The Classic
The smaller size reduces the cooking time and difficulty in chewing. This makes the spaghettini very popular abroad. Our bronze shape has the characteristics of a timeless classics: balanced thickness, porosity, which keeps the sauce, perfect just with olive oil, garlic, and chili.
5 minutes
The Classic
500g
Teflon die
Vedi anche
The Classic
The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with vermicellini and fidelini are typical of the culinary traditions of many countries.
3 minutes
The Classic
500g
Teflon die
See also
The Classic
The smaller size reduces the cooking time and difficulty in chewing. This makes thin spaghetti very popular abroad. Our bronze shape has the characteristics of a timeless classics: balanced thickness, porosity, which keeps the sauce, perfect just with olive oil, garlic, and chili.
9 minutes
The Classic
500g
Bronze die
See also
The Classic
Possibly of Roman origin, where it is widespread a version based on wheat flour and brain, fettuccine or even tapes are typical of central and southern Italy. Besides the basic version, our fettuccine have also an egg-version. The first one is perfect for creamy sauces, able to absorb the sauce.
10 minutes
The Classic
500g
Bronze die
See also
The Classic
This shape summarizes the essence and love for pasta. Monument to the essential: a simple string or a cylinder, is by far the world’s most popular shape in Italy and abroad. Our new bronze item is a tribute to the lovers of fleshy pasta, which requires a few more minutes of cooking, but it gives satisfaction to the most demanding tastes in terms of thickness.
14 minutes
The Classic
500g
Bronze die
See also
The Classic
Named also bigoli or pici, this shape has a central hole, that collects the seasoning. We propose them with a delicious sauce seasoned pork cheek and a sprinkling of pecorino romano.
6 minutes
The Classic
500g
Bronze die
See also
The Classic
This shape has as lightly lower width, than the linguine, offering the advantage that are easily rolled around the fork, thanks to their flat section.
11 minutes
The Classic
500g
Bronze die
See also
The Classic
Linguine, bavette and trenette. The origin of this pasta shape is Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls.
12 minutes
The Classic
500g
Bronze die
See also
The Classic
Possibly of Roman origin, where it is widespread a version based on wheat flour and brain, fettuccine or even tapes are typical of central and southern Italy. Besides the basic version, our fettuccine have also an egg-version. The first one is perfect for creamy sauces, able to absorb the sauce.
13 minutes
The Classic
500g
Bronze die
See also
The Classic
This is a true flagship. Still included in our assortment with the name of Spaghetto alla Chitarra 15, in 2013 after a restyling it was re-launched on the market and became a top seller. Fleshy and thicker than ever it presents an irregular texture, a warm and inviting color and represents a great satisfaction for the palate. Beloved both from consumers and chefs because it basically never overcooks! We can speak of a must have…but be careful otherwise you’ll become addicted!
13 minutes
The Classic
500g
Bronze die
See also
