Spagetti

Dry pasta with eggs
Spaghetti is the most popular type of Italian pasta. It can be used in many ways, is popular, and is widespread throughout Western culture.

Rich in dietary fiber, a source of protein, magnesium, iron, zinc.
It can be used to make any pasta dish in a few minutes.

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.

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

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.

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.