Bucatini Pasta is a thick spaghetti-like pasta with a hole running through the middle, perfect for rich tomato or cream sauce
This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.
Penne is the type of pasta that you can see every week on the Italians\' table. Their versatility makes them the format to go to with all recipes, warm and cold.
This whole wheat variant from Garofalo only adds to the taste and is the right choice for a healthy meal.
Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.
According to the tradition, the curly shape reminds of the spindle to spin wool. In the past, they were made using a knitting needle.
The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste.
Try traditional Mezze Maniche in the organic whole wheat alternative!
Cannelloni are the ideal kind of pasta for the most creative recipes! They have a cylindrical shape and are generally prepared with a salted filling and then put into the oven. They come from Emilia Romagna traditionally but there exist different variants from all Italian regions.
Try them with meat ragú!
Fusilli is a southern Italian word to indicate a kind of pasta similar to a spindle. Traditionally a knitting needle was used to form the spindle shape. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna. Some families still prepare fusilli handmade according to the Italian tradition.
Try this pasta with tomato sauce, red pesto, genovese pesto or other vegetables sauces!
Cous Cous is the perfect go-to dish to experiment and try, it goes with all sorts of foods and sauces. The symbol of the nomadic tradition of north African regions, it arrived in Italy in the second half of the 19th century, landing on the coasts of Sicily and it has soon become a traditional dish of the Western Sicilian cuisine.
This format of Pasta was born after the need of the homeowner to use the remaining of different types of pasta. The solution was to put them altogether, and the result is this beautiful mix that has no equals when it comes to ‘pasta e patate’ and ’pasta e fagioli’ (the typical pasta with potatoes and provola and pasta with beans)
Slightly bigger than its pastina version known as ditalini, this pasta format is ideal for all soups and broths and, thanks to the mastery of pasta Garofalo makers, it will always be "al dente". This type of pasta is of very old and antique descent, and their names come from thimbles, "ditali" in Italian, the tools to protect fingers while sewing.
The Lasagna is one the most iconic Italian pasta dish, a simple square of pasta that can make an infinite range of amazing dishes. One of the biggest classics is with the ragù alla Bolognese (minced meat tomato sauce)
The Lasagna also has a long history and many poets from the middle age cite it in their poems, like Jacopone da Todi and Cecco Angiolieri
This Pasta originally comes from the land of Napoli, with its traditional curly edges.
The name was given in honour of Princess Mafalda di Savoia. The curly edge makes for an extremely versatile pasta, and this Gluten-Free version will allow anyone to have an amazing experience of flavour.
This Pasta from the gulf of Genova, born to to be the other half of an amazing pesto alla genovese dish, is best paired with vegetable and fish sauces.
The flat shape and the rough texture are great to hold delicate and gentle flavours.
We suggest serving the Linguine al Pesto adding a bit of fresh pomodorini (tomatoes) that will add colour and texture to the dish.
Thanks to the twisted shape with the cut in the middle, this pasta perfectly combines with the sauce for an amazing taste experience.
The Gluten Free version is a great alternative for those who don’t want to give up on flavour
This format is a reinterpretation of the classical malloreddu sardo that connects this pasta to the sheperds’ tradition of Sardinia.
The Caserecce remind of artisanal quality from their very name (Casarecce, in Italian, means homemade). This gluten-free version is made for those who won’t give up the flavour of the traditional pasta.
The shape is twisted and open in the middle, to grab the sauce, and the texture is rough, for an amazing al dente experience. The special recipe with cornflour, rice, potatoes and quinoa is designed to create an excellent taste for coeliacs and gluten intolerant.
Mezze Penne Rigate are a fun and original twist to traditional Penne Rigate as \'Mezze\' literally means \'Half\'.
The shape and texture are made to hold the sauce, we suggest trying them with either a simple but flavourful tomato and basil sauce or with a delicious pesto sauce.
Inspired to the harmonious shapes of nature, the Lumaca is a pasta ‘shell’ made for rich and tasty sauces.
This pasta is IGP (Protected Geographic Indication) and bronze drawn, for an amazing texture and the always al dente cooking point.
The traditional recipe for this format is, of course Lumaca ca sarza vulluta (Snails with hot sauce).
These penne will bring to your table all the flavour of the ripe wheat.
The texture obtained through bronze drawing is accentuated by the finerighe (lines) and will hold the sauce like no other pasta.
Thanks to the high quality of the ingredients, the al dente cooking point is guaranteed.
The traditional recipe for this pasta is with a spicy tomato sauce, but you can try it with as many other sauces as you like, including pesto!
Originally from Apulia, this pasta is now popular all over Italy, the perfect combination among tradition and innovation.
The roughness obtained with the bronze drawing process makes for a pasta that holds the sauce, for the best experience of flavour.
The tradition wants this pasta with Cime di Rapa, though we love a classic, it can go with all kinds of sauces.