Penne Integrale pasta is made from 100% whole grains and is a natural source of dietary fiber. It has a mild taste with light cereal notes and the al dente texture. It is perfect for making traditional Italian pasta with a variety of ingredients and sauces. It is a very rich, delicious dish!
Tallarin pasta is native to Lange, a mountainous region of the Piedmont region of northern Italy. It resembles long, thin noodles, usually no wider than 2 mm. Tallarin has a wonderful taste that will not leave anyone indifferent!
Pasta alla Norma is one of the most popular dishes in Sicily. It was named after Bellini’s famous opera Norma. According to the legend, the Sicilian writer Nino Martolio, having tasted this dish, was so impressed that he shouted “Norma!” emphasizing that this pasta is as perfect as Bellini’s Norma, and that it is a real masterpiece. Try to cook it!
Rigatoni is a type of Italian pasta that is perfectly combined with many sauces, meat, vegetable, fish, and seafood dishes. We suggest you try rigatoni with bacon.
A rich and healthy dish that will help you to quickly and deliciously feed the whole family or unexpected guests. Tested by Italians!
Bottarga is the pressed dried caviar of gray mullet or bluefin tuna. Bottarga is known in almost all Mediterranean cuisines, but in Italy it is especially loved and masterfully combined with pasta.
If you are thinking about what to treat your family to for lunch or dinner, then this recipe will definitely be useful to you. Just a few ingredients, half an hour of time, and you can all have a meal together!
Pasta with tomato sauce is the most Italian combination you can imagine. The motto of this dish is “fast, simple and very appetizing”. This pasta is prepared in just 15-20 minutes, while it turns out extremely tasty!
The simplicity and sophistication of this dish will not leave anyone indifferent. And especially those who can’t imagine their life without pasta and its virtuoso combinations.
Pasta Carbonara is a traditional dish for the Italian region of Lazio, the center of which is Rome. In Rome, Pecorino Romano (aged sheep’s milk cheese) and guanciale or pancetta, a local type of bacon, are used for this pasta.
It seems incredible that you can make this luxurious dish of just three ingredients! We are talking about the famous pasta сacio e pepe, which means “cheese and pepper”. Spaghetti is soaked in the tenderness of cheese, and black pepper creates its own special sharp accent.
Bucatini is a type of pasta that is very popular in the Lazio region, and especially in Rome. Bucatini is made from durum wheat. In Italian cuisine, it is served with various sauces, meat, vegetables, cheese, eggs, fish. Bucatini with bacon is extremely delicious!
The main treasure of the Emilia-Romagna region in Italy is the Parmesan, known as the “King of Cheeses”. It is added to a variety of pasta sauces, mixed with ricotta in ravioli fillings and, of course, generously sprinkled with tagliatelle. We invite you to try it!
We recommend you to try a dish that has long been prepared with pleasure in the south of Italy. Its unsurpassed taste will definitely be remembered! We offer a classic version of the recipe.
Sicilian cuisine is one of the most diverse in the world. Each recipe has many variations, one tastier than the other! But pasta with sardines is one of the characteristic and refined dishes of Sicily.
Pappardelle with duck is a traditional Italian dish that is very popular in Tuscany. The noble combination of all ingredients will not leave indifferent even the most sophisticated gourmets!
Paccheri is a pasta in the form of short and large tubes with a straight cut, originally from the Campania region and the area around Naples. This pasta is often served with a filling, but it is equally delicious without it.
Bigoli pasta with fish is one of the most common dishes in the Veneto region, Italy. It is prepared very simply and is eaten even more quickly! Just try it.