Square Spaghetti – Strampelli Strampelli Square Spaghetti represent a highly distinctive structural variation, made in Amatrice using 100% durum wheat grown in Lazio. Their characteristic square cross-section, achieved through bronze-die extrusion, gives this long pasta shape a substantial texture and a rough surface, ideal for holding rich, dense sauces. Thanks to the slow drying process at low temperatures, the spaghetti retains an exceptional wheat fragrance and offers impeccable cooking resistance. A technical and contemporary pasta shape that pays tribute to the research of Nazareno Strampelli, offering a unique tactile experience on the palate, rooted in the finest artisanal tradition of Lazio.

Calabrian Fusilli - Pastificio Italyca The Organic Calabrian Fusilli from Pastificio Italyca reinterpret one of the most beloved pasta shapes of Southern Italy with the rigorous standards of Lucanian excellence. Made in the village of Grottole with 100% Italian organic durum wheat semolina, these fusilli are distinguished by their characteristic elongated spiral shape, obtained through bronze-die extrusion. Artisanal processing and slow drying at low temperatures preserve the integrity of the wheat, giving the pasta an exceptionally rough surface. An organically certified product that guarantees excellent cooking resistance, ideal for those seeking the authentic flavour of Mediterranean cereal-growing traditions in a shape capable of enhancing every type of sauce.

Handcraft Carasau bread, with Cappelli wheat - made by the baker of Ovodda Package: 900 gr, 1,8 kg Our passion are the flavors of a rare and ancestral land Try here the Sardinian traditional food products - it will be like a blast from the past or in an never existed age

Short Fusilli - Pastificio Italyca The Organic Short Fusilli from Pastificio Italyca represent the perfect combination of culinary versatility and Lucanian craftsmanship. Produced in Grottole with 100% Italian organic durum wheat semolina, these small pasta spirals are made through a short supply chain that enhances the purity of the raw material. Bronze-die extrusion gives them a finely textured, porous surface, while slow drying at low temperatures preserves the integrity of the grain. This organically certified pasta guarantees consistent cooking resistance, making it ideal for holding all types of sauces and bringing the authentic cereal character of Basilicata to the table.

Maccheroncini di Campofilone I.G.P. BIO - Marcozzi di Campoflione The Maccheroncini di Campofilone I.G.P. BIO from pasta maker Marcozzi are a living symbol of Marche gastronomic tradition interpreted through a sustainable approach. Made exclusively with organic Italian durum wheat semolina and fresh organic eggs, these extremely thin strands of pasta represent the only PGI egg pasta in Europe. The pasta sheet, rolled out to an almost imperceptible millimetric thickness, is the result of an artisanal process without added water, followed by slow drying at low temperatures. A rare specialty that guarantees an authentic fragrance and an unrivalled ability to absorb sauces, perfect for those seeking the purest expression of certified quality.

Whole Wheat Calamarata - Pastificio Futuro Pastificio Futuro Whole Wheat Calamarata is the ideal choice for those looking for a rustic, authentic flavour combined with the excellent qualities of whole durum wheat semolina. Produced in the Casal del Marmo workshop in Rome, this pasta retains all parts of the grain, offering an intense aromatic profile and a firm, substantial texture. Thanks to bronze-die extrusion and slow drying at low temperatures, each ring has an exceptionally porous surface and excellent cooking performance. An outstanding product combining high gastronomic quality with the social value of Cooperativa Gustolibero.

Sedanini Rigati – Pastificio Futuro The Sedanini Rigati from Pastificio Futuro are the slender and elegant version of short pasta, ideal for those looking for a shape capable of enhancing light sauces and refined recipes. Handcrafted in the Casal del Marmo workshop in Rome, these sedanini are made with high-quality durum wheat semolina, bronze-die extruded to achieve a superior porous surface and subjected to slow drying at low temperatures. The fine ridges and slightly curved shape are designed to ensure excellent cooking resistance and optimal sauce adhesion. Every pack supports the social reintegration project of Cooperativa Gustolibero, combining culinary excellence with the value of solidarity.

