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PASTA

Presentazione pasta

Prodotti collegati a pasta


MELANZANE LUNGHE NERE

MELANZANE LUNGHE NERE

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BLACK LONG MELANZANES 1KG
3.31 €

POMODORO CILIEGINO GIALLO

POMODORO CILIEGINO GIALLO

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Cherry tomato yellow 1kg
8.07 €

RADICCHIO VARIEGATO

RADICCHIO VARIEGATO

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variegated radicchio 1Kg
7.25 €

Chilli purée - Azienda Agricola Biologica Adamo

Chilli purée - Azienda Agricola Biologica Adamo

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Composta di Peperoncini - gr.220
6.83 €

Spelt Principato di Lucedio

Spelt Principato di Lucedio

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Spelt - 500 gr.
3.62 €

Canestrato Pugliese DOP

Canestrato Pugliese DOP

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Canestrato Pugliese DOP - 500 gr.
18.11 €
Canestrato Pugliese DOP - 1 kg.
34.16 €

Duck sauce - Arconatura

Duck sauce - Arconatura

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Sugo di anatra 180 g
5.43 €

Pomodorini (Tomatoes)Corbara schiacciati - Inserbo

Pomodorini (Tomatoes)Corbara schiacciati - Inserbo

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Pomodorini Corbara schiacciati - 1.062 gr.
12.42 €

Seasoning for Pasta alla Trapanese - SoloSole

Seasoning for Pasta alla Trapanese - SoloSole

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Condimento per Pasta alla Trapanese - 280 Gr.
7.14 €

Penne Mancini

Penne Mancini

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Penne 500 gr.
3.21 €
Penne 1 kg.
6.21 €
Penne 500 gr. - Pallet 200 pz.
542.34 €

Bigoli de Bassan

Bigoli de Bassan

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Bigoli de Bassan - 500 gr.
3.52 €
Bigoli lunghi de Bassan - 1 Kg.
5.28 €

Fusilli Garofalo

Fusilli Garofalo

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Fusilli - 500 gr.
1.97 €

Taglierini (egg pasta) - Caponi

Taglierini (egg pasta) - Caponi

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Taglierini (egg pasta) - 500 gr.
8.28 €

 Spaghetti di Gragnano - Molino e Pastificio A. Amadio

Spaghetti di Gragnano - Molino e Pastificio A. Amadio

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Spaghetti di Gragnano - 500 gr.
4.76 €

Anellini - Pastificio Campo

Anellini - Pastificio Campo

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Anellini - 500 Gr.
3.42 €

Bucatini di Gragnano - Molino e Pastificio A. Amadio

Bucatini di Gragnano - Molino e Pastificio A. Amadio

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Bucatini di Gragnano - 500 gr.
4.76 €

Busiate - Pastificio Morelli

Busiate - Pastificio Morelli

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Busiate Pastificio Morelli - 500 gr.
4.14 €

Busiate Azienda Agricola Adamo

Busiate Azienda Agricola Adamo

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Busiate di Russulidda (biancuccia) Az. Agricola Biologica Adamo - 500 gr.
4.55 €

Busiate Trapanesi - Pastificio Campo

Busiate Trapanesi - Pastificio Campo

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Busiate Trapanesi 500 gr.
3.42 €

Busiate Trapanesi alla Bottarga di Tonno del Mediterraneo 500 gr.- La Bottarga di Tonno

Busiate Trapanesi alla Bottarga di Tonno del Mediterraneo 500 gr.- La Bottarga di Tonno

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Busiate Trapanesi alla Botarga di Tonno del Mediterraneo
4.76 €

Calamarata di Gragnano - Molino e Pastificio A. Amadio

Calamarata di Gragnano - Molino e Pastificio A. Amadio

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Calamarata di Gragnano - 500 gr.
4.76 €

Candele di Gragnano - Pastificio Dei Campi

Candele di Gragnano - Pastificio Dei Campi

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Candele di Gragnano - 1 kg.
9.83 €

Cappelletti al Prosciutto Crudo- Pastificio Menini

Cappelletti al Prosciutto Crudo- Pastificio Menini

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CAPPELLETTI 1 KG - PASTIFICIO MENINI
18.50 €

Casarecce Garofalo

Casarecce Garofalo

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Casarecce - 500 gr.
1.97 €

Caserecce - Pasta Rummo

Caserecce - Pasta Rummo

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Caserecce Pasta Rummo - 500 gr. .
1.97 €

Caserecce di Gragnano - Molino e Pastificio A. Amadio

Caserecce di Gragnano - Molino e Pastificio A. Amadio

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Caserecce di Gragnano - 500 gr.
4.76 €

Caserecci Masciarelli

Caserecci Masciarelli

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Caserecci - 500 gr.
3.93 €

Conchiglie Rigate - Pasta Rummo

Conchiglie Rigate - Pasta Rummo

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Conchiglie Rigate - 500 gr.
1.97 €

Conchiglioni - Pastificio Felicetti

Conchiglioni - Pastificio Felicetti

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CONCHIGLIONI - 500 gr.
3.52 €

Croxetti - Pasta di Liguria

Croxetti - Pasta di Liguria

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Croxetti - 500 gr.
3.80 €

Elicoidali - Pasta Rummo

Elicoidali - Pasta Rummo

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Elicoidali Rummo - 500 gr.
1.97 €

Farfalle - De Cecco

Farfalle - De Cecco

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Farfalle - 500 gr.
2.38 €

Farfalle Garofalo

Farfalle Garofalo

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Farfalle - 500 gr.
1.97 €

Farfalle Rigate - Pasta Rummo

Farfalle Rigate - Pasta Rummo

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Farfalle Rigate - 500 gr.
1.97 €

Fettucce  pasta di semola di grano duro Bio - Pasta di Liguria

Fettucce pasta di semola di grano duro Bio - Pasta di Liguria

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Fettucce - 500 gr.
3.80 €

Fettuccine La Campofilone

Fettuccine La Campofilone

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FETTUCCINE - 250 gr.
4.35 €

Fettuccine of  Campofilone - WITH MUSHROOMS

Fettuccine of Campofilone - WITH MUSHROOMS

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FETTUCCINE WITH MUSHROOMS - 250 gr.
4.66 €

FETTUCCINE WITH SAGE

FETTUCCINE WITH SAGE

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FETTUCCINE WITH SAGE - 250 gr.
4.66 €

FILI DI CHITARRA di Campofilone

FILI DI CHITARRA di Campofilone

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FILI DI CHITARRA - 250 gr.
4.35 €

Foglie d'ulivo pasta di emola di grano duro con spinaci da agricoltura Biologica - Pasta di Liguria

Foglie d'ulivo pasta di emola di grano duro con spinaci da agricoltura Biologica - Pasta di Liguria

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Foglie d'ulivo - 500 gr.
0.00 €

Fregola Sarda - Pastificio Corona

Fregola Sarda - Pastificio Corona

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Fregola Sarda - 500 gr.
6.11 €

Fusilli - Barilla

Fusilli - Barilla

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Fusilli - 500 gr.
1.45 €

Fusilli - De Cecco

Fusilli - De Cecco

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Fusilli - 500 gr.
2.38 €

Fusilli - Pasta Bossolasco

Fusilli - Pasta Bossolasco

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Fusilli - Pasta Bossolasco 500 gr.
3.98 €

Fusilli - Pasta Rummo

Fusilli - Pasta Rummo

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Fusilli Rummo - 500 gr.
1.97 €

Fusilli - Voiello

Fusilli - Voiello

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Fusilli - 500 gr.
2.28 €

Fusilli Cavalieri

Fusilli Cavalieri

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FUSILLI - 500 gr.
3.93 €

Fusilli di Gragnano - Molino e Pastificio A. Amadio

Fusilli di Gragnano - Molino e Pastificio A. Amadio

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Fusilli di Gragnano - 500 gr.
4.76 €

Fusilli Gluten-Free - Pasta Rummo

Fusilli Gluten-Free - Pasta Rummo

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Fusilli gluten free - 500 gr.
3.62 €

FUSILLI INTEGRALI BIO - Pasta Mancini

FUSILLI INTEGRALI BIO - Pasta Mancini

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Fusilli Integrali Bio - Pasta Mancini - 500 gr.
3.93 €

Fusilli Lunghi col Buco di Gragnano - Pastificio Dei Campi

Fusilli Lunghi col Buco di Gragnano - Pastificio Dei Campi

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Fusilli Lunghi col Buco di Gragnano - 500 gr.
5.07 €

Fusilli Mancini

Fusilli Mancini

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Fusilli 500 gr.
3.21 €
Fusilli 1 kg.
6.21 €
Fusilli 500 gr. - Pallet 200 pz.
542.34 €

Fusilli Martelli

Fusilli Martelli

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Fusilli Martelli - 500 gr.
3.52 €
Fusilli Martelli - 1 Kg.
6.73 €

Fusilli Masciarelli

Fusilli Masciarelli

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Fusilli - 500 gr.
3.93 €

Fusilloni Masciarelli

Fusilloni Masciarelli

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Fusilloni - 500 gr.
4.40 €

Gli spaghettini Martelli

Gli spaghettini Martelli

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Gli spaghettini - 500 gr.
3.52 €
Gli spaghettini - 1 kg.
6.73 €

Gluten free Caserecce Garofalo

Gluten free Caserecce Garofalo

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Caserecce Senza Glutine - Gr. 400
4.76 €

Gluten free Spaghetti Garofalo

Gluten free Spaghetti Garofalo

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Spaghetti Senza Glutine - Gr. 400
4.76 €

GNOCCHETTI DI CAMPOFILONE Egg Pasta

GNOCCHETTI DI CAMPOFILONE Egg Pasta

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GNOCCHETTI - 250 gr.
4.24 €

Gnocchi Sardi Garofalo

Gnocchi Sardi Garofalo

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Gnocchi Sardi - 500 gr.
1.97 €

GRAMIGNA DI CAMPOFILONE Egg Pasta

GRAMIGNA DI CAMPOFILONE Egg Pasta

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GRAMIGNA - 250 gr.
4.09 €

Le Penne classiche Martelli

Le Penne classiche Martelli

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Le penne classiche - 500 gr.
3.52 €
Le penne classiche - 1 kg.
6.73 €

Linguine - Pastificio Morelli

Linguine - Pastificio Morelli

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Linguine Pastificio Morelli - 500 gr.
3.10 €

