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Pasta
 Also available in 3 kg packaging.
 Also available in 12 kg packaging.
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| Spaghettini (101) |
Spaghetti (102) |
Tagliatelli (103) |
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| 20 X 500 g |
20 X 500 g |
20 X 500 g |
| Mezzani (106) |
Mezzanelli (105) |
Maccaroncelli (104) |
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| 30 X 500 g |
30 X 500 g |
30 X 500 g |
| Wholewheat Spaghetti (107) |
Vermicelli Bugati (108) |
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| 20 X 500 g |
24 X 500 g |
| Conchiglie grandi (201) |
Conchiglie (202) |
Conchigliette (203) |
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| 20 X 500 g |
20 X 500 g |
20 X 500 g |
| Denti Rigati (204) |
Ditali Rigati(205) |
Ditalini Rigati (206) |
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| 20 X 500 g |
20 X 500 g |
20 X 500 g |
| Fusilli (207) |
Shrimps (208) |
Ruote (209) |
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| 20 X 500 g |
20 X 500 g |
20 X 500 g |
| Rigatoni (210) |
Pennine (212) |
Penne (211) |
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| 20 X 500 g |
20 X 500 g |
20 X 500 g |
| Cut Vermicelli (213) |
Cut Vermicellini (214) |
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| 20 X 500 g |
20 X 500 g |
| Orzo (216) |
Stelline (215) |
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| 20 X 500 g |
20 X 500 g |
| Nests (301) |
Fine Nests (302) |
Tagliatelle (303) |
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| 20 X 350 g |
20 X 350 g |
20 X 350 g |
| Village Macaroni (404) |
Farfalle (217) |
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| 24 X 500 g |
20 X 500 g |
| Paglia E Fieno (403) |
Egg Tagliatelle (401) |
Tagliatelle Verdi (402) |
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| 10 X 500 g |
10 X 500 g |
10 X 500 g |
| Lasagnette (409) |
Egg Lasagne (411) |
Ladagne Verdi (410) |
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| 30 X 375 g |
14 X 500 g |
14 X 500 g |
| Tricolore Fusilli (408) |
Tricolore shrimps (406) |
Penne Tricolore (407) |
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| 20 X 500 g |
20 X 500 g |
20 X 500 g |
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Cannelloni (405) |
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24 X 250 g |
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| Tortellini with Cheese (501) |
Tortellini with Prosciutto (502) |
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| 20 X 250 g |
20 X 250 g |
| Tortellini Tricolore (503) |
Tortelloni with Spinach & Ricotta (504) |
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| 20 X 250 g |
20 X 250 g |
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Lasagnette Al Forno
1. Brown onion, carrot and celery in very little oil. Add mincemeat, salt, pepper and nutmeg and cook for 10-15 minutes.
2. Add tomatoes, tomato sauce and wine and allow to simmer for about half an hour.
3. In a large pot of salted boiling water add some oil and drop the lasagnette, a few at...
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Artichoke Lasagne ( Lasagne Ai Carciofi 0 )
1. Cut artichoke heart and tender leaves in slices and place in water with lemon juice. Peel and thinly slice leek and finely chop parsley.
2. Melt butter in a pan and lightly brown leek. Add artichokes. Pour wine over and allow water to evaporate. Add stock, season with salt, cover and allow to ...
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