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Morelli
Durum wheat semolina pasta Paccheri with Wheat Germ. Excellent cooking resistance, more intense flavour thanks to the presence of wheat germ. They are perfect for the classic recipe "Cacio e Pepe", with different cheeses.
€ 4,10
Fabbri
100% Italian semolina pasta, bronze-drawn. Cooking time: 18 min.
Spaghettoni is the largest form of spaghetti. “A dash of extra-virgin olive oil, a little pepper, and a pinch of cheese is the best way to enjoy Spaghettoni Toscani", says Giovanni Fabbri, the fourth generation and owner of the company. Of course, spaghetti can be enjoyed with many different sauces, for example, “Cacio e Pepe”, a well-made ragout, or even with garlic sauce (click here for the RECIPE).
Spaghettoni is the largest form of spaghetti. “A dash of extra-virgin olive oil, a little pepper, and a pinch of cheese is the best way to enjoy Spaghettoni Toscani", says Giovanni Fabbri, the fourth generation and owner of the company. Of course, spaghetti can be enjoyed with many different sauces, for example, “Cacio e Pepe”, a well-made ragout, or even with garlic sauce (click here for the RECIPE).
€ 6,90
-10%
€ 6,21
Fabbri
Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin: Tuscany), bronze-drawn. Cooking time 5 min, then baking time in oven: 25-30 min.
Lasagne pasta is suitable for both vegetable and meat-based dishes. They are naturally ideal to enjoy with Bolognese meat sauce, seasoned in layers with a sauce of minced meat, béchamel, and aged cheese like Parmesan.
Lasagne pasta is suitable for both vegetable and meat-based dishes. They are naturally ideal to enjoy with Bolognese meat sauce, seasoned in layers with a sauce of minced meat, béchamel, and aged cheese like Parmesan.
€ 9,90
Morelli
Durum wheat semolina and wheat germ pasta Linguine with Pepper. Excellent with a drizzle of extra virgin olive oil such as Tuscan, adding a few fresh lemon juice drops, lemon zest, and black pepper. Simple and delicious!
€ 4,60
Fabbri
100% Italian semolina pasta, bronze-drawn. Cooking time: 6 min.
Taglierini pasta is delicious with delicate sauces based on fish or vegetables, as well as in soups. In the Romagna region, taglierini are traditionally baked in the dish known as basotti (or bassotti) seasoned with butter and Parmesan cheese.
Giovanni Fabbri suggests enjoying this taglierini with butter and truffle-based sauce.
Taglierini pasta is delicious with delicate sauces based on fish or vegetables, as well as in soups. In the Romagna region, taglierini are traditionally baked in the dish known as basotti (or bassotti) seasoned with butter and Parmesan cheese.
Giovanni Fabbri suggests enjoying this taglierini with butter and truffle-based sauce.
€ 6,50
Fabbri
100% Italian semolina pasta. Cooking time:13 min.
Calamarata is particularly suitable for seafood recipes, for example with squid, shrimps, fish ragout, go well with creamy sauces like Carbonara.
Calamarata is particularly suitable for seafood recipes, for example with squid, shrimps, fish ragout, go well with creamy sauces like Carbonara.
€ 6,80
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