Italian

Italian soup stock with vegetables
It is an essential ingredient in households and can be used in the preparation of soups, sauces, sauces, risottos, stews and other foods.

Italian broth base juice
Base juice cooked in a natural way for at least 3 hours, which perfectly restores the usual, traditional flavors.

Delicious and quick Carnaroli rice risotto with truffles.

Delicious and quick Carnaroli rice risotto with saffron.

Delicious and quick Carnaroli rice risotto with seafood.

The traditional Riscossa dry pasta, obtained from the grinding of durum wheat and processed according to the traditional method in use since 1902. Available in numerous sizes and ideal for preparing delicious main dishes, pasta sides and soups.

The traditional fresh, always firm and flexible pasta is ideal for elaborate recipes and traditional sauces. It is available in pre-cooked form, for the simplest and fastest meals.

Pasta made from special durum wheat flour. The smell of fresh pasta, for the flavor that develops in the pot.

It ain’t easy being green or getting kids to eat their green veggies, especially broccoli and spinach. You can sneak in the green with this tasty recipe of pasta.

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.

Spaghetti is best suited for tomato, vegetable and herb based sauces. Made with organic durum wheat semolina using traditional bronze dies, this pasta has a rough textured surface which allows it to better capture and hold sauces once cooked.

Durum wheat pasta with fresh eggs, short cooking time, tastes like homemade pasta. Filotea egg pasta is made based on an old recipe from the Marche region.
A handcrafted product made from the best ingredients, reminiscent of the pasta traditionally made by grandmothers.

Your toddler will love naming each animal in this dish. Made from the highest quality organic durum wheat semolina grown and harvested in Italy, with nutritious organic spinach and tomatoes.

- without added salt or sugar
- without additives or coloring matter
- preservative-free
- vegan
- nut and seed free
- GMO free
- Ready in 6-7 minutes
- 300g
- 100% recyclable packaging
- Made in Italy

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.

Designated geographical origin, bronzed Gragnano durum pasta slowly dried - easier to digest, more nutritious, with a rustic surface, absorbs more sauces and, of course, is tastier. Shape: spaghetti, in Dolce Gabbana packaging.

Designated geographical origin, bronzed Gragnano durum pasta slowly dried - easier to digest, more nutritious, with a rustic surface, absorbs more sauces and, of course, is tastier. Shape: Tortiglioni.

Designated geographical origin, bronzed Gragnano durum pasta slowly dried - easier to digest, more nutritious, with a rustic surface, absorbs more sauces and, of course, is tastier. Shape: Penne, in Dolce Gabbana packaging.

Designated geographical origin, bronzed Gragnano durum pasta slowly dried - easier to digest, more nutritious, with a rustic surface, absorbs more sauces and, of course, is tastier. Form: Tagliatelle.

Designated geographical origin, bronzed Gragnano durum pasta slowly dried - easier to digest, more nutritious, with a rustic surface, absorbs more sauces and, of course, is tastier. Form: Trottole.

Designated geographical origin, bronzed Gragnano durum pasta slowly dried - easier to digest, more nutritious, with a rustic surface, absorbs more sauces and, of course, is tastier. Form: Lumachine, in Barbie packaging.

Spaghetti Lunghi is the classic format of Pastificio Di Martino, a tribute to the loose pasta of Gragnano, an artisanal product traditionally wrapped by hand in blue sugar paper, also known as "macaroni paper".

Two packs of Pasta Di Martino and a meal with friends: midnight spaghetti in a tin box designed by Dolce&Gabbana.

Arborio rice is the right rice to make a real Italian risotto. It can be recognized by its round grains, which are beautifully creamy after cooking and cannot be replaced by any other type of rice.

CARNAROLI rice, famous for its long grains, is a hybrid and bears the name of the producer who invented it. Origin Paullo, Milan is famous for pilafs prepared by star chefs, such as "risotto alla milanese", considered the king of other types of rice. It contains more starch than Arborio rice, so the grain remains even in dishes.

Cooking time: 16-18 minutes.