Paccherini n.52
Spacious and generous, Paccherini (a smaller size of the well-known Paccheri) are perfect for holding rich and abundant sauces from Neapolitan and Italian cuisine in general. Among the most iconic pasta shapes of the Campania tradition, Paccheri reign supreme, especially in Naples. But now a format used in the kitchens of all Italian families. Wrapped […]
Mezzi Rigatoni n.24
Mezzi Rigatoni have quickly spread throughout Italy, conquering the palates of adults and children thanks to their shape and flavor. This type of pasta is a shape that can be used for many typical recipes from many Italian regions. Their birth is generally placed in Campania between the end of the 18th century and the […]
Mezze Penne n.26
Mezze penne, which means “half pen” in Italian, is a versatile and delicious type of pasta. It is characterized by its short, tubular shape, cut diagonally to resemble a fountain pen. Brundu Mezze Penne are a culinary delight thanks to the careful selection of fine durum wheat and their fuller shape. his specially studied design […]
Mezze Maniche n.55
The versatility of Mezze Maniche allows it to be used in many preparations, especially with fresh and light sauces. In fact, the tubular shape and smooth surface allow it to better retain sauces and sauces, enhancing their taste and flavor. Their tubular and slightly curved shape is reminiscent of a shirt sleeve cut in half, […]
Malloreddus n.49
Malloreddus, the typical pasta shape of Southern Sardinia, now enjoyed habitually by all Sardinians were, and still are today, the protagonists of special occasions such as weddings, parties and village festivals. Their name, which means “little bulls” in Sardinian, pays homage to the generative force of this animal, symbol of Neolithic and Nuragic Sardinia. In […]
Linguine Rigate n.8
Linguine rigate is a variant of long Italian pasta characterized by a grooved or ridged surface, which helps to better hold the sauce. This particular shape of pasta has been designed over time to enhance the culinary experience, offering a richer texture and allowing sauces to adhere more effectively. Linguine rigate has ancient roots in […]
Linguine n.7
Linguine, also known as linguette or trenette, are a long and thin pasta shape, similar to spaghettoni but with a slightly elliptical section. Their origin, shrouded in mystery, probably dates back to the 17th century in Liguria, where they were considered the typical dish of the holidays. Today, linguine is a staple in Italian cuisine, […]
Granini n.36
Granini soup, also known as “wheat soup”, is a true jewel of Sardinian cuisine. Rich in history and tradition, its origins are lost in time, dating back to the Nuragic era (1900-800 BC), when cereals were the heart of the island’s diet. This soup has crossed the centuries becoming a symbolic dish of Sardinia, present […]
Gnocchi Sardi n.45
Gnocchi sardi, or “ciccioneddi”, are a specialty of northern and central Sardinia. Their particular shape and longitudinal ridges make them perfect for capturing sauces and condiments, enhancing their flavor. Often the protagonists of local festivals and fairs, Sardinian gnocchi represent, together with fregula and malloreddus, the tradition and culinary identity of our Island.
Gigli n.51
Gigli have a conical shape similar to a small bell tower, with a wide base that narrows to form a four-pointed opening, like a stylised lily. The rough and porous surface, thanks to the bronze drawing, allows for better cooking resistance and perfect absorption of sauces. Gigli are perfect for various sauces, both meat and […]