. This pasta not only holds sauces beautifully, but also brings with it a rich and fascinating history. Perfect for rich and tasty […]
Cocciole
Our Cocciole, inspired by the mother-of-pearl shells of the pristine beaches of the island of Mal di Ventre in the Sinis marine reserve, represent a true masterpiece of pasta making. This innovative format, born from the ingenuity of our pasta factory, pays tribute to the wild and authentic beauty of Sardinia. Each bite of the […]
Boccoli
The pasta ringlets, also known as ”corkscrews“, embody the gastronomic tradition of Central and Southern Italy. Their helical shape, reminiscent of an elegant corkscrew or a curl of hair, gives this format a unique and charming look. The smooth surface and the golden color of the Ringlets make them perfect for capturing any type of […]
Tortiglioni n.21
Suitable for a wide variety of sauces, from the simplest to the most elaborate, Tortiglioni are a pasta shape appreciated and known throughout Italy. Tortiglioni, born in Campania between the 18th and 19th centuries, are characterized by a ridged and robust shape that perfectly holds tasty sauces.