LINGUINE DI CAMPOFILONE EGG PASTA

LINGUINE DI CAMPOFILONE EGG PASTA

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LINGUINE - 250 gr.
4.35 €

Linguine Garofalo

Linguine Garofalo

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Linguine - 500 gr.
1.97 €

Linguine gluten-free - Pasta Rummo

Linguine gluten-free - Pasta Rummo

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Linguine gluten free - 500 gr.
3.62 €

Linguine Mancini

Linguine Mancini

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Linguine 500 gr.
3.21 €
Linguine 1 kg.
6.21 €

Linguine Masciarelli

Linguine Masciarelli

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Linguine - 500 gr.
3.93 €

LINGUINE SENZA GLUTINE GAROFALO

LINGUINE SENZA GLUTINE GAROFALO

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Linguine senza Glutine 400gr.
4.76 €

Lumaconi Masciarelli

Lumaconi Masciarelli

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Lumaconi - 500 gr.
4.55 €

Maccheroncini La  Campofilone

Maccheroncini La Campofilone

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MACCHERONCINI DI CAMPOFILONE - 250 gr.
4.35 €

Maccheroni (elicoidali) Garofalo

Maccheroni (elicoidali) Garofalo

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Maccheroni (Elicoidale) - 500 gr.
1.97 €

Maccheroni Mancini

Maccheroni Mancini

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Maccheroni 500 gr.
3.21 €
Maccheroni 1 kg.
6.21 €

MALTAGLIATI EGG PASTA Campofilone

MALTAGLIATI EGG PASTA Campofilone

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MALTAGLIATI - 250 gr.
4.24 €

Mezze maniche Mancini

Mezze maniche Mancini

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Mezze maniche 500 gr.
3.21 €
Mezze maniche 1 kg.
6.21 €

Mezze Maniche Rigate Garofalo

Mezze Maniche Rigate Garofalo

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Mezze Maniche Rigate - 500 gr.
1.97 €

Mezzi Paccheri di Gragnano -  Molino e Pastificio A. Amadio

Mezzi Paccheri di Gragnano - Molino e Pastificio A. Amadio

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Mezzi Paccheri di Gragnano - 500 gr.
4.76 €

Mezzi Rigatoni Cavalieri

Mezzi Rigatoni Cavalieri

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MEZZI RIGATONI - 500 gr.
3.93 €

Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri

Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri

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Mezzi rigatoni integrali bio - 500 gr.
4.55 €

Orecchiette - Pastificio Morelli

Orecchiette - Pastificio Morelli

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Orecchiette Pastificio Morelli - 500 gr.
3.26 €

Orecchiette Cavalieri

Orecchiette Cavalieri

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ORECCHIETTE - 500 gr.
3.93 €

Orecchiette from Apulia -Arconatura

Orecchiette from Apulia -Arconatura

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Orecchiette from Apulia (bag) - 500 gr.
4.04 €

Paccheri - pasta al germe di grano - Pastificio Morelli

Paccheri - pasta al germe di grano - Pastificio Morelli

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Paccheri pasta al germe di grano Pastificio Morelli - 250 gr.
2.90 €

Paccheri - Pasta Bossolasco

Paccheri - Pasta Bossolasco

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Paccheri - Pasta Bossolasco - 500 gr.
3.98 €

Paccheri Cavalieri

Paccheri Cavalieri

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PACCHERI - 500 gr.
3.93 €

Paccheri di  Russulidda - Fastuchera Azienda Agricola

Paccheri di Russulidda - Fastuchera Azienda Agricola

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Paccheri di Russulidda Fastuchera - 500 gr.
4.35 €

Pappardelle (egg pasta) - Caponi

Pappardelle (egg pasta) - Caponi

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Pappardelle (egg pasta) - 500 gr.
8.28 €

Pappardelle Caponi (egg pasta)

Pappardelle Caponi (egg pasta)

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Pappardelle (egg pasta) - luxury product line - 250 gr.
4.55 €

Pappardelle La Campofilone

Pappardelle La Campofilone

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PAPPARDELLE - 250 gr.
4.35 €

Pappardelle pasta extrasottile all'uovo - CIPRIANI

Pappardelle pasta extrasottile all'uovo - CIPRIANI

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Pappardelle pasta extrasottile all'uovo - 250 gr
6.47 €

PASTA ALLA CHITARRA of Campofilone

PASTA ALLA CHITARRA of Campofilone

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PASTA ALLA CHITARRA - 250 gr.
4.35 €

PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI

PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI

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Lasagne 500 gr.
12.32 €

Penne - pasta al germe di grano - Pastificio Morelli

Penne - pasta al germe di grano - Pastificio Morelli

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Penne pasta al germe di grano Pastificio Morelli - 500 gr.
3.62 €

Penne - Pasta Bossolasco

Penne - Pasta Bossolasco

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Penne - Pasta Bossolasco 500 gr.
3.98 €

Penne di Gragnano - Molino e Pastificio A. Amadio

Penne di Gragnano - Molino e Pastificio A. Amadio

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Penne di Gragnano - 500 gr.
4.76 €

Penne Garofalo - Gluten free

Penne Garofalo - Gluten free

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Penne Senza Glutine - 400 Gr.
4.76 €

Penne Gluten Free - Pasta Rummo

Penne Gluten Free - Pasta Rummo

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Penne gluten free - 500 gr.
3.62 €

PENNE INTEGRALI BIO - Pasta Mancini

PENNE INTEGRALI BIO - Pasta Mancini

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Penne Integrali Bio - Pasta Mancini - 500 gr.
3.93 €

Penne Rigate  - Pasta Rummo

Penne Rigate - Pasta Rummo

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mezze penne Rummo - 500 gr.
1.97 €
Mezze penne Rummo - 500 gr. - Pallet 200 pz.
320.85 €

Penne Rigate - Voiello

Penne Rigate - Voiello

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Penne Rigate - 500 gr.
2.28 €

Penne Rigate Garofalo

Penne Rigate Garofalo

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Penne Rigate - 500 gr.
1.97 €

Pennoni Giganti Masciarelli

Pennoni Giganti Masciarelli

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Pennoni giganti - 500 gr.
3.93 €

Pipe Rigate - Barilla

Pipe Rigate - Barilla

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Pipe Rigate - 500 gr.
1.45 €

QUADRUCCI DI CAMPOFILONE egg pasta

QUADRUCCI DI CAMPOFILONE egg pasta

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QUADRUCCI - 250 gr.
4.24 €

Rigatoni - Pasta Rummo

Rigatoni - Pasta Rummo

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Rigatoni Rummo - 500 gr.
1.97 €

Rigatoni - Voiello

Rigatoni - Voiello

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tortiglioni - 500 gr.
2.28 €

Rigatoni Masciarelli

Rigatoni Masciarelli

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Rigatoni - 500 gr.
3.93 €

Ruote Pazze Cavalieri

Ruote Pazze Cavalieri

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RUOTE PAZZE - 500 gr.
3.93 €

Scialatielli di Gragnano Molino e Pastificio A. Amadio

Scialatielli di Gragnano Molino e Pastificio A. Amadio

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Scialatielli di Gragnano - 500 gr.
4.76 €

SEDANI 20 RIGHE DI GRANI TURANICI BIO - Pasta Mancini

SEDANI 20 RIGHE DI GRANI TURANICI BIO - Pasta Mancini

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Sedani 20 Righe di Grani Turanici - Pasta Mancini - 500 gr.
4.45 €

Sedani Artigianali - Vicidomini

Sedani Artigianali - Vicidomini

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Sedani Artigianali - 1 Kg.
6.42 €

SFOGLIA PER LASAGNE - La  Campofilone

SFOGLIA PER LASAGNE - La Campofilone

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LA SFOGLIA - 250 gr.
4.35 €

Spaghetti  - De Cecco

Spaghetti - De Cecco

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Spaghetti - 500 gr.
2.38 €

Spaghetti (cooking 12 minutes) - Pasta Benedetto Cavalieri

Spaghetti (cooking 12 minutes) - Pasta Benedetto Cavalieri

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Spaghetti (cooking 12 minutes) - 500 gr.
3.93 €

Spaghetti - Pasta Bossolasco

Spaghetti - Pasta Bossolasco

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Spaghetti - Pasta Bossolasco 500 gr.
3.98 €

Spaghetti - Pasta Rummo

Spaghetti - Pasta Rummo

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Spaghetti Rummo - 500 gr.
1.97 €

Spaghetti 8 minuti - Pastificio Morelli

Spaghetti 8 minuti - Pastificio Morelli

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Spaghetti 8 minuti Pastificio Morelli - 1 Kg.
4.66 €

Spaghetti alla chitarra Mancini

Spaghetti alla chitarra Mancini

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Spaghetti alla chitarra 500 gr.
3.21 €
Spaghetti alla chitarra 1 kg.
6.21 €
Spaghetti alla chitarra 500 gr.
542.34 €

Spaghetti Chitarra - Pastificio Morelli

Spaghetti Chitarra - Pastificio Morelli

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Spaghetti Chitarra Pastificio Morelli - 500 gr.
3.10 €

Spaghetti Garofalo

Spaghetti Garofalo

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Spaghetti - 500 gr.
1.97 €

Spaghetti Gluten-Free- Pasta Rummo

Spaghetti Gluten-Free- Pasta Rummo

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Spaghetti gluten free - 500 gr.
3.62 €

Spaghetti grossi n. 5 - Pasta Rummo

Spaghetti grossi n. 5 - Pasta Rummo

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Spaghetti Rummo - 500 gr.
1.97 €

SPAGHETTI INTEGRALI DI GRANO DURO BIOLOGICO - Pasta Mancini

SPAGHETTI INTEGRALI DI GRANO DURO BIOLOGICO - Pasta Mancini

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Spaghetti Integrali Bio - Pasta Mancini - 500 gr.
3.93 €

Spaghetti Mancini

Spaghetti Mancini

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Spaghetti 500 gr.
3.21 €
Spaghetti 1 kg.
6.21 €

Spaghetti Martelli

Spaghetti Martelli

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Gli spaghetti - 500 gr.
3.52 €
Gli spaghetti - 1 kg.
6.73 €

Spaghetti Masciarelli

Spaghetti Masciarelli

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Spaghetti - 500 gr.
3.93 €

Spaghetti Maxi di Gragnano  - Pastificio Dei Campi

Spaghetti Maxi di Gragnano - Pastificio Dei Campi

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Spaghetti Maxi di Gragnano - 500 gr.
5.07 €

Spaghetti n. 5 - Barilla

Spaghetti n. 5 - Barilla

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Spaghetti n. 5 - Barilla - 500 gr.
1.45 €

Spaghettini ( 8 minutes cooking ) Pasta Benedetto Cavalieri

Spaghettini ( 8 minutes cooking ) Pasta Benedetto Cavalieri

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Spaghettini ( cottura 9 - 10 minuti ) - 500 gr.
3.93 €

Spaghettoni Cavalieri

Spaghettoni Cavalieri

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SPAGHETTONI - 500 gr.
3.93 €

Spaghettoni Cavalieri 52 cm.