Wholemeal Pane Carasau - Su Guttiau Su Guttiau's Wholemeal Pane Carasau is a modern, flavourful version of traditional Sardinian bread, made with whole durum wheat semolina from Sardinia. Known as "music paper" because of its exceptional thinness, this crispy bread is made using the ancient double-baking method in a wood-fired oven, ensuring its fragrance and remarkable shelf life. The use of wholemeal semolina gives the sheet a slightly more rustic texture and a more intense, earthy flavour, highlighting the purity of its ingredients. Ideal with fresh and aged cheeses or as a bread substitute with any meal, bringing authentic Sardinian tradition to the table with a touch of wholemeal flavour.

Strascinati - Pastificio Italyca The Organic Strascinati from Pastificio Italyca are the most authentic expression of Lucanian pasta-making tradition, made with 100% Italian organic durum wheat semolina. Artisanal produced in Grottole, they are distinguished by their elongated, open shape, obtained by "dragging" the pasta across surfaces that enhance its rough texture. Bronze-die extrusion and slow drying at low temperatures ensure pasta with unmistakable firmness and an extraordinary ability to capture sauces. A rustic and wholesome pasta shape that celebrates the gastronomic culture of Basilicata, ideal for those seeking a sensory experience connected to the rural roots of Southern Italy.

Riso gioiello, black rice made in the fantastic area of Campidano, in Sardinia Size - 500 gr Its properties make it perfect for the preparation of unique courses of meat and fish, as a side dish or simply white dressed with olive oil and parmesan cheese. Widest selection of Sardinian food products

Organic and traditional pasta of durum wheat flour - produced by the company of Thiesi Tanda & Spada Package: 500 gr Try Malloreddus with a sausage and saffron sauce, perfect with grated Fiore Sardo cheese - accompanied by a Cannonau di Sardegna Or you can serve them with a sauce of fish and bottarga from Cabras - in this case we recommend a Vermentino di Gallura Docg

Sweet Ravioli of fresh pasta, stuffed with ricotta produced by the artisans of Baradili Package: 500 gr Online store - selection of the best Sardinian traditional food products Try our Sardinian cheese, salami, spiny artichokes, mullet bottarga and Cannonau di Sardegna

Fresh ravioli Culurgiones produced by the artisans of Baradili, according to the ancient Sardinian recipe Conf. 400 gr The culurgiones are a pasta from Ogliastra tradition - with a tasty stuffing of pecorino cheese, potatoes and mint. You can cook them baked, or boiled and seasoned with a little 'sauce and basil

Spaghetti  Italian traditional pasta Box - 500 gr

Orecchiette - Pastificio Italyca The Organic Orecchiette from Pastificio Italyca are the emblem of Apulian and Lucanian gastronomic culture, made with 100% Italian organic durum wheat semolina. Produced in the artisan workshop in Grottole, they are distinguished by their characteristic dome shape and rough surface, achieved through bronze-die extrusion. The slow drying process at low temperatures preserves the organoleptic qualities of the wheat, resulting in pasta with an unmistakable firmness and a unique ability to hold sauces. A pasta shape that celebrates the tradition of Southern Italy in an organic version, offering excellent cooking resistance for dishes rich in history and authentic flavour.

Campofilone Tonnarelli - Marcozzi di Campoflione The Campofilone Tonnarelli from the Marcozzi pasta factory represent the ultimate expression of substantiality within the village's range of egg pasta specialities. Characterised by a distinctive square cross-section and a rich pasta sheet (35.3% fresh eggs), these tonnarelli offer an exceptional al dente texture, ideal for those who prefer pasta with a substantial structure. Made with Italian durum wheat semolina and naturally slow-dried, the pasta develops a velvety porosity, perfect for enhancing refined sauces such as white truffle or more substantial seafood sauces. An exceptional pasta shape that combines the firmness of artisanal pasta with the authentic fragrance of the culinary tradition of the Marche region.