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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. -
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. -
The rocky and limestone terrain, like that of the Plains di Caprafico, are particularly suitable for the cultivation of lentils. Thanks to this terrain the legume cooks quite quickly (20/25 minutes), without requiring soakage. -
Callipo is a family-owned company that uses premium-quality yellow-fin tuna. This yellow-fin tuna is dolphin-safe and fished in total accordance with the protections of the habitat of the sea. Based out of the southern Italian region of Calabria, Callipo sources the finest yellow fin tuna filets it in olive oil. Since 1913, Callipo has been a leading producer of Mediterranean tuna and other seafood products. -
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Flavorful Flott tuna carefully selected, hand cleaned and packed in pure olive oil. Flott Tuna is solid light tuna fished off the Northern shores of Sicily that have long been a source of some of the finest Italian seafood. -
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.
