Classic Fusilli - Pasta Zito The Pasta Zito Classic Fusilli elevate the concept of artisanal pasta thanks to a triple-helix structure designed for maximum culinary performance. Produced in Rome by master pasta maker Daniele Zito, they are made from an organic blend of rice and sorghum stone-ground to give them a rounded flavour and a natural amber colour. Bronze-die extrusion ensures superior porosity, while the slow-drying process at low temperatures preserves the integrity of the raw ingredients. Carefully packaged to preserve the natural fragrance of the grains, these fusilli offer impeccable cooking performance, making them the ideal choice for those seeking an excellent alternative to traditional pasta without sacrificing taste.

Classic Mezze Maniche - Pasta Zito Pasta Zito Classic Mezze Maniche are the ideal shape for those who love a substantial texture and the ability to hold generous amounts of sauce. Artisanal produced in Rome, these mezze maniche are made from an organic blend of rice and sorghum stone-ground to give the pasta a firm structure and a deep flavour. Thanks to bronze-die extrusion, the surface is rough and ready to bind with rich sauces, while slow drying at low temperatures preserves the original fragrance of the grains. An excellent product that combines traditional pasta-making craftsmanship with the technological research of Daniele Zito, ensuring superior cooking resistance and a natural amber colour that enhances every first course of Mediterranean cuisine.

Classic Rigatoni - Pasta Zito Pasta Zito's Classic Rigatoni represent the perfect synthesis between the great tradition of Roman cuisine and the innovation of organic raw materials. Made in Daniele Zito's artisan workshop in Rome, these rigatoni stand out for their generous diameter and deep ridges, achieved through bronze-die extrusion. The balanced blend of organic rice and sorghum, stone-milled, gives the pasta a firm structure and a flavor reminiscent of ancient grains. Thanks to slow drying at low temperatures, the pasta maintains impeccable al dente texture and a natural amber color, making it the ideal base for the most iconic sauces of Lazio cuisine and for gourmet preparations that demand character and porosity.

Spirulina Caserecce - Pasta Zito Pasta Zito's Spirulina Caserecce represent the pinnacle of the gastronomic research of master pasta maker Daniele Zito. This specialty combines a refined organic blend of rice and sorghum with the purity of high-quality spirulina, giving the pasta a natural emerald-green color and a unique aromatic profile with delicate vegetal notes. Bronze-die extrusion gives the caserecce a textured, rough surface that enhances every sauce, while slow drying at low temperatures preserves the product's color and structural integrity. An innovative and technically perfected pasta shape, designed for those who wish to combine high-end Roman artisan cuisine with the biodiversity of exceptional functional ingredients.

Spirulina Fusilli - Pasta Zito Pasta Zito's Spirulina Fusilli represent the meeting point between Roman pasta-making craftsmanship and the nutritional innovation of superfoods. Made with an organic blend of rice and sorghum, these fusilli incorporate the highest-quality spirulina, giving them an intense forest-green colour and a unique vegetal aromatic profile. The bronze-die extrusion creates a rough, porous spiral, ideal for capturing every type of sauce, while slow drying at low temperatures preserves the properties of the microalgae and guarantees impeccable cooking performance. An artisanal speciality created by Daniele Zito for those seeking a distinctive, healthy first course with technically perfect gastronomic performance.

Spirulina Mezze Maniche - Pasta Zito Pasta Zito's Spirulina Mezze Maniche represent a masterful synthesis between the tradition of great Roman pasta shapes and the innovation of organic superfoods. Made with a selected blend of rice and sorghum, these mezze maniche incorporate pure spirulina, which gives them a deep emerald colour and an aromatic profile with delicate vegetal notes. The bronze-die extrusion process ensures a rough surface capable of holding complex sauces, while slow drying at low temperatures preserves the precious sensory properties of the ingredients. An outstanding artisanal product created by Daniele Zito, designed for those who wish to combine the benefits of a mindful diet with the timeless pleasure of pasta offering impeccable cooking performance.

