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Girasoli Crab 1kg

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Girasoli pasta is easy to cook and can be paired with a variety of light sauces, such as butter and garlic, to highlight the crab filling.

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Spaghetti Divella -1x500gr

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Ingridients

Durum wheat semolina, water. May contain traces of soy, mustard.

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Girasoli Brased Beef & Truffle 1kg

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These girasoli can be served with various sauces, including a simple butter and sage sauce, a mushroom cream sauce, or a classic marinara sauce. They are also delicious with a drizzle of olive oil and grated Parmesan cheese. 

Tartuffo crema

Porcini crema

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Tortellioni Ricotta & Spinach – 1kg

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Tortellioni Salmon & Mascarpone Fresh Pasta – 1kg

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Ravioli Spinach and Ricotta – 3kg

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An Italian classic, this  ravioli filled with naduji ricotta and spinach is full of fresh, creamy flavour. A comfort food that tastes great any day of the week.

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Penne Ziti Rig Divella -1x500gr

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A light, tasty and colorful first course, perfect for any occasion and season!Depending on your taste, this dish can be enriched with milk, meat and fish to make it really special.

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Lasagna Uovo Divella – 12x500gr

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Prepare a stuffing with meat, vegetables, cheese and whatever you want and spread generous layers of it between strips of our tasty egg Lasagne!

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Linguine Divella -1x500gr

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The linguine are perfect fo bring out the taste of any sauce: simple, original or sophisticated.

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Fusilli Divella – 1x500gr

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Beautiful pasta, easy to cook, rich of flavour, Fusilli: that special ingredient for a successful pasta dish.

Ingridients: Durum wheat semolina,water.

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GLUTEN FREE PASTA – 12x500gr

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Our Gluten Free Pasta is made like any other high quality pasta being Bronze Drawn and Slow Dried. The ingredients are Corn flour, rice flour and water, nothing else is added. The pasta won’t stick together or break apart when cooked.

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CASARECCHE DE CECCO – 12x1kg

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Casareccia is originally from Sicily, but is also characteristic of other southern Italian regions. This pasta is shaped like a small, smooth piece of parchment, rolled up and folded in at the top. The name conjures up its bygone home-made origins, an interpretation of the Arab-style "pasta busiata" obtained with the thin stem of a plant around which pieces of dough were at one time wrapped.

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