Pasta, Risotti, Soups

FIORE di PUGLIA  Prepared with artisan techniques, using durum wheat semolina produced in Tavoliere delle Puglie. The pasta is then dried for 12 hours at a low temperature. 400 gr...

FIORE di PUGLIAPasta is prepared with artisan techniques, using durum wheat semolina produced in Tavoliere delle Puglie. The pasta is then dried for 12 hours at a low temperature. Strozzapreti 400 gr...

FIORE di PUGLIAPasta is prepared with artisan techniques, using durum wheat semolina produced in Tavoliere delle Puglie. The pasta is then dried for 12 hours at a low temperature. Trofie famous to be dressed with pesto… 400 gr...

Cooking time 9/10 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr ..

This pasta is the result of ancient production processes, from the selection of seeds from soils in southern Italy and from the use of the best semolina obtained from ANCIENT SEEDS.In cooking its volume increases a lot and therefore it is economically advantageous.The pasta is dried at 38 ° for more..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500 GR..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500 GR  ..

Cooking time 12/13 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr..

This pasta is the result of ancient production processes, from the selection of seeds from soils in southern Italy and from the use of the best semolina obtained from ANCIENT SEEDS.In cooking its volume increases a lot and therefore it is economically advantageous.The pasta is dried at 38 ° for m..

This pasta is the result of ancient production processes, from the selection of seeds from soils in southern Italy and from the use of the best semolina obtained from ANCIENT SEEDS.In cooking its volume increases a lot and therefore it is economically advantageous.The pasta is dried at 38 ° for m..

Cooking time 9/10 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr ..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500 GR..

Cooking time 9/10 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500 GR..

Cooking time 9/10 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr ..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500 GR..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500gr..

Pasta colored from vegetablesThis pasta is the result of ancient production processes, from the selection of seeds from soils in southern Italy and from the use of the best semolina obtained from ANCIENT SEEDS.In cooking its volume increases a lot and therefore it is economically advantageous.The..

Cooking time 9/11 min100% Italian durum wheat semolinaBronze dieLow-temperature slow drying500 GR ..

This pasta is the result of ancient production processes, from the selection of seeds from soils in southern Italy and from the use of the best semolina obtained from ANCIENT SEEDS.In cooking its volume increases a lot and therefore it is economically advantageous.The pasta is dried at 38 ° for m..

This pasta is the result of ancient production processes, from the selection of seeds from soils in southern Italy and from the use of the best semolina obtained from ANCIENT SEEDS.In cooking its volume increases a lot and therefore it is economically advantageous.The pasta is dried at 38 ° for m..

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BrezzoSimple and tasty recipes, high quality Italian Carnaroli superfino rice, vacuum packed and mixed with prime quality ingredients, with no added glutamate. This product does not consist in pre-cooked rice but a proper risotto of excellent quality that after just eighteen m..