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Zanini has been on the market since 1979, produce only special shapes of egg pasta. The company has always paid special attention to the choice of raw materials and in particular to use only eggs from farms where hens are fed exclusively with feed natural and grade durum wheat semolina. Always to keep a high quality dry of the product is obtained in cells with low temperatures where the pasta Zanini is left to rest at least 16 hours. -
Carnaroli is the king of risotto rice produced by Riso Toro, a high-quality rice with large, full-bodied grains that encompasses six generations of a passion and culture for rice. It originates from the Lombardy farmhouses, where the characteristics of the land and the microclimate are most favourable. Not only is this variety of rice able to retain a perfectly cooked “al dente” style, which makes it popular with chefs, but it also binds harmoniously with all ingredients, creating a perfect result. Cooking time 14-16 min -
Riso Toro Arborio Rice is a type of rice commonly used in creamy risotto recipes. Because of its large, long grains and high starch content, Riso Toro Arborio Rice remains al dente even after being fully cooked, making for a wonderful contrast in texture. -
This “Artisan made” pasta is produced in the Valley “di Fara San Martino” in the Abruzzi mountains in Italy. The main characteristics are the purity of the water used, the semolina flour, the equipment and the know-how. Fresh water from the source close to the River Verdi, ventilated climate and the direction of the “Pastificio” Mr. Giuseppe Cocco guarantee this traditional pasta taste and flavour. -
Elongated and dense grains that stay firm after cooking and with a great absorption capacity. You can use Carnaroli Rice for tasty risottos, flans and fine dishes. -
The company was founded by Benedetto Scalia in Sciacca (Sicily), a city famous for it's fishing fleet. Their anchovy products are carefully processed by the women of Sciacca using traditional techniques. Scalia Benedetto in Sicily is one of the most reliable producers of anchovies now being imported to this country. The quality and flavor are amazing! Scalia Anchovies Fillets are in Extra Vergin Olive Oil. Product of Italy -
The Roncaia was founded in 1790 in Castelbelforte, a small country town in Northern Italy. Roncaia is located just a few miles from the historic town of Mantova. Montova is the home of great artists from the Italian Middle Ages and Renaissance. For five generations, the Roncaia family has been proudly and enthusiastically committed to producing the highest quality polenta possible. -
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The Vesuvius cherry tomatoes is a tomato variety cultivated only in this area. It has an oval shape and a small goatee end. The Vesuvius cherry tomatoes having a thick skin, which acts as a wrapper for a compact pulp, can be canned for a long time . They are traditionally picked in clusters and hanged off the balconies, taking for this reason the name of “piennolo” (pendulum). The soils in which this variety grows, are the result of lava millennia stratification and are difficult to reach because they are at an high altitude. For this reason they are also called “mountain production”. -
This “Artisan made” pasta is produced in the Valley “di Fara San Martino” in the Abruzzi mountains in Italy. The main characteristics are the purity of the water used, the semolina flour, the equipment and the know-how. Fresh water from the source close to the River Verdi, ventilated climate and the direction of the “Pastificio” Mr. Giuseppe Cocco guarantee this traditional pasta taste and flavour. -
Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality. The most famous and beloved pasta format in the world. Their diameter makes them versatile and suitable for any type of seasoning. In 1800 the Lazzari ate them in the streets of Naples and they became a real attraction for the city. They were baptized for the first time “spaghetti” in 1842 by Antonio Viviani because they remembered pieces of spago, twine. drying SLOW cooking time 9 MIN italian durum wheat 100% al dente cooking time 8 MIN drawing BRONZE PASTA DI GRAGNANO P.G.I. -
S. Marzano Tomato Agro Sarnese-Nocerino DOP La Fiammante has a balanced sweet-sour taste, a bright red color and a firm flesh with few seeds, enhanced by the skilful transformation into peeled. Competence and responsibility of farmers enable rapid processing of keeping intact the fragrance and the scent of a single tomato and ancient. S. Marzano DOP Peeled tomatoes La Fiammante are ideal for all recipes of Mediterranean cuisine and, of course, according to season tradition of the Pizza Napoletana DOP, queen of Made in Italy in the world. -
Originally from Italy's Spaghettini are long, golden strings of pasta that are thin and delicate.