Spaghettoni Cavalieri 52 cm.

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SPAGHETTONI 52 cm. - 500 gr.
3.93 €

Spaghettoni Tonnarelli - Pastificio Morelli

Spaghettoni Tonnarelli - Pastificio Morelli

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Spaghettoni Tonnarelli Pastificio Morelli - 500 gr.
3.93 €

Spaghettti alla Chitarra Masciarelli

Spaghettti alla Chitarra Masciarelli

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Chitarra - 500 gr.
3.93 €

Strozzapreti integrali Cappelli - Pastificio Morelli

Strozzapreti integrali Cappelli - Pastificio Morelli

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Strozzapreti integrali Cappelli Pastificio Morelli - 500 gr.
4.24 €

Tagliardi pasta extrasottile all'uovo - CIPRIANI

Tagliardi pasta extrasottile all'uovo - CIPRIANI

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Tagliardi pasta extrasottile all'uovo - 250 gr
6.47 €

Tagliarelle pasta extrasottile all'uovo - CIPRIANI

Tagliarelle pasta extrasottile all'uovo - CIPRIANI

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Tagliarelle pasta extrasottile all'uovo - 250 gr
6.47 €

Tagliatelle (egg pasta)- Caponi

Tagliatelle (egg pasta)- Caponi

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Tagliatelle (egg pasta) - 500 gr.
8.28 €

Tagliatelle alle Castagne (Chestnuts )- Bosco Pastificio Valtellinese

Tagliatelle alle Castagne (Chestnuts )- Bosco Pastificio Valtellinese

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Tagliatelle alle Castagne - 250 gr.
7.25 €

Tagliatelle Caponi (egg pasta)

Tagliatelle Caponi (egg pasta)

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Tagliatelle (egg pasta) - luxury product line - 250 gr.
4.55 €

Tagliatelle La Campofilone

Tagliatelle La Campofilone

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TAGLIATELLE - 250 gr.
4.35 €

Tagliolini (egg pasta) - Caponi

Tagliolini (egg pasta) - Caponi

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Tagliolini (egg pasta) - 500 gr.
8.28 €

Tagliolini pasta extrasottile all'uovo - CIPRIANI

Tagliolini pasta extrasottile all'uovo - CIPRIANI

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Tagliolini pasta extrasottile all'uovo - 250 gr
6.47 €

Tagliolini with truffles (egg pasta) Caponi

Tagliolini with truffles (egg pasta) Caponi

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Tagliolini with truffles (egg pasta) - luxury product line - 250 gr.
12.52 €

Testaroli of Lunigiana - Arconatura

Testaroli of Lunigiana - Arconatura

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Testaroli vacuum-packed - 420 gr.
6.00 €

Timilia Biological Fusilli - Az. Agricola Biologica Adamo

Timilia Biological Fusilli - Az. Agricola Biologica Adamo

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Fusilli di Timilia - 500 gr.
3.62 €

Timilia Biological Linguine  - Az. Agricola Biologica Adamo

Timilia Biological Linguine - Az. Agricola Biologica Adamo

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Linguine di Timilia - 500 gr.
3.62 €

Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo

Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo

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Penne rigate di Timilia - 500 gr.
3.62 €

Timilia Biological Spaghetti - Az. Agricola Biologica Adamo

Timilia Biological Spaghetti - Az. Agricola Biologica Adamo

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Spaghetti di Timilia - 500 gr.
3.52 €

Tortiglioni - De Cecco

Tortiglioni - De Cecco

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Tortiglioni - 500 gr.
2.38 €

Tortiglioni - pasta al germe di grano - Pastificio Morelli

Tortiglioni - pasta al germe di grano - Pastificio Morelli

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Tortiglioni pasta al germe di grano Pastificio Morelli - 500 gr.
3.62 €

Trenette - Pasta Bossolasco

Trenette - Pasta Bossolasco

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Trenette - Pasta Bossolasco 500 gr.
3.98 €

Trenette pasta di grano duro da agricoltura biologica - Pasta di Liguria

Trenette pasta di grano duro da agricoltura biologica - Pasta di Liguria

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Trenette - 500 gr.
3.80 €

Trofie - Ligurian Trofie - Arconatura

Trofie - Ligurian Trofie - Arconatura

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Trofie (bag) - 500 gr.
4.13 €

Trofie - Pastificio Morelli

Trofie - Pastificio Morelli

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Trofie Pastificio Morelli - 500 gr.
3.73 €

Trofiette pasta di semola di grano duro da agricolturo Biologica -  Pasta di Liguria

Trofiette pasta di semola di grano duro da agricolturo Biologica - Pasta di Liguria

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Trofiette - 500 gr.
3.80 €

Tuffoli Mancini

Tuffoli Mancini

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Tuffoli 500 gr.
3.21 €
Tuffoli 1 kg.
6.21 €

Tuscan Pici  - Arconatura

Tuscan Pici - Arconatura

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Pici (bag) - 500 gr.
5.07 €

Tuskan Maccheroni Martelli

Tuskan Maccheroni Martelli

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I Maccheroni di toscana - 500 gr.
3.52 €
I Maccheroni di toscana - 1 kg.
6.73 €

Vesuvio di Gragnano - Molino e Pastificio A. Amadio

Vesuvio di Gragnano - Molino e Pastificio A. Amadio

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Vesuvio di Gragnano - 500 gr.
4.76 €

Whole grain Tumminia wheat tagliatelle - Fastuchera

Whole grain Tumminia wheat tagliatelle - Fastuchera

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Tagliatelle integrali - 500 gr.
4.55 €

