It represents one of the many variants of macaroni, whose origin is not linked to the certainty of a particular region, but it is very likely that it is Campania.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.
These pastas make you feel on holiday, in a restaurant overlooking the sea, with a dish of pasta seasoned with squid, mussels, shrimps, clams, shells and fresh and fragrant octopus.
The term ("Paccheri" in Neapolitan means "schiaffo") could recall the noise, which evokes a slap, caused by the sauce when it seasons this type of pasta.
Moors are collected in the summer months, mainly in the Rigoni di Asiago lands in Bulgaria.
For the new Fiordifrutta di Rigoni di Asiago, the variety of Williams pears from Emilia Romagna was chosen
Black blueberries are collected by hand in the summer months, mostly in the pristine forests of Bulgaria.
It is produced with organic red blueberries, particularly tasty fruits, growing in pristine woodlands.
From the bitter taste and deliciously bitter, it is produced with organic bitter oranges, which are collected by hand, in the area of Etna, in Sicily.
A sweet mixture of bitter oranges, lemons, mandarins and bergamot.
Collected mostly in Emilia Romagna, between June and July, apricots are sweet fruits, juicy and soft pulp.
The Organic Jam Fiordifrutta Pesche Rigoni di Asiago is a organic product, has the taste of fresh fruit, only prepared with fruit sugars.
Strawberries and strawberries are sweet and delicious fruits and make this variety one of the most appreciated.
Black blueberries, red blueberries, blackberries, black currants, brown roses and strawberries.
Black blueberries are collected by hand in the summer months, mostly in the pristine forests of Bulgaria.
The ripening of peaches takes place from early July to late August. They are fruits rich in potassium and are very distracting.
The ripening of peaches takes place from early July to late August. They are fruits rich in potassium and are very distracting.
From the bitter taste and deliciously bitter, it is produced with organic bitter oranges, which are collected by hand, in the area of Etna, in Sicily.
Features: chestnut is a plant widespread throughout Italy, from Piedmont to Sicily.
Mielbio Fiori is the classic honey millefiori of the North and Centro Italia.
Italian Honey Millefiori family size is of high quality, selected and worked thanks to the experience of Rigoni di Asiago.