Our Classic lines
We propose a selection of short pasta shapes designed with the optimum thickness to enhance the flavour of the most original recipes but also excellent with just a drizzle of oil.
Grano Duro
Italian durum
For our “Grano Duro” line we only use durum wheat semolina organically grown and ground in Italy.
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Grano Antico
Senatore Cappelli
For our “Grano Antico” line we use Senatore Cappelli durum wheat semolina which is organically grown and ground in Italy.
Farro
Farro Dicocco
For our "Farro" line we use whole organic emmer wheat semolina (Triticum Dicoccum).
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Pasta
Riccioli
Their shape recalls a striped shell. Our ricciolo is a modern day revisiting of the traditional sardinian shape. A simple type of artisan pasta which can be combined with several sauces.
Tortiglioni
Variant of maccheroni with spiral ridges. One of the oldest pasta shapes, it recalls the characteristic design of the lathe used for manufacturing pasta.
Fusilli
Their name comes from the Italian word ‘fuso’, or spindle, because they were originally hand-produced by wrapping spaghetti around this tool. There are different varieties today: our shape has a spiral effect with three little wings that pursue each other.
Trottole
Their shape recalls that of the old spinning top, a much-loved children’s toy.
A very stylish and substantial shape obtained by curling the dough into a ring.
Caserecce
Their shape is reminiscent of a little piece of rolled up parchment.
The shape is inspired by the traditional “pasta busiata”, which was obtained by wrapping the dough around the “buso", a branch of the Ampelodesmos, a perennial Mediterranean plant.
Torcette
Their light form is reminiscent of the profile of a torch.
A very delicate shape similar to penne but with a different texture thanks to the overlapping of two edges.
Spaghetti
Well known all over the world, spaghetti are an integrant part of the Italian food history.
Considered “the King” of the traditional cuisine, spaghetti managed to evolve into countless forms and recipes.
By tradition, they are long, thin, solid and cylindric. Eaten with every kind of sauce, they are cooked in hundreds of different recipes.
Linguine
Linguine pasta is loved throughout Italy. The term derives from an Italian word that means “little tongues”.
Linguine are slightly oblong in shape like a flattened spaghetti.
Eaten in every region of the Italian peninsula, they are often served with seafood, vegetables or pesto.
Conchiglie
A delicate, fascinating and concave shape inspired by the sea. The external lining makes it even more enchanting and unsurpassed in welcoming different types of sauces.
Ideal also for rich oven-baked dishes
Treccioni
This particular shape comes from the twisting of two fusilli. A unique and fun pasta full-bodied on the palate.
