Pasta

Linguine with chilli pepper is a type of dried pasta, obtained by adding chilli powder to the dough. Slightly spicy, it is ideal to accompany this Mediterranean sauce rich in tuna, capers, olives and dried tomatoes.

Products with Tuscan durum wheat semolina and handcrafted, characterized by the wonderful aroma, released during cooking, given by the truffle and wheat germ, which makes them ideal to serve with truffle butter, fresh truffle, mushroom sauces.

Linguine with saffron are the winning combination of a typical regional long pasta and a precious oriental spice: saffron.

Tagliatelle are a classic of Italian tables. In Emilia they are never lacking and are usually accompanied with meat sauce. They are called this from the verb to slice, to cut. The width of the noodles is about 5 mm. Made with durum wheat semolina and 100% Italian fresh eggs

Artisan pasta drawn in bronze and subjected to a slow drying treatment in order to keep the qualitative characteristics of the raw material as unaltered as possible.
Produced with Tuscan durum wheat semolina and handcrafted, characterized by the wonderful flavor given by Salmon and Wheat Germ. They are ideal to combine with simple fish-based condiments.

Made according to the techniques of the ancient Tuscan pasta making tradition, the Classic Fettuccine become flavored and enriched with the delicate and characteristic flavor of the porcini mushroom. To fully enjoy them, a simple and genuine dressing is ideal, even if only with extra virgin olive oil or a knob of butter. Seasoned with Ragù alla Contadina, they become a truly special dish.

Produced from Tuscan durum wheat semolina and processed by hand, they are characterised by the presence of wheat germ and the intense black colour given by the cuttlefish.
They are ideal with fish-based sauces. They can be mixed with Linguine al Peperoncino Rosso, having the same cooking time (5/6 minutes) for a more colourful and tasty dish!