Ziti Garofalo

Ziti Garofalo

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Ziti - 500 gr.
1.97 €

Post inerenti pasta

With the approaching of summer, even if tasty and filling seasoning still remains very tempting, it’s not uncommon feeling like eating a fresher but still flavorful dish of pasta. The Trapanese seasoning is a sauce that surely satisfy these need, as you can sense it was born in Sicily, precisely in Trapani, the ideal place par excellence for this kind of recipes. Indeed it is a territory rich in local fresh products, whose combination give life to decise, characteristic, natural and healthy tastes as it is in this case: Sicilian fresh tomatoes, evo oil, Sicilian toasted almonds and raw sea salt. And these are exactly, without any addiction, the ingredients of the Seasoning for Pasta alla Trapanese - SoloSole, a product for which theSoloSole company motto “Sicily In a Jar” could be nothing but perfect.
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Pasta Bossolasco makes a Neapolitan typical pasta format as Paccheri happy to take the Piedmontese citizenship too Knowledge and dedication to raw materials are elements that guarantee the high quality of pasta. The care towards raw materials is not only a slogan, but it realizes with the own cultivation of wheat, in the fields adjacent to the pasta production building, that will be then transformed into artisanal pasta by the company itself. The agriculture respecting the environment this way integrates the craft processing, with slow drying on wooden looms, bronze drawing, all of them taking the necessary time in order to respect and maintain the best properties both on the nutritional and the taste sides.
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Pastificio Menini is the last news in our catalogue, an expert producer of #ravioli Located in Valeggio, which is a very famous area for the stuffed pasta, it carries on the craft tradition of this product with many different specialties, from the typical tortellini di Valeggio, to the pumpkin ravioli and many others. The expert pasta makers of the company put all of them knowledges and cultural heritage in the product, especially in the entirely hand made ravioli lines, which is a very uncommon feature even among craft companies, among which it couldn't be missing the Typical Hand Made Tortellini di Valeggio with Meat Stuffing - Pastificio Menini.
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The visual impression is enough to understand the high quality of the PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI. The craft pasta processing at environmental temperature helps to preserve the best properties and aromas of durum wheat and eggs, 26 yolks per kg of flour, both exclusively from Italy. Moreover the hand working, differently from the industrial one, increases the absorbing power of the other ingredients and the consistency during the biting is better too. The final result is an exceptional product, as it is the implicit pasta Caponi message, showing us how personal knowledges and manual skills are, in some processes, still an irreplaceable added value in the food field.
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The particular geological composition is what defines the uniqueness of the Liguria territory. The marked contest between coast and mountains not only creates suggestive landscapes but unrepeatable opportunities concerning the wine and food production. Pasta Liguria benefits exactly from these natural characteristics to propose high quality products endowed with a strong territory connotation. Starting from water, whose importance is often underrated in pasta production but is actually fundamental, which comes from the spring of the Natural Park of Antola, with a protected area of more than 4000 hectares and so able to offer pure and uncontaminated spring water. Only Italian durum wheat, slow drying, bronze wire drawing (that is to say the key elements of a craft pasta), together with skills and territory knowledge give as a result typical high quality regional pasta (as the Trenette pasta di grano duro da agricoltura biologica - Pasta di Liguria), with which you can exalt at their best Ligurian recipes and many others!
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With OIP the specialities of the Italian gastronomy don’t know borders! We’re ready to bring the authentic products and tastes from all the nation to the tables of all the six continents. Hand made pasta, wines, cold cuts, cheeses, sauces, fresh products and many others, it will be enough to order whatever you desire, and we will take care of the rest.
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Pasta e patate is one of the most rooted recipes in the Italian gastronomic tradition: a popular origin dish, the ingredients are few, simple and poor, but the result is on the contrary rich in flavors and nourishing. It is fundamental cooking the pasta directly in the same pan with the potatoes (previuosly sliced into small pieces and cooked) in order to thicken the two starches. Nowadays a particularly successful reinterpretation is the adding of smoked provola, in this case the Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, adding a pleasant smoked note to the round and delicate taste of the traditional recipe.
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The so called “pasta mista” has an ancient history, due to the necessity to avoid any kind of wasting, when food wasn’t certainly abundant among common people. Nowadays Pastificio Dei Campi proposes again this format intentionally, symbol of a tradition to which the Pasta di Gragnano is particularly linked to, as this kind is protagonist of many historical recipes from South Italy and especially Campania. In this case the assembly has been perfected: while previously the different kind of pasta had different cooking time in turn, for the Mischiato Potente - Pastificio Dei Campi are selected formats with compatible cooking times, therefore facilitating the comfort during the preparation.
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Today here’s a simple and tasty first course with Ligurian influences, from the moment that a short pasta fits better to this recipe we have chosen the maccheroni Mancini. For a creamy and velvety pesto based sauce only three ingredients are needed: Pesto alla genovese - Pexto, a soft paste fresh cheese (caprino, ricotta# or maybe philadelphia) and last the binding key, that is to say the pasta cooking water. Add it gradually to the pesto alls genovese and fresh cheese mixture, mixing until obtaining an homogeneous mixture endowed with the right consistency. For an original Liguria taste touch add the taggiasche olives, finally amalgamate the pasta in the sauce.
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Is it necessary to give up all carbohydrates to have a healthy diet? No, you simply have to choose high quality raw materials, from the pasta you buy to the raw flours, containing the right amount of nourishment and not too refined ad the 00. In this way, eating a home made pizza or bread will be a satisfaction not only for your palate, but your body too will thank you. The best way to approach this virtuous circle is know and select craft mills like Fastuchera Azienda Agricola, choosing for example producers of ancient wheat as Russello, Tumminia, Maiorca, from the moment that these last ones are almost all stone milled and low refined, both the characteristic are necessary to have an high quality carbohydrate.
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The rediscovery of the ancient wheats has involved Pasta Mancini too, which produces and transforms wheat all of itself and therefore endowed with a structure which is suitable with this kind of evolution. Pasta Mancini has started this road with the Turanico wheat coming from the BIO organic certified agriculture, a specie is hailing from the Khorasan region ( North East Iran) and present in Italy too, but in the last years it was abandoned by the most. Since 2013 Pastificio Mancini, has started to develop pasta making instruments to interpret the richness of these wheats at their best, which have been re-discovered and cultivated. Circular bronze wire drawings, low temperatures drying , lower than 44 degrees 20 hours for the short formats of pasta and 40 hours for the long ones. The result obtained is a lightly dark pasta, with a colour that reminds of ground, endowed with a pronounced wheat aroma. Available in the formats SPAGHETTI DI GRANI TURANICI BIO - Pasta Mancini, PENNE LISCE DI GRANI TURANICI BIO - Pasta Mancini, SEDANI 20 RIGHE DI GRANI TURANICI BIO - Pasta Mancini.
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The bacon, or smoked pancetta, is a product born in England and mainly spread in the North European countries and the US, where it is a must especially for the breakfast. Italy has all the characteristics to be a first level producer of this specialty, that is to say tradition and skills in the cold cuts making (particularly many different kind of pancetta), but at the same time a great smoking art tradition. The Fratelli Billo have seized the opportunity to insert a non common, but certainly tasty and high quality, specialty in the other Italian companies within their catalogue. Indeed the light smoking makes the Pancetta affumicata nostrana (bacon) - Fratelli Billo fit not only for the classic English breakfast and as a part of an homemade hamburger, but also a good cold cut plate or an ingredient for adding a fumé note to a pasta.
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Environmental sustainability is an expression that is joining the virtuous companies vocabulary in the Italian food sector. Describing all the functional dynamics and processes to achieve a total eco-sustainability would require a wider deepening, so today we’re focusing on a single aspect, to define better what sometimes could appear a difficultly tangible concept in practical terms for consumers. We take as an example the agricultural sector, particularly the wheat production and that exceptional reality that Pastificio dei Campi is: when I first read about triennial rotation, i immediately had a flashback to the history class, when during the school lessons we used to study the cultivation methods and their evolution. The triennial rotation is a practice that has been abandoned due to the lower yield, but brought back by Pastificio dei Campi as the rotation give the ground a break, allowing its natural time to recover and come back offering high quality Pasta di Gragnano at rhythm perfectly synchronized with nature and its needs.
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The hand made pasta is still nowadays, despite the new technologies, an irreplaceable add value. Tradizioni Padane knows that well, a company where all of its Handmade small Tortelli with pumpkin filling - Tradizioni Padane are spread and filled by hand. These process are the result of many years of knowledge, practice and experience, influenced by the local cultural background too, all of them are factor that are able to achieve result that can’t be repeated in any other way. The result are hand made ravioli endowed with compact and fragrant dough, that encloses a stuffing where the sweetness of the pumpkin, that sometimes is different to dose, is well balanced by amaretti, species, mostarda and cheese.
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Every season has its own fruits and vegetables, we of OIP think that respecting and encouraging the natural season cultivation. One of the must of the winter season are the Turnip Greens - Cime di Rapa Pugliesi, or friarielli, protagonists in many Italian traditional recipes, particularly in the southern ones. Tipically sautèed directly in a pan with a drizzle of extra virgin olive oil, a garlic clove and a red hot chili perpper, they’re endowed with a lightly bitter aftertaste, that combine perfectly with sausages. A pairing that it’s often found on pizza or in a pasta (orecchiette especially). Besides the flavor qualities, the friarielli own great organoleptic properties too, indeed they’re powerful natural antioxidant with an high betacarotene content, that is to say the Vitamin A chemical precursor.
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The ancient durum wheat varieties have recently been doing a comeback, once they were abandoned for their poor yield, nowadays they’ve been reconsidered for their extraordinary organoleptic properties and the characteristic aromas that distinguish themselves from the most common ones. The Russulidda is part of this category, a Sicilian ancient durum wheat which is a truly unique variety as benefits on health (low gluten content, facilitation of digestion, high lignin content that favours the circulatory system) and the aromatic typicalness. Fastuchera Azienda Agricola is a small Sicilian reality, starting from the ancient wheats cultivation to the transformation in hand made pasta, obtaining a Sicilian ancient wheat pasta from organic agriculture. Yesterday some new products have been presented, among which the Paccheri di Russulidda - Fastuchera Azienda Agricola, a typical format of the southern Italy gastronomic tradition which finds in this variety an original aromatic mark and inviting toasted perfumes.
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The Cavalieri family has been committing in the durum wheat cultivation field since 1800, an experience that in 1918 turned into a pasta production activity. The personal knowledge led the Pastificio Benedetto Cavalieri to select only Apulian and Basilicata durum wheats, cultivated excluding the massive use of herbicides going to the detriment of quantity but improving the quality. After becoming a renowned excellence in the homemade pasta production, the last challenge for Benedetto Cavalieri has been the whole wheat pasta. A product that is often seen ad healthy but damaging the taste, so the mission of the company has been making Benedetto Cavalieri whole wheat pasta healthy and tasty at the same time. After many researches and tests the results is an organic pasta not only endowed with great organoleptic properties, but also with an enveloping and rustic taste, as in the case of the Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri, a truly interesting and versatile format for your recipes.
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As a Christmas gift the Italian excellences and their authentic tastes are a guaranteed success, for this reason OIP gives you the possibility to compose your own customized Christmas gift box. Discover the specialities from all the Italian regions: hand made panettone, red and white Italian wines, Franciacorta wines, exquisite cold cuts, Ribera oranges, fresh aged cheese, sauces, artisanal pasta and many other products. An high quality Made in Italy selection, ready to end up under the Christmas tree in gift box decorated with Christmas motif and delight the palates of your loved ones.
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Molino e Pastificio A. Amadio is a recently born line designed and produced by the historical Pastificio Gentile. So, it is a Pasta di Gragnano igp produced with a careful selection of 100% Italian durum wheats. As per disciplinary the bronze wire drawing and the low drying are essential processes in order to maintain highest level of quality. When we tried the Bucatini di Gragnano - Molino e Pastificio A. Amadio we were very suprised firstly by Pasta Amadio great cooking resistance, particularly from the moment that this pasta format is usually one of the most difficult to manage from this point of view, secondly by its intense taste and the outstanding porosity that favorites a perfect absorption of the sauce by the bucatini.
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Pastificio Caponi was born in 1953, in the province of Pisa, at the beginning oriented towards stuffed fresh pasta production, during the years the dried egg pasta was inserted, in the traditional formats like tagliatelle Caponi, Pappardelle (egg pasta) - Caponi and lasagne Caponi. The raw materials used come from local Tuscan suppliers selected and guaranteed, as the it happens in the case of the eggs (26 egg yolk per kg of flour) whole and opened one at time, while the durum wheat comes from Florence. The pasta is produced using the renewed original machineries of the pasta laboratory, which have the particular peculiarity to leave space for the manual work, still nowadays a big part of the process, without replacing it. As a consequence the result is an artisanal product, traditional and cared in every single detail, also due to the natural temperature drying, a long and expensive process that go to the detriment of quantity but guarantees an incredibili high quality of the final product.
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The ravioli, one word and an entire world to discover, the origins are uncertain, the interpretations many and different from region to region. Today, talking about tortelli and casoncelli, we are in the province of Brescia, precisely in Gottolengo, a small town historically renowned for the production of this specialty. Right there Tradizioni Padane has planted its roots, a company born from the passion, the knowledge and the research that are handed down from one generation to another. A manual skill that still nowadays, despite the technologic progress, is still at the base of the company production. An artisanal pasta endowed with an add value not only due to the dexterity, but also thanks to the quality of the raw materials both concerning the flours which compose the dough and the many different stuffings from the classic Handmade thin Casoncelli Bresciani - Tradizioni Padane (bread and cheese), Handmade fine Tortellini di Gottolengo - Tradizioni Padane, Handmade fine Casoncelli with ricotta and spinach filling - Tradizioni Padane, Handmade small Tortelli with pumpkin filling - Tradizioni Padane, Tortelli with sea bass tomato filling - Tradizioni Padane and many others.
