The walnut sauce is typical of the Genoese culinary tradition based on nuts, Parmigiano Reggiano D.O.P. and garlic.

The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.

The tarallini with friarielli, a solemnly Neapolitan proposal, which combines the simplicity of the tarallucci, the unmissable love for friarielli.

Friable stripped shape with ring closure.

Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.

The sauce most used by the best Chinese cooks.

The polenta is an ancient dish of Italian origin based on corn flour.

Pane Casareccio Napoletano crafted and baked wood oven

Pastai Pastai Umbri is crafted with selected 100% Italian grains, drawn to bronze and dried at low temperature.

Pastai Pastai Umbri is crafted with selected 100% Italian grains, drawn to bronze and dried at low temperature.

You just have to prepare a delicious ragù! Also try the white version with bechamel and zucchini and smoked provola!

Fresh pasta produced with raw materials naturally free of gluten, eggs and lactose, excellent for celiacs. The process is free from cross-contamination.

The swan taralli and pepper, also known simply as Neapolitan taralli, are braided taralli prepared with simple ingredients

A preparation that brings joy and joy to the houses lends itself to hundreds of variants both simple and stuffed with tasty or more delicate fillings like that with buffalo ricotta.

Blowjob slices of American sandwich bread, to create delicious snacks to bring with you for a delicious picnic or for a quick lunch around the city.

They twist on themselves and embrace the sauce, the Fusilli Legumi and Cereali are the classic short pasta format in the gluten-free version.

You can also prepare an excellent vegetarian couscous seasoned with a light sauce.

The Pelati PomoBio come exclusively from organic crops of South Italy

Crunchy and light Caribbean bread is a unique and delicious product that never tires.

The stuffed dumplings are a first tasty and particular dish.

The stuffed dumplings are a first tasty and particular dish.

It often happens to arrive at dinner time and only want something fast and tasty.

From the typical Laziale tradition, Amatriciana (matriciana in Roman dialect) is a sauce for pasta composed of cheeks in olive oil and sparkling wine with dry white wine, tomato and a pinch of salt.

The taste of Bolognese ragù is the result of a slow cooking that gives a decided and unique taste.

The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.

They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.

The polenta is an ancient dish of Italian origin based on corn flour.

Irregular format, born not to waste even the smallest leaf cutout.

The Garganelli are a tasty egg-lined pasta format.

The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.

The ricotta and lemon ravioli are an original dish and different from the usual.

A preparation that brings joy and joy to the houses lends itself to hundreds of variants both simple and stuffed with tasty or more delicate fillings such as the one with buffalo and basil ricotta.

A preparation that brings joy and joy to the houses lends itself to hundreds of variants both simple and stuffed with tasty or more delicate fillings such as the one with buffalo ricotta and Parmesan cheese.

A preparation that brings joy and joy to the houses lends itself to hundreds of variants both simple and stuffed with tasty or more delicate fillings such as the one with buffalo ricotta and truffle.

Crunchy and light Caribbean bread is a unique and delicious product that never tires.

It is ideal for making Japanese dishes and especially for sushi.

The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.

Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.

They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.

The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.

The polenta is an ancient dish of Italian origin based on corn flour.

The Black Sugo of Seppia "Le Meraviglie" is the easy, fast and tasty answer to your dinners.

It often happens to arrive at dinner time and only want something fast and tasty.

Pfanni uses only selected potatoes and transforms it into soft bows with a process that preserves its taste and the main nutrients.

The tradition of Cacio and Pepe has been part of Roman culture for centuries, and has become a recognized symbol of pride and pride for the region and for Italy itself.

In winter, the ragù di capriolo is synonymous with quality to garnish your dishes in the best way.

For our Carbonara, prepared on the basis of the traditional recipe, quality raw materials are used to bring on the table of every day quality and taste.

Obtained with the meat of Razza Bovina Romagnola bred on the Apennines, this animal was once widespread throughout the north-east of Italy.

We select the best ingredients and cook them slowly to bring on your tables taste, simplicity and tradition