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Who knew pasta came in so many colors, shapes and sizes? And with such an international twist? From traditional Tuscan semolina to more exotic varieties from places like Greece, Switzerland and North Africa, these pastas cook perfectly al dente, every time. E' squisito!
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Expert artisans in Tuscany produce these durum wheat flour pastas using natural ingredients such as spinach, tomatoes
and beetroot.
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In Italian, ‘Fregola Sarda’. This specialty from Sardinia has a toasty, rustic flavor. Excellent as a side dish, an entrée or
as an ingredient in soups.
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Classic pastas from Tuscany using the finest durum wheat semolina. Try both varieties: Pici pasta originating from
Sienna or Bigoli pasta originating from Venice.
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‘Siamo d’un’ altra pasta’ means the secret lies in the wheat germ….essential to the aroma, texture and flavor of fine pastas. Try classic Penne Rigate or Linguine varieties.
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These pastas quickly fill the room with the heady aroma of truffles as soon as they hit the water. Available in Truffle,
Saffron-Truffle and Truffle Barbaresco varieties.
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An unusual pasta made of semolina, cocoa powder, wheat germ and a touch of sugar. A savory, not sweet, pasta often served with a light cream sauce and walnuts.
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Wholesome couscous is fused with warm paprika and a hint of cumin. The flavor will transport you to North Africa where couscous is used to soak up savory juices of meats and seafoods.
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Browse the entire international pasta collection to find your favorite. 26 intriguing products to choose from.
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