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Pexto, in its laboratory placed in Genova, has developed and actualized the historical recipes of the Ligurian tradition: classic Pesto alla Genovese - Pexto and Pesto alla genovese (no garlic)- Pexto. In all their variants the fresh products Pexto are united by the high quality of their ingredients. A quality without any compromise: parmigiano reggiano 27 months aged produced with mountain milk, Italian extra virgin olive oil coming from an historical Ligurian olive oil mill. Italian nuts, pine nuts and garlic carefully selected and the inimitable D.O.P. genovese fresh basil. We suggest to try it with the Testaroli of Lunigiana - Arconatura, typical pasta made up of buckwheat, a classic of the Ligurian tradition that never disappoints.
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1867, it is the date the attested by a certificate in the chamber of commerce which marks the beginning of the activity as artisanal pasta producers by the Masciarelli family. A company that has been expanding with the passing of time, still maintaining the artisanal character that stood it out at the birth, testified by the irregular shape of Pastificio Masciarelli products. The choice of fine local durum wheats, the use of water coming from the near Majella Natural Park, the bronze drawing and the slow drying at 40 degrees are at the base of the excellence of this product. These are processes and attentions which are fundamental to maintain the taste, the consistency and the organoleptic qualities intact. The goodness of the product has been rewarded in 2013 by Gambero Rosso, with the award as pasta with the best quality/price ratio. In the picture Fusilli Masciarelli with Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Pachino Cherry Tomatoes and Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera.
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Pasta Bossolasco project is born from an agricultural company, when the fourth generation decided to integrate the raw materials transformation, that is to say Italian durum wheat, with the production of the same. It is the second company case in Italy of Italian pasta production with a 100% internal supply chain, so from the wheat cultivation, to the milling in order to obtain the flour, than the processing and finally the packaging. The agricultural origin of the company has the advantage of having knowledges inherent to the activity, which have allowed to obtain high quality Italian products, with the right bland of durum wheat varieties for make a flavorful artisanal pasta, endowed with great cooking resistance and not least a positive impact on health due to its great organoleptic properties. It's available in the formats Fusilli - Pasta Bossolasco, Paccheri - Pasta Bossolasco, Spaghetti - Pasta Bossolasco, Penne - Pasta Bossolasco e Trenette - Pasta Bossolasco.
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The new Pomodorino del Piennolo del Vesuvio DOP vintage has just arrived reached our warehouse, ready to reach your kitchens. What makes them different from the others types is the volcanic ground where they grow, which has given not only a particular acidity to the cherry tomatoes, but it has endowed this variety with a very thick skin too, so that they can keep good naturally up to six months. Due to this last peculiarity these tomatoes need to be cooked, so they’re perfect in a pasta dish and many others recipes of the Neapolitan cuisine.
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Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.
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The experts of the subject state that what truly certifies the quality of an Italian pasta is how it stay firm or not after cooking, that is to say that pasta , after boiling, has to maintain its original shape without laying down and at the same time being properly cooked. When we tried Calamarata di Gragnano - Molino e Pastificio A. Amadio it was immediately clear that this parameter was 100% respected, finding a great and enveloping taste too. It is a certified Pasta di Gragnano IGP, so produced using exclusively Italian durum wheats, bronze drawn and subject to slow drying. These characteristics are necessary to obtain a product which is not only good on the tasting side, but also as it concerns the nutritional values and therefore having a positive impact on body health.
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It's not always easy to find food with a good taste but remaining light, ricotta can satisfy your request. Historically it was the poor's food, as it comes from boiling the remaining milk after the cheese production, and it owes its proper low fat and high protein content to this characteristic. This products to be at its best needs to be as fresh as possible, for this reason Ricotta - Caseificio Voglia di Latte is produced in Apulia and sent us the same day every week on Monday. It is great eaten naturally, in a pasta but also working it for some dessert recipe will give you a lot of satisfactions.
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Azienda Agricola Biologica Adamo is a Sicilian company which produces BIO organic wine, flour and food. All of their products are absolutely natural and come from local ground, in Alcamo. We really suggest you to try the Dry Tomatoes - Azienda Agricola Biologica Adamo, as it is a real traditional specialty of that land. Thanks to the perfect temperature and the constant sunny days, the Sicilian tomatoes are among the best in the whole world, moreover the company still dry them naturally, under the same sun to give them that special home made taste. You can eat them as an aperitif and appetizer natural as they are, or you can put them in a pasta or a sandwich to give a special touch to your recipes.
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Lately pasta has been deleted from many tables with the rise of some low carb diets, but are these ones completely safe? According to the research conduced by the Umberto Veronesi foundation the answer is negative. Indeed the energies brought by the carbohydrates contained in the pasta amid are fundamental and irreplaceable for our organism. The lack of these substances, on the long term, can lead to cardiovascular risks or damages to liver and kidneys. So it is very important for our health to consume the right quantity of pasta, choosing carefully products made up of high quality flours as Penne - Pasta Bossolasco, whose wheats are cultivated by the company itself under constant and strict quality controls.
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Pasta, especially in the Mediterranean diet, is one of the main elements, so it is fundamental to choose an high quality and genuine pasta. Pasta Bossolasco is a warranty of the quality of its raw materials, since the company itself cultivates the wheats from which derives the flour of which the final product is made up of. An 100% Made in Italy pasta endowed with extraordinary organoleptic and taste properties. The different formats makes it fit for every recipe, in the photo Spaghetti - Pasta Bossolasco with a three tomatoes sauce on an Sicilian ancient wheats bread cream aromatized with basil, Mature salted sheep ricotta and crispy bread crumbs with chili.
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Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste Monte Olivi San Martino della Battaglia 2015 - Cobue, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.
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Agricultural Company Cobue: Not only Lugana among the wonderful vineyards on like of Garda. Yesterday we were lucky to visit the Agricultural Company Cobue, located in the southern area of Lake of Garda. The vineyards extend for 17 hectares, surrounding the wine cellar with a mangnificent panorama of the Lake. The wine cellar is modern and innovative, specifically dug under the ground level to maintain constant temperature and humidity in the most natural way all year long. What makes the company different is the choice to not produce only Lugana (as it happens in the 90% of the cases in the area), but make wines with other local traditional grape varieties, each one in the way that fit the best to the vine variety. We had the occasion to taste S.Martino della Battaglia, a white wine 100% made up of historic Tuchi (former Tocai) grapes. Straw yellow color with golden shades, the main aromas are white flowers with a particular chamomile note; a the palate the freshness exalts the aromas which are find again in the mouth with a balance light almond final. Ideal pairing with appetizers, pasta dishes, risotto and fish main courses.
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When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.
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It is a common thought associating the nduja calabrese to an extremely strong and hot taste: this is absolutely wrong. If the nduja you’ve tried in the past had merely an hot connotation it is a sign of low quality, as the spiciness has to be balanced in order to exalt the other tastes and not being above them. The 'Nduja of black pig - Consorzio Nero di Calabria is without any doubts at an unattainable level for the others, the reasons are mainly two. The starting raw material comes from the Calabrian black pig, a local specie free range bred endowed with great taste and organoleptic properties. The meats of this pork variety give a softness both in taste and consistency, that is not possible to find in products derived from other porks meats. The other motivation is the perfect balance of spices and red hot chili pepper, which gives a pleasant hot note, exhaling the black pig natural taste without covering it. Perfect as an appetizer on toasted bread, in a pasta sauce to give it a sprint or on a pizza paired with some gorgonzola cheese.
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If you desire a different tomato sauce, with a characteristic taste Cherry tomatoes in sieved tomatoes made from Pomodorino del Piennolo del Vesuvio DOP - tin can is the right choice for you. The product is 100% made up of D.O.P Piennolo cherry tomatoes* (soon the bio organic certification will be obtained too), that is to say a variety that grows only within the Vesuvio natural park, that are cultivated, transformed and packaged by the Agricultural Company Masseria dello Sbirro# by hand. Thanks to the unique and inimitable composition of the ground, the piennolo tomatoes have a thick skin, due to this characteristic they keep good up to 6 months, they have a marked acidity and a bitter aftertaste. These flavor peculiarities make the deriving sauce perfect for the preparation of traditional recipes as pasta with tomato, pasta alla norma and pizza too.
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To prepare great Bolognese lasagne the quality of the pastry sheet is essential, indeed often the pasta used in this typical specialty is overshadowed by the rest of the ingredients. A pastry sheet that can make is presence consistent gives an extra step to the recipe in its complex, for this reason the Pastificio Caponi has just begun the production of the lasagna sheets. PASTRY SHEETS / LASAGNE - PASTIFICIO CAPONI are an artisanal product, exactly like the home made pasta prepared by the most skilled Bolognese grandmothers. The formula is the usual: 24 egg yolks coming from selected breedings, Italian durum wheat semolina carefully selected and slow drying of 70-80 hours in order to maintain all the tastes and properties. Thanks to the first choice ingredients, the knowledges and the production skills, pasta Caponi represents an excellence with few rivals in the Italian gastronomic panorama.
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In Italy there are many pasta producers, but Pasta Bossolasco distinguish itself from almost all the others. The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging. This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying. Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams. Ingredients: Spaghetti - Pasta Bossolasco, clams, white wine, Organic extra virgin olive oil - Adamo, Red Garlic from Nubia, parsley, Coarse sea salt of Trapani Clean the clams putting them in a bowl full of water for almost an hour. In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate. As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to). Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box. Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.
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Piedmontese wines are well known for their strong character and their important structure. As a consequence, the wine-making tradition is mainly centered on the red wines production as Barbera, Barbaresco and Barolo. The Poderi Colla are in the heart of Langhe, precisely in Alba, an area of Piedmont renowned all over the world for the production of first level food and wine excellences. The wine cellar vineyards are at an average height of 150m, on a hill round exposed ground. Part of the vineyard has been planted before 1930, with a partial renovation in 1955, moreover joining the agricultural program instituted by the Piedmont regional institutions with the aim of a total environmental sustainability. Today we’re describing you the Barbera d’Alba Poderi Colla. As it is a vine variety endowed with a very high yield, its production is limited to obtain an higher quality. The colour is a violet intense red, strong vinous aroma with floral tones of strawberry, cherry and prunes. On the gustatory side the tannin is light, it is enjoyable young but its structure is full bodied and ideal for long aging too. A whole meal wine to pair with pastas, soups and meat pies; great also for the preparation of sauces and beef stews.
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This winter are you missing the sweetness of cherry tomatoes that grows under the sun? We have the perfect solution for you: the Pomodorino del Piennolo del Vesuvio DOP. These cherry tomatoes grow on the Vulcan Vesuvio slopes, so in order to survive to that particular kind of soil they've developed a very thick skin that allow them to keep good for a long time. Even after some months the outside skin seem to be withered their flavor continue to be not only good, but also more intense with the passing of the days (until a maximum of 6 months). Try them stir-fried in a pan as a sauce for a pasta and it will make your day better.
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Did you know that the tumminia wheat is a variety which have been already cultivated by the Ancient Greek in the Sicilian colonies of the Magna Grecia? After a long period of neglect due to the low productiveness, this ancient durum wheat has been re-discovered by some small local producers as it is endowed with incredible organoleptic properties. Indeed it has an high protein value, a low gluten index and contains an high percentage of lignin, a substance that help the heart to keep healthy reinforcing the immune defenses too. Anyway it not only have great nutritional properties, but also an unique natural aroma, giving the derived products as tumminia pasta or tumminia bread an outstanding pleasant taste which mirrors its ancient and deep historical heritage.
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This is probably the best period for a dish of tagliatelle with mushrooms, isn't it? So, if you want to make you recipe really unforgettable we suggest you to use Tagliatelle (egg pasta)- Caponi, an excellence among the artisanal Italian egg pasta. Indeed what makes this company products unique are the 24 yolks used per kg of flour, taking this pasta to another level. Ingredients: Tagliatelle (egg pasta)- Caponi, porcini mushrooms, Butter - Az. Agricola Frascio, Olio Extravergine di Oliva Garda Bresciano DOP BIOLOGICO - Podere dei Folli, Red garlic from Nubia, parsley, Coarse sea salt of Trapani, black pepper. Recipe: Cook the pasta in boiling salted water for 2/3 minutes. Meanwhile stir fry the mushrooms in a a pan with a garlic clove and EVO oil adding chopped parsley at the end seasoning with salt and black pepper Drain the tagliatelle, put them with the mushrooms and amalgamate them with some butter with truffle.
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When you're walking along the streets or in a park at the end of October you will find yourself immersed in a yellow, orange and brownish landscape due to the fallen leaves. These colors reminds us that Autumn is the best season for the Mantua Pumpkin (Zucca Mantovana), which is unquestionably the Italian best one. Its origins in Italy dates back to many centuries ago, when it was imported from Asia and the New World. Usually pumpkin is well known for the outstanding tortelli stuffing, but today we're giving you a different recipe: Mezze maniche cacio e pepe with pumpkin cream and crispy ossocollo. Ingredienti: Mezze maniche Mancini, Mantua Pumpkin (Zucca Mantovana), Ossocollo ( Capocollo ) - Salumificio Lovison, Aloise - Extra Virgin Olive Oil from Apulia Agriè, Pecorino Sardo con caglio vegetale - Dolce di cardo stagionato 6 mesi - Azienda Agricola Mureddu Aru, Coarse sea salt of Trapani, black pepper. First cut the pumpkin into pieces and put it into the oven for 20 minutes. When its pulp will be soft remove it from the skin and put it into a mixer adjusting with salt and evo oil. Put the mezze maniche into salted boiling water for half the time it is written on the box. Meanwhile cut the ossocollo into small pieces and cook until crispy in a frying pan with a little evo oil. When the pasta will be a half of its cooking time drain it preserving the pasta water, so finish the cooking in a pan where before it was toasted some black pepper adding gradually the pasta water. When it will be ready turn the fire off and mantecate with the grated pecorino and some black pepper. Take a soup plate, put the pumpkin cream at the bottom, so the pasta and finally the crispy ossocollo with a last dust of black pepper.
