Our craft pasta ( "Spaghetti", "Penne Classiche", "Spaghettini" and "Maccheroni di Toscana") is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a " low traditional temperature" (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
Lightly-baked, crunchy rye bread in small format. This classic type of rye bread spicing forms the basis of our 'Vitality Bread' philosophy, and these nibbles are actually all the rage with the young and the young at heart alike. The obvious reason for the success of these Mediterranean tidbits is that they are equally suited as nibbles or as a side dish.
For a truly gratifying break, to relish anywhere and at any time of the day. In each pack, 5 crispy wafers stuffed with delicious cream and covered with exquisite chocolate.
Rubatà with Taggiasca olives 200 gr. - Mario Fongo
Aglio, olio, peperoncino 156 ml. - L'albero dei golosi
Ligurian sauce with basil, garlic and pine nuts. Ideal for seasoning pasta, seasoning soups