They are suitable for accompanying themselves with exquisite condiments, which remain trapped in the outer strip.

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 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 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 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.

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.

Naturally rich in fibers and potatoes, Gnocchi di Patata Integrali Garofalo are a fresh and versatile pasta that combines the velvety and soft taste of dumplings to the whole wheat flour from organic farming.

Made with red lentils and integral rice, they are healthy and delicious at the same time.

4 Tortillas of 240 gr ready to be devoured!

A wonderful confession of love: the Mini Baguette. The classic French miniature.

The cutters are baked bread in the oven which is baked a second time after being cut in half horizontally.

The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.

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.

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.

Save soy sauce can be added to salads, meat dishes, fish etc.

Pema 100% integral rye bread is produced without addition of preservatives and is also good toast.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

II Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Discover the world of flavors of the Far East with these delicious Fen-Si worms of easy preparation.

The Mafalda short legumes and cereals Garofalo is the revisitation of an ancient format of the Neapolitan tradition in the short version.

Black nitrile glove, latex-free, powder-free, textured on the fingers.

Bruschelle Morato excellent for appetizers, sandwiches, aperitifs and bruschettes.

For all those who prefer a particularly light, fragrant product, but without renouncing taste, Loriana invented the Browser to the Extra Virgin Olive Oil.

Soy sauce is obtained with the fermentation of wheat and soy.

The Spaghettone Gragnanese XXL is an original creation of the Campania pasta factory.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

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.