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.

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

Pennoins are a protein rich paste, ideal for celiacs and gluten intolerants.

Enjoy a new taste experience with all the goodness and benefits of legumes in a pleasure always to the “dent”.

Like traditional ones, they are perfect with light sauces based on vegetables.

The Garganelli are a tasty egg-lined pasta format.

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.

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

Assomigliano with large smooth paccheri, the whole Garofalo slaps are presented to many preparations.

They have the classic shape of the feathers, with an oblique cut, the whole Garofalo striped pens bring in the dish the taste of the prepared pasta with passion.

The butterflies, obtained by pinching in the centre a small rectangle of pasta, are a particularly lively format, to be enjoyed together with the most creative and light sauces.

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.

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

The gluten-free Fusilli, with their “sugo-drying” spirals, are delicious just like their classic version born in South Italy.

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