Italian

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.

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.

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.

Potato Gnocchi is a typical dish in the tradition of Italian cooking that in different regions may differ in the shape and size of the dough. De Cecco offers you a tasty product originating from the classic recipe that combines selected potatoes and wheat flour. The difference is that they only take 2 minutes to cook. Their various shapes are designed to make them the perfect choice for preparing attractive dishes every day; from recipes with meat sauce or pesto alla genovese, to more original and imaginative ones based on velvety cheese sauces or simpler ones with melted butter, sage and grated parmesan.

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.

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".

Sicilian Tentazioni Busiate is an authentic Sicilian pasta made from fine durum wheat semolina and water. An ideal choice for special pasta dishes.

Sicilian Tentazioni Busiate Pistachio is an authentic Sicilian pasta that combines the traditional busiate shape with a mouth-watering pistachio flavor. The base of the dough is fine durum wheat semolina and pure water, while the 6% pistachio enriches its taste, providing a unique texture and an extra taste experience.

Sicilian Tentazioni Busiate Peperoncino is a special Sicilian pasta that combines the traditional busiate shape with a piquant spiciness. The basis of the dough is durum wheat semolina and pure water, while 2% chili pepper gives it an intense flavor and a slight spiciness.

Discover the flavors of Sicily with the special lemon busiate pasta! It is a perfect choice for those who want a little Mediterranean freshness on their plate.

Dialsí Gluten-Free Spaghetti is made from 100% brown rice flour, especially for people with gluten sensitivity. A healthy, tasty alternative for lovers of Italian pasta dishes.

Metodo Massi N°17 Mezze Maniche is a high-quality pasta made from 100% Italian durum wheat semolina, which enhances the experience of pasta dishes with its perfect texture and rich flavor. Its high protein content and low-temperature processing ensure the perfect texture and authentic Italian flavor.

Metodo Massi N°19 Fusilloni Rigati is a premium quality pasta made from 100% Italian durum wheat semolina and egg whites. Its characteristic ribbed surface perfectly encapsulates sauces, while its high protein content and careful manufacturing process guarantee an al dente consistency. Its unique and mouth-watering recipe provides a true culinary experience.

Metodo Massi No. 2.0 Spaghetti is unique in the world: it is made with a special rolling technology that eliminates the pressure and heat stress used in traditional pasta making. This method preserves the original nutritional value and taste of the pasta, resulting in a porous, homogeneous and fragrant product. Made from 100% Italian durum wheat, the high-protein spaghetti cooks to a perfect al dente consistency in 6-7 minutes.