The Classic
Named also bigoli or pici, this shape has a central hole, that collects the seasoning. The more the diameter increases, the more the cooking time increases. We propose them with a delicious sauce seasoned pork cheek and a sprinkling of pecorino romano.
6 minutes
The Classic
1 lb (454g)
Bronze die
The Classic
Linguine, bavette and trenette. The origins 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
1 lb (454g)
Bronze die
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
1 lb (454g)
Bronze die
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
1 lb (454g)
Bronze die