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Since 1991 tradizioni padane has been producing hand made fresh pasta, initially in a market in which the art of hand making pasta wasn't appreciated at all yet. So the company was one of the first to spread the value of the artisanal products, exalting genuine ingredients and the traditional tastes. As now autumn is coming this is the ideal period for Mantova pumpkins. So what about having a dish of fantastic Tortellini alla Zucca (pumpkin filling)? A simple but delicious recipe for the period of the year, to make it better than it already is we're giving you some ingredients to add. Put some Butter - Az. Agricola Frascio in a pan and when it will be melt add some small pieces of Guanciale - Azienda Agricola Marchesini and some sage leaves Large Leaf Sage - Pot Plant 14 cm - Orto mio until they become crispy (don't burn the butter). So when the tortellini will be ready add all these ingredients, grated Parmigiano Reggiano DOP and some crushed Amaretti (Gavi TYPE) biscuits that pair very well with pumpkin.
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The Pomodorino del Piennolo del Vesuvio DOP is available again from yesterday, but what does make this little tomato special and different from every other variety? Let's discover it together! The origin an history of this product has its root in the past and there are a lot of documents proving it. One of the most famous proof can be found the book "Degli ortaggi e la loro coltivazione preso la città di Napoli" published in 1858 by the writer Achille Bruni, in which the author wrote about these very flavorful cherry shape tomatoes that keep well until spring, as long as they are tied in bunches and and suspended in the air. The Pomodorino del piennolo DOP production area includes the entire Vesuvio volcanic complex, from the volcano slopes nearly to the sea level. The characteristics of the product for being part of the P.D.O. category are: the typical oval shape with a final tip, but the skin is what mostly differentiates this variety from the others. In fact as it is much more thick than the average, this allows the tomato to keep well for a very long time, also as a consequence of the long period of maturation too that leads to a longer endurance. Due to its skin thickness this tomato has to be cooked, so it is the ideal in dishes of pasta and many more Neapolitan recipes.
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The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.
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Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.
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Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.
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Pasta Bossolasco distinguishes itself from the other artisanal pasta thanks to the annulment of the production chain, in which now has the farmer become the pasta maker too, in a process similar to the wine making one where the vineyard product is then transformed in an excellent wine by the producer itself. The pasta produced is the result of a careful selection of the best durum wheat, bronze wire drawing and drying at low temperare and so slower but more natural too ( this leads, differently from the industrial pasta, to a less bright yellow color) also going to the detriment of the quantity yield. The final product is a 100% Italian origin, certified and naturale artisanal pasta, an important element as it concerns an absolute protagonist of a lot of every day recipes and diets.
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Parmigiano Reggiano follows a strict and precise disciplinary, but, despite that, all the parmigiano reggiano aren't the same. Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months unicity derives from the milk origin, in fact it is realized using only red cow milk, a race which arrived in Italy with the Longboards. This race has a fewer production comparing to the average but an higher content of proteins and caseins, so it is more adapt to the cheese production. After 48 moths of maturation the parmigiano vacche rosse has a delicate yet long-lasting flavor, without being piquant. The dough is slightly grainy and the long aging period guarantees an intense yet delicate flavor, which is typical for this variety.Recommendation: Parmigiano Reggiano must never be served cold, but should be at room temperature. The Parmigiano Reggiano of the red cow is ideal to emphasize the flavor of stews, main dishes and salads. Optimal for filling ravioli and other stuffed pasta. Or as a companion of sausages, mostarda and jam. Perfect to genuine balsamic vinegar of Modena or acacia or multi-flower honey. Goes well with well-structured red wines (Barolo, Barbaresco) and white sweet wines.
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Sicily is a land full of many excellences as we talk about food products. But fewer and fewer companies can be said to make an artisanal and completely genuine product without using preservatives ora chemical additives. Agricultural Company Adamo is one of those companies which cultivates and realizes all their product without using any artificial tool or method. Today we're introducing you a very fresh, tasty and versatile product: Pistachio pesto - Azienda Agricola Biologica Adamo. Pistachio can be considered the "Sicilian land gold" and this pistachio pesto reflects the outstanding quality of this raw material. Adding it to a dish of good italian pasta or toasted bread it will enhance your recipe with its unique and incredible taste in a 100% natural way. Ingredients: Pistacchio 55%, Extra Virgin Olive Oil 44%, salt, balck pepper.
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Why eating healthy always should mean tasteless? Of course we don't think so, and we will prove it giving you a recipe that is both healthy and tasty. It's all up to the raw material you use, in fact Tumminia pasta, differently from most of the other varieties of pasta, derives from an ancient Sicilian wheat which not only has a lot of benefits on our body, but is has also an unique and outstanding aroma which will make you fell in love with this product. So here's today's recipe: Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera with seasonal vegetables. Ingredients: 300g of tagliatelle fastuchera, seasonal vegetables (today we're using aubergines, zucchini, onions, fava beans and cherry tomatoes), Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, black pepper. Firstly cut the vegetables in small pieces, take a pan and make them stir fry together with a little EVO oil and seasoning with salt and black pepper. Then put the tagliatelle in boiling salted water for 3 minutes, then drain them saving a little of the boiling water. Put the tagliatelle in the pan finishing the cooking with the vegetables adding the cooking water (1\2 spoonfuls) for one minute nearly. If you want a touch of extra flavor you can add some mature salted sheep's ricotta.
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Today we want to describe you one of the symbol, maybe the symbol, of the Roman gastronomy: the Pasta all'Amatriciana. The Pasta alla'Amatriciana is a direct descendant of the pasta alla gricia, which is a dish of spaghetti seasoned with EVO oil, clack pepper, Roman Pecorino and guanciale, born in a village called Grisciano. The adding of tomato to the recipe is attributed to a Roman chef called Franceso Leonardi who cooked the first Amatriciana at the end of the XVII century at the court of the Pope, serving during an important institutional banquet a popular dish in perfect Roman style. The amatriciana, as many other pasta recipes, hasn't a strict and well defined disciplinary, there are different adding even depending on which ingredients you have at home, many variants which anyway maintain 3 fundamental ingredients as base: guanciale, tomato and Roman pecorino. Here you are our recipe Ingredients: 400 g of bucatini, 200 g of guanciale, 300 g of tomato sauce, 75 g of grated Roman pecorino, red chili pepper. Put the basta in boiled salted water looking at the cooking time on the pasta box and mixing it in order not to make it attach to the pot. Meanwhile brown the guanciale cut into small cubes (not too small) in a pan until it will be crispy. Then add the tomato sauce and the sliced red chili pepper and make it cook at low flame until the sauce get the right consistency. When the bucatini will be al dente drain them and amalgamate with the sauce stir frying them together adding the roman pecorino, serve them well hot.
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When it's dealing with Italy's culinary traditions, you have always to give an important position to the 3 typical Roman pasta: Amatriciana (Gricia too, which is Amatriciana ancestor), Carbonara, Cacio e Pepe. Today we're giving you Pasta alla Carbonara recipe, which origin dates back to the world war two when american soldiers traditional breakfast (eggs and bacon) was mixed with pasta using Italian ingredients and touch discovering this incredible bond of tastes. Ingredients: 400 g of spaghetti Cavalieri, 5 egg yolks 150 g of guanciale - La Cinta di Guido; 100 g of grated Roman Pecorino; black pepper ground at the moment and salt. Unite the egg yolks with the grated pecorino and black pepper (be generous) mix them making a dense cream. Stir fry the guanciale cut into small cubes until it will be crispy (also adding to the cream a little of the fat released by the guanciale to give more flavor). Boil the pasta in salted water, when spaghetti will be cooked "al dente", drain them and amalgamate in a bowl with the cream and guanciale, add a final touch of black pepper and serve it well hot.
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Musetto - Salumificio Lovison is the exclusive product by Lovison Friulian agricultural company, this specialty was invented 110 years ago by the company's founder Agostino Lovison. But the reason that distinguish theirs from other great quality producers's too is the use of the noble parts of the pork head from only Friulian pork meat bred using ogm free animal feeds and a secret mixture of spices among which cinnamon,coriander,nutmeg,cloves and pepper. The great Italian 2 michelin stars awarded chef Carlo Cracco has introduced a recipe with the Musetto Lovison in his restaurant menù: Ravioli stuffed with Musetto with vegetable mostarda. Ingredients: For the pasta: 1 kg of 00 flour, 8 egg yolks, 1 whole egg, 20g of Italian extra virgin olive oil For the stuffing: 200g of Musetto Lovison, 80g of stewed savoy mash (make the savoy brownish with 50g of onion, pour with some water and salt, cook fro 1 hour at least. blend with the mixer adding the Musetto Lovison, season with salt and pepper. For the mostarda: 80g of vegetables mostarda (cut into pieces), 80g of celeriac julienne cut. With the flour, eggs, evo oil and salt make an Italian fresh pasta. Roll out the dough, put some stuffing and give the cappelletto shape. Cook the ravioli for 3 minutes in boiling salted water and then stir fry with some calf juice. Put in the plate together with mostarda, celeriac and serve it.
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If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".
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Pasta alla norma is one of the most ancient Italian pasta recipes whose name was given in honor to a Catania (a city of Sicily )the famous comedy writer Vincenzo Bellini during the first play of his famous theatrical play "La Norma". Today we want to write you a recipe of a 100% Sicilian pasta alla norma, using a pasta made of an ancient Sicilian durum wheat variety called Tumminia cultivated and processed in Alcamo (a village on the western side of Sicily). the result is a semi-whole pasta endowed with an unique aroma and a lot of beneficial organoleptic properties. Ingredients: 400g of Timilia Biological Penne Rigate - Az. Agricola Biologica Adamo; 500g tomato sauce ( you can add cherry tomatoes if you want some extra freshness), mature slated sheep's ricotta, 2 aubergines, 2 cloves of red garlic from Nubia and basil, Sicilian extra virgin olive oil, salt and pepper. First of all you have to wash aubergines and cut them into slices, cover them with cooking salt, put on them a weight an make them dry for one hour at least, with this process they will loose all the water in excess and they won't absorb too much oil. Then wash them from the salt, cut them into cubes and you can decide whether to deep fry them (original recipe) or put them in a pan with some oil (lighter). When aubergines will be cooked ad the sauce to them putting on this sauce the entire garlic clove (that you will take out after the sauce will have acquired its flavour) and make it cook until it has reached the right consistency. During the sauce cooking boil the pasta until its is "al dente" (control the minutes of cooking on the package), dry it and make it cook with the sauce to amalgamate it. At the end add some mature salted sheep' ricotta (be generous) and the remaining leaves of fresh basil.
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As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.
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As in the last post we wrote about Pesto alla Trapanese now we would guilty if we didn't suggest you the right kind of Italian pasta to pair it with: the Busiate Trapanesi. This marriage is that perfect thanks to the same environmental and climatic conditions but also thanks to the passion and know-how of the producers are fundamental. The Busiate Trapanesi - Pastificio Campo in fact are still made following the local traditional method, using only Sicilian durum wheat Semolina which has an high protein content and remains al dente even after a long time of cooking.
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With the summer and high temperatures you often would like to eat something fresh but tasty, Seasoning for Pasta alla Trapanese - SoloSole is a Sicilian typical sauce which is perfect for these hot days. Its ingredients are full of freshness and flavour, but at the same time they're also healthy and light as it contains only tomatoes, EVO oil, toasted almonds, basil and salt. All the the ingredients used by SoloSole are cultivated and harvested in Sicily, so we're talking about extremely high quality raw materials!
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A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!
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A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!
Everybody knows pasta in Italy serious matter and every region has its own special one. Today we're going to show you Testaroli of Lunigiana - Arconatura the Liguria specialty. It dates back to the Romans in an area on the boundary between Tuscany and Liguria (Lunigiana). The dough is only made up of spelt flour and water, the consistency is unique thanks to its porosity and capacity to absorb the seasonings. As every good Liguria specialty this pasta combines perfectly with pesto alla genovese
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Nowadays is difficult to find really high quality stuffed pasta. When we first saw how tradizioni padane worked we immediately understood how good were they're products, in fact they're hand made by several women who make pasta as it is home made but only on a bigger scale. The stuffing are several and different but they only one thing in common: absolute freshness. If you want to try something different Tortelli with sea bass tomato filling - Tradizioni Padane are lively recommended.
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Your intestine fatigue to digest but you don't want give up eating pasta? Don't worry, Semi-wholemeal Tumminia wheat Tagliatelle - Fastuchera will save you. Thanks to the ancient wheat beneficial properties in fact this kind of pasta will help you decrease your intestinal disturbs with a characteristic and exceptional taste too.
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Pastificio Caponi is an artisanal pasta laboratory in Tuscany which produces egg pasta as you grandparents did. Per each kg of pasta 24 egg yolks coming from selected breeding farms are used , and the laboratory produces only 200kg of pasta per day because it follows a productive process as similar as possible to the home-made one. Here's a video of the whole production https://www.youtube.com/watch?v=kdN1ZmRiJHs
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Solo Sole has the power to put the true essence and tastes of Sicily in a glass can. The company is family-run and they pass down the traditional recipes through generations. The Sugo alla Norma is one of the most famous and traditional sauce of Sicily containing aubergines, tomato pieces, EVOO oil, garlic, salt and sugar. When you mix it with your pasta dish add a sprinkle of Mature salted sheep ricotta.
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If you're searching for a new plus in your pasta dishes the Mature salted sheep's ricotta is suit for you. it is an 100% hand made product by Caseificio Poma, it will give your recipes a sprint and a unique salty shade.
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How to add a touch of originality to your fish based dinner? Let's try our Tuna bottarga, it comes directly from Tuna fished in the Sicilian open sea. This product can be served on a pasta dish or with some lemon and olive oil on a piece of bread.
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After the last year flood the pasta manufacturing Rummo has been helped by the crowdfunding and the court of Avellino and now it's safe.
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In order to make people know the uniqueness of its production Pastificio Dei Campi has adopted a system that allows anybody to trace every single package of pasta form the wheat sowing to its packaging.
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Pizzoccheri of Valtellina a buckwheat pasta that belongs to the Valtellina traditions. Seasoned with Casera cheese and butter it is a popular cuisine recipe.
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News riguardanti pasta



