Durum

Quality has always been a question of method. And that is why our pasta is bronze-cut, a traditional procedure which roughens its surface, so that it can hold sauces and seasonings much better. Our pasta is dried slowly, which is the best way of preserving its excellent organoleptic and nutritional properties.

Bronze Cut Penne Zite Rigate is a classic Italian pasta that everyone enjoys! The tube shaped pasta allows rich sauces and seasonings to fill the tube, and the ribbed sides catch additional flavor.
Penne Zite Rigate Bronze Cut pasta is best suited for oven dishes as well as dry pasta dishes such as pasta salads.

Squid spaghetti made from whole wheat flour is a truly iconic Italian pasta. Not only its consumers, but also its creators are passionate.

Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners.

Penne Rigate is part of the short, diagonally cut, ribbed pasta family and is one of the most well-known types of pasta, as well as the most versatile in the kitchen. In Italian, "Penne" refers to the quill historically used for writing, cut diagonally to give a really thin tip. The shape obtained from the dough tube can be smooth or ribbed, of variable length, and with a diagonal cut typical of quills.

It is delicious with all kinds of sauces, both the traditional (meat-tomato-based) and the more innovative and original (vegetable-cheese) sauce.

Fusilli originate from central and northern Italy and owe their name to the spindle around which the wool was wound.
Perfect with rich meat or ricotta-based sauces.

Mafaldine belongs to the family of long, frilly, dried pasta, due to their ribbon shape with curled edges on both sides.

Maccheroni alla Chitarra from Abruzzo corresponds to an original long format with square sections.

Historically, the dough was cut with a special tool called a "chitarra", which consisted of a wooden frame on which thin steel wires were stretched. The not-too-thin dough (the thickness of which corresponds to the distance between the fibers) was placed on the fibers and then cut with a special rolling pin.

Conchiglioni Rigati (large grooved shells), which originate from the Campania region, are now very popular all over Italy. The unusual size and shell shape makes this pasta ideal for capturing sauces and so, is an unbeatable shape for preparing oven-baked, filled pasta dishes, with fish or meat sauces. In addition to being baked in the oven and filled, this pasta can also be enjoyed with fresh condiments such as light, springtime sauces with mozzarella, tomato and fresh basil.