Strozzapreti pasta with ancient grains "senatore Cappelli". It has an excellent cooking resistance and more intense flavour. Strozzapreti are perfect with meat ragout, including game.
Durum wheat semolina pasta with spinach. Excellent with a drop of raw Tuscan extra virgin olive oil, anchovy sauce, or garlic and chili pepper just heated with olive oil.
Durum wheat semolina pasta Pici a Matassa. A perfect alternative to fresh pici pasta, excellent cooking resistance. It goes well with all types of meat ragout, including game, but also with tomato sauces, or classic recipes such as "Pici all'Aglione", with garlic.
100% Italian semolina pasta, bronze-drawn. Cooking time: 10 min.
In Florence and Chianti, the Pappardelle di San Lorenzo pasta is traditionally cooked with a ragout made with the hare (called "sulla lepre" in Chianti), rabbit, or wild boar. Pappardelle can also be enjoyed with a creamy tomato, ricotta, and basil sauce.
Durum wheat semolina and wheat germ pasta Linguine with Red Chili Pepper. Excellent with a fish or shellfish ragout, but also simply with a Tuscan extra virgin olive oil.
Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin: Tuscany), bronze-drawn. Cooking time: 13 min.
This pasta shape is ideal with creamy meat sauces like "All'amatriciana" or "Alla carbonara", fish like clams, mixed shellfish, etc.