Tradizioni Padane Fresh Stuffed Pasta Hand-Made.
Tradizioni Padane s.r.l. produces fresa band-made pasta with exclusive and fine stuffings. The raw materials used come exclusively from the local territory, in order to guarantee the preparation of genuine products with great organoleptic properties bound to the italian ,especially with Lombardy, culinary traditions. These products are all hand made because the company has a totally domestic production chain: from the beginning of the process of selection to the packaging, the company guarantees fresh and minutely worked products. For this reason the shape of pasta is irregular and the number of Ravioli in the pack can vary: the stuffing, handly prepared, is personally positioned in each Raviolo. The accurate selection of the raw materials and the artisanal production of every component contribute to create a product of excellence.

- 12/10/2018 -



Timilia Pasta: From an ancient Sicilian biologic durum wheat variety
This pasta is produced with an ancient Sicilian durum wheat variety Timilia which isn't genetically modified and cultivated by the biologic cultivators of the Valdibella cooperative For the pasta production, it is used a water that comes directly from a source. it is dehydrated at low temperature and in long times, in order to maintain all the nutrients and organoleptic properties of the raw material.

- 07/09/2018 -



Gragnano, the city of the I.G.P Pasta
Obtained by a dough made up of durum wheat semolina and water from the aquifer of Gragnano, its color is straw yellow with a section of vitreous fracture and a typical rough aspect, homogeneous and lacking of cuts or bubbles. The great resistance to the cooking guarantees absence of stickiness and a general uniformity, giving it a sapid taste and a strong note of durum wheat also on the aromatic side. As it concerns the nutritional level, the Gragnano pasta is a balanced food. The Gragnano pasta is produced in 4 phases, all of them must be made in the Gragnano province respecting the I.G.P disciplinary.

- 07/03/2018 -



Pastificio Setaro: artisans of pasta for 3 generations
Its secret is a determined attachment to the tradition that makes possible the production to be made in bronze wire drawing machineries of the 30s still nowadays, with a regulation of the temperature still controlled by a person. The artisanal method of drying of Pastificio Setaro keeps unaltered the organoleptic properties of the pasta, guaranteeing the original taste.

- 22/01/2018 -



La Campofilone, a Marche company that produces dried egg pasta in a close chain
La Campofilone controls entirely the close production chain: using own produced durum wheat cultivated in the region of Marche, the eggs are BIO organic coming from free range hens bred, nourished with NON GMO cereals produced by the company too.

- 12/01/2018 -



Pastificio Bossolasco: Artisanal pasta made with durum wheat cultivated in Piedmont.
Spaghetti, penne, trenette: the bronze wire drawing which gives pasta the right roughness and porosity which allows it to bind with the sauce better. The drying phase allows the qualities of each format to fix better: every format has its specific time, way and temperature. As nature which takes 9 months to take durum wheat to maturation, in the same way the artisanal processing of pasta is not hurry. Only slowness can protect all the raw material properties. So the short pastas wait patiently on wooden frames, the long ones are hung until they're ready to reach the best pasta shops or cooked by the best chefs to donate a unique taste experience.

- 04/08/2017 -



Artisanal Pasta Manufacturing Campo Campo's Pasta is exclusively prepared using Sicilian durum wheat semolina and water
The Artisanal Pasta Manufacturing Campo producles, using the best Sicilian durum wheat, durum wheat semolina pasta drawn in bronze and making it dry slowly at low temperature. Through the will to create a products which inspires to the ancient local recipes, the company, in a full artisanal manner, assure a great quality maintaining the taste of pasta as it is made by our grandparents, even if guaranteeing the requisite required by the alimentary disciplinary. The Artisanal Pasta Manufacturing Campo produces the beast varieties of local traditional pasta as the caserecce, gnoccoli, busiate and aneletti palermitani.

