Sgambaro
Maize, a cereal which contains no gluten, more commonly known as corn, was already cultivated on the Mexican plateau 3,500 years ago. The cultivation of maize spread fairly rapidly in Italy, especially in the Veneto Region where it was used to make polenta, the most popular dish in the local cuisine.Now the Jolly Sgambaro Company […]

Rustichella d?Abruzzo
This artisanal pasta is produced in Italy by Rustichella d?Abruzzo with selected durum wheat semolina, extruded through bronze dies and air dried fro 56 hours. These traditional elements give our specialty pasta its own taste.
The shape of the Calamarata Pasta is modeled after the shape of calamari (squid) which are often cut into […]

Alta Valle Scrivia
Croxetti originated in the Middle Ages, when cooks of noble Ligurian families would press a thin sheet of pasta between two wooden molds engraved with the family’s coat of arms on one side and symbols on the other. Quite often the symbol stamped on the second side was the Christian cross, thereby giving […]

Valentino Felicetti
Farro Rigatini is a tubular pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited.The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs […]

Valentino Felicetti
Farro Fusilli is a "spring" shapped pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product […]

Rustichella d’Abruzzo
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. […]

Rustichella d’Abruzzo
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. […]

Rustichella d’Abruzzo
Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat, which flourishes in the salty Adriatic breezes, and the pure mountain water used is said to work magic. It is here that the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild. Peduzzi, an artisan pasta […]

Rustichella d’Abruzzo
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. […]

Rustichella d’Abruzzo
Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. […]