Spirulina Rigatoni - Pasta Zito Pasta Zito's Spirulina Rigatoni elevate the great Roman pasta-making tradition by incorporating an exceptional superfood into an iconic pasta shape. Produced in Daniele Zito's artisan workshop in Rome, these rigatoni are made from an organic blend of rice and sorghum enriched with pure spirulina, which gives them a natural forest-green colour and an aromatic profile featuring elegant vegetal notes. The bronze-die extrusion process creates deep ridges and superior porosity, ideal for holding complex sauces. Thanks to slow drying at low temperatures, the pasta maintains professional-quality al dente firmness, offering a versatile gastronomic experience that combines nutritional innovation with authentic artisanal pleasure.

Maccheroncini di Campofilone I.G.P. - Marcozzi di Campoflione The Maccheroncini di Campofilone I.G.P. from the Marcozzi pasta factory represent the highest expression of the pasta-making tradition of the Marche region. This egg pasta, unique for its extremely thin pasta sheet, is made exclusively with 100% Italian durum wheat semolina and fresh eggs, without the addition of water. Thanks to the Indicazione Geografica Protetta certification, each package guarantees an outstanding product, characterised by extraordinary porosity that allows sauces to cling to the pasta in a unique way. Their thin, thread-like shape and quick cooking time make them the ideal pasta shape for the most refined first courses of traditional artisanal Mediterranean cuisine.

Linguine di Campofilone - Marcozzi di Campoflione The Linguine di Campofilone from the Marcozzi pasta factory are an artisan interpretation of one of the most beloved pasta shapes in Italian cuisine. Made with 100% Italian durum wheat semolina and fresh eggs, these linguine stand out for their characteristic flat shape, which allows for even cooking and a superior al dente texture. The artisan production process and slow drying guarantee a rough, porous surface, ideal for harmoniously combining with seafood sauces or aromatic pestos. A versatile shape that combines the excellence of Campofilone egg pasta with the practicality of a classic shape, perfect for every gourmet occasion.

Campofilone Fettuccine - Marcozzi di Campoflione The Campofilone Fettuccine from the Marcozzi pasta factory are an emblem of the noble art of pasta-making in the Marche region, produced according to local traditions that do not allow the use of water. Made exclusively with 100% Italian durum wheat semolina and fresh eggs, these fettuccine stand out for their silky pasta sheet and carefully balanced width, designed to enhance the richest sauces. Traditional craftsmanship and slow drying give the product a velvety porosity and an authentic fragrance, capable of transforming every first course into a celebration of the convivial spirit of Campofilone. An exceptional pasta shape that guarantees impeccable cooking resistance and a generous yield.

Campofilone Tagliatelle - Marcozzi di Campoflione The Campofilone Tagliatelle from the Marcozzi pasta factory represent the timeless classic of Marche egg pasta. Made exclusively with Italian durum wheat semolina and fresh eggs, with no added water, these tagliatelle stand out for their generous width and silky pasta sheet. Traditional craftsmanship and slow drying give the product exceptional porosity, allowing it to capture and retain even the richest and most substantial sauces. An exceptional product that brings the authentic fragrance of homemade pasta to the table, ensuring impeccable cooking resistance and an enveloping texture that celebrates the tradition of Campofilone.

Campofilone Pappardelle - Marcozzi di Campoflione The Campofilone Pappardelle from the Marcozzi pasta factory represent the most generous and sumptuous pasta shape of the Marche culinary tradition. Made with 100% Italian durum wheat semolina and fresh eggs, they stand out for their generous width, making them perfectly suited to the most intense sauces of mountain and traditional meat-based cuisine. Traditional craftsmanship and slow drying give these pappardelle a pleasantly rough texture and remarkable body, ensuring excellent cooking resistance. An exceptional product that releases the authentic fragrance of egg pasta, ideal for those seeking a distinctive and full-bodied gastronomic experience in the tradition of Campofilone.