- 14/06/2017 -



Pasta Bossolasco: From the seeds to the packaging within the agricultural company estate
All the wheat used to make our pasta is grown on our own land in Savigliano, near Cuneo. A land geared towards agricultre, which transmits its goodness to every product grown in its soil. The choice of raw material is the secret to achieve an excellent product. For this reason the Bossolasco family went down to the fields, literally, selecting three different varieties of high-quality durum wheat. Our methods of cultivation unite tradition and modernity while respecting the environment. We achieve the right semolina blend with high organoleptic properties from a diverse and complementary mix of three tasty types of wheat. levante grain LEVANTE The first type of durum wheat we selected is a mid-late season variety, which is cold hardy, disease resistent and strong, like the local people. Thanks to the high protein content, the gluten quality and a good yellow colour, we can obtain the perfect semolina for the production of a pasta which holds its shape when cooked... odisseo grain ODISSEO A variety of mid-season durum wheat with a high tiller density (development of new shoots). We chose it because, like a good labourer, its output is steady and plentiful and offers a good protein and gluten content. sy cysco grain SY CYSCO A early-mid season durum wheat, which grows particularly well in northern Italian territories. Its rich, golden spikes have excellent protein content and gluten quality characteristics, which makes this the perfect cereal to complete our quality selection.

- 12/05/2017 -



Best Quality Pasta Signed with Name and Surname
The raw materials are rigorously selected among those which grow in ground on the hills of Basilicata and Apulia; the wheat is cultivated without the massive usage of chemical fertilizers which increase the yield going to the detriment of quality. The processing method is defined as "Delicate": Long kneading, slow braking, bronze wire drawing and drying at low temperature. This allows to preserve the typical taste, assuring an absolutely natural consistency and a great permeability of the condiments. The "Delicate Method" guarantees the complete preservation of the passion, the care and the continuous research of the highest quality, which the Cavalieri Family passes down through the generations.
https://www.youtube.com/watch?v=DoQCDzoOLEs
- 24/04/2017 -



The pasta factory Masciarelli
The pasta factory Masciarelli makes the pasta still as our grandparents did. The result is an artisanal pasta endowed with an authentic and pure taste, which contains the old flavors and scents of the country from which it originates.

- 28/02/2017 -

Domande su pasta

Where in Ohio, near Toledo, Ohio, do you have stores that sell Bigoli de Bassan? We would like to purchase several containers but don't know where to purchase the pasta Thank You, Robert
User: consume personally ( 26/12/2018)

Do you have this produkt Cipriani pasta TAGLIOLINI
Extra thin durum wheat egg pasta?
Organic farming gmo free.
Thank you LK

User: Lucie Kubec ( 15/03/2018)

I live in Lincoln Park, NJ 07035 and am asking where I can buy your pasta.
User: Ria ( 15/02/2018)

SFOGLIA PER LASAGNE, does this pasta have to be boiled, or is it the horrid stuff you put straight into the over?
User: Claire Holtey ( 11/12/2017)

I came upon a recipe for pasta 'ncasciata that uses a pasta called magliette di maccheronina. Do you carry this pasta?
User: jrmjimoip ( 03/11/2017)

Trying to get hold of capolletti pasta from Northern Italy
User: ( 01/12/2016)

Do you carry Cutrera Busiate Tumminia pasta ?
User: twodoggie9z80 ( 09/09/2016)

How do I buy chocolate pasta I have seen a receipe that says use chocolate pasta but I cannot find
User: Maddie ( 10/04/2016)

I want some ARMONICHE pasta. Can you tell me where to get it please?
User: Gusanbrisanlar ( 09/04/2016)

Do you have ricotta impastata di pecora available for purchase? I am starting a business in washington dc, USA and was wondering what the wholesale price would be to import?
User: ( 22/03/2016)

I live in Ireland. I am a vegetarian. I love ravioli and tasty pasta
but eggs have to be free range. Can you help?

User: H. Cooper ( 20/12/2015)

I am looking for Sorprese Dried Egg Pasta. Wanting to make Christmas decorations with it.
User: ( 11/11/2015)

I'm looking for a pasta called sorprese dried egg pasta. Please help, I've been looking all over for this. All I can find is ordering from Italy but my order will not go through.
User: ( 01/11/2015)

Hello, I am looking for Borella "Bigoli de Bassan" pasta in the United States. I am located near the Chicago Area. I have a retail store and would like to buy some to offer to my customers. Can you tell me if there is a distributor in the United States. Thank you, Denise Zier, Zier's Prime Meats, 813 Ridge Rd, Wilmette, IL 60091 +18472514000
User: fiveziers ( 02/09/2015)

I am looking for Alfieri Pasta - Albesi ai funghi Porcini
User: ierHarry Braz ( 10/08/2015)

Hello, I am writing from Seoul, South Korea.
If we order 3 things in below, then how much should I expect to be charged including shipping?

1. Pasta Garofalo Fusilli no. 63 : 100 packs of 500 grams
2. Pasta Garofalo Penne ziti lisce no. 69 : 100 packs of 500 grams
3. Pasta Garofalo Radiatori no.87 : 100 packs of 500 grams

Please e-mail me with shipping charge. Thanks.

User: Sun Kim ( 08/04/2015)

Hello,
I was looking for the pasta called radiatore but couldn't find it for some reason. Manufactors don't really matter to me. Can you find one with reasonable prices and let me know by e-mail? And also what's the shipping cost to South Korea ( with 100kg and also 200kg??)? Thanks.

User: Esther Kim ( 14/03/2015)

Hi
The delicatessen where I normally purchase my pasta from has closed its doors for the last time.
What I am looking to purchase is macaroni in long lengths about 12 to 15 inches long.
Do you stock this item, if you do can you please send me the details on how I go about purchasing some .

User: ( 14/01/2015)

I want to find out we're I can purchase Sorprese pasta in either size here in the US. Is there a supplier in the states?
User: dgranma7 ( 31/12/2014)

can I buy some"Bag'oss" cheese and Decce pasta from you on line!!!!
User: ( 19/10/2014)

I would like to buy riscossa dry pasta in england
User: Mr.a.forrester ( 13/10/2014)

I`m trying to buy Pedon 10 minutes no soaking Minestrone with pasta.
Can anyone help with where to buy it.
Thank you

User: robbo 40 ( 13/06/2014)

Can you tell me where I can buy pasta fina, tiny tiny pasta for babies
User: Rita ( 07/06/2014)

I'm after small quantities of cappeletti(striped pasta hats)by mail order - one or two kilos.
User: keith ( 05/06/2014)

I want to buy some caccavella pasta shells.
User: H Warren ( 09/05/2014)

Cacioricotta cheese

Hi can you tell me if I can buy this cheese in uk. I bring it home when I visit my daughter in Puglia, and we use it grated on pasta.

User: Pam Hammond ( 10/03/2014)

I am looking for a whole wheat or wholemeal pasta that is not fusilli, spaghetti or penne. do you know any products
User: sbilinis ( 27/01/2014)

vendete pasta millefoglie ?
User: grazia ( 17/12/2013)

I am looking for angel hair pasta. You have it?
User: ( 25/11/2013)

where can I purchase chocolate pasta
User: WDKEG ( 26/10/2013)

Where can I buy chocolate flavoured pasta
User: ( 26/10/2013)

Does anyone know where I can buy "Pasta Di Semola Di Grano Duro" in the UK or online?
User: Beautiful Sardinia ( 21/10/2013)

We are opening a pizzeria in Cyprus and we are interested to buy wholesale San Marzano tomatoes and other delicatessen (prosciutto, Bresaola, Parmesan, Oils, Vinegars, Pastas etc) to sell. Also, we are interested in buying bulk "tipo 00" flour for pizza making - do you have it? Could you give me your terms and conditions for buying bulk by email? Thanks
User: Plamena ( 18/10/2013)

Can I use this truffle sauce as a condiment for pasta?
User: delila ( 15/10/2013)

Where can I find "Le Midolline" pasta n26 ?
User: ( 14/10/2013)

I like the shape of Casarecce Garofalo pasta. Which sauce do you usually use with Casarecce?
User: ( 12/10/2013)

I love Gragnano Pasta - for me Garofalo is synonymous with one of the finest pastas from Gragnano. Your price is really interesting. I'm going to order from you today.
User: ( 10/10/2013)

is it possible to source a no.2 long tubular pasta used in greeceto make pastitsio , currently using short macaroni .
User: gefaki ( 05/10/2013)

where can I buy lasagne verde pasta?
User: ( 22/09/2013)

Trying to source 'amorini' pasta in the UK. Please can yopu help?
User: ( 17/05/2013)

Hi - I am trying to source a supplier for "Galletti" pasta. This is a specific shape of pasta. Can anyone help me
User: Richard ( 22/04/2013)

Which pasta fits this squid pasta sauce?
User: ( 11/01/2013)

does one glass of this sea urchin and bottarga sauce serve 4 portions of pasta?
User: steph ( 08/01/2013)

Do you sell Pacceri pasta ? If not do you know where I can get it ?
many thanks
Gino

User: Rgsd ( 05/01/2013)

What's the difference between Kamut and normal grain? Can I avoid gaining wight with Kamut pasta?
User: ( 04/01/2013)

I've bought this pasta "riccia" from OIP. Which sauce would you recommend?
User: Peter ( 03/01/2013)

How many meals for 4-5 people (pasta) can I prepare with one piece of bottarga?
User: Daniela ( 02/01/2013)

Are this maltagliati suitable for preparing traditional pasta and beans (pasta e fagioli).
User: sven ( 01/01/2013)

Do you have gluten free pasta?
User: ( 08/12/2012)

There are so many types of pasta I've never seen before. It's really helpful that you post recipes for this pasta types like Zitoni and Orecchiette. Very useful for the clients so they can know how to prepare them.
User: ( 14/11/2012)

Which kind of pasta do you recommend with this sauce and which wine?
User: tom simmons ( 07/10/2012)

I would like to buy the 1kg packs of pasta gragnano. Do you offer them as wel?
User: Philip ( 04/10/2012)

Which pasta is suitable for this sauce?
User: ( 03/10/2012)

Is it true that Gragnano pasta is made only in the province of Naples?
User: ( 03/10/2012)

sir, i m looking at starting an activity n looking for cheap wines to start a small buisness of exporting wines to asian countries if u can help me n guide me a bit i live in cremona italy all the paper work has been done only looking for a storing place n cheap rates for my first container to fly over if i could have some advice it would be a great help n i m also looking for best pasta deals also..thnks hoping for a reply

User: behl ( 07/09/2012)

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