The Panpizza is produced with extra virgin olive oil that also gives taste and lightness to quite high temperatures, it does not decompose and does not give rise to harmful substances for the body, as other oils do.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Larger than the Mezzi Rigatoni, but equally suitable for capturing the most different seasonings, the Mezze Maniche Rigate, with their external stripping exalt of taste every recipe.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk