GIL - Gin d'Italia Calabrese

Antico Pastificio Sant'Agata Liguria is a delicious handmade pasta. 

One of the healthiest pasta on the market. Made with Durum Wheat Semolina and water, Pasta Trofie  - Frantoio Sant'Agata offers superior quality.

From the ancient tradition and top craftsmanship, this pasta is worked in a slow, natural drying with irregular cut and rough puff that makes it perfect with sauces. This pasta is worth given a trial because it is not only healthy but also delicious.

Antico Pastificio Sant'Agata Liguria is an awesome accompaniment with tomato sauce, olives, olive oil, pesto or a sprinkle of Grana Padano D.O.P. and a knob of butter. Whatever the time of the day or occasion it is, Pasta Trofie - Frantoio Sant'Agata will always make you salivate for more. It also makes a perfect gift!

Recognized for its flat shape and bright yellow color which is a result of the high egg (32%) to flower ratio, Frastagliate Egg Pasta With Ligurian with Olive Patè is high-quality pasta that is proteinous and healthy. The dough is kneaded by skilled workers, cut and slowly air-dried over racks at a low temperature. The pasta is also slightly rough in texture and created with a unique blend to ensure the pasta is highly porous.

It is so porous that if you leave it next to cheese, it will absorb the flavor. Frastagliate Egg Pasta With Ligurian with Olive Patè is a versatile pasta that is best known for its quality, flavor and taste. It can be prepared with virtually any type of sauce and will not fail to delight taste buds at any time. Frastagliate Egg Pasta With Ligurian with Olive Patè can be enjoyed by a simple drizzle of olive or truffle oil. It is a perfect gift for any occasion and can be enjoyed on any occasion.

Bronze-drawing of the dough and slow-drying at low temperatures pasta.

We use only 100% Italian durum wheat from the very short Appulo-Lucanian supply chain.

Five centuries of history, many anecdotes and secrets handed down from generation to generation, a single great Passion: the white art .... the production of Pasta di Gragnano!

The Hilltop surrounding town, right on the crossroad of Amalfi and Pompeii, overlooking the Gulf of Sorrento and Naples, since 1500 along the “Vernotico” river in the heart of the extraordinary “Valley of the Mills”. More than 30 small buildings in tuff stone, moved by the only strength of water from the ancient sources in Gragnano. Mills are still functioning today, grinding the best selection of durum wheat semolina.

An extraordinary scent arise from the ancient valley to the main streets. The milling skill of the Gragnano masters will be able to transform their knowledge into the true white art of Gragnano. In the early years of the eighteenth century, small factories began to be born, the first macaroni company! In very short time, all the ability to produce the best macaroni in the Kingdom emerged, even celebrated by the most important royal families, everyone wanted Gragnano pasta.

The “Pastai” di Gragnano, found in ancient secrets handed down by parents and grandparents, also excelled in creating new and exciting shapes.

Only in Gragnano it was possible to have dry winds from the mountains, mixing together with the humid ones from the sea. It creates a perfect microclimate for drying pasta in the best possible way; thanks to the characteristic construction of the eighteenth-century buildings, the winds were channeled along the road, drying the pasta spread out on the outdoor benches with a gentle caress. In 1845 there were 110 pasta factories in Gragnano, and “our Macaroni” were already world leaders in exports. Meanwhile, the Gragnano pasta factories competed with each other in proudly displaying on the labels the numerous gold medals won in the international competitions of the time. Europe, America, Australia, the now so famous “wooden crates” of Pasta di Gragnano were sent everywhere! After 500 years of history, Gragnano is still the Pasta Capital of the World, a leadership recognized for its extraordinary and inimitable quality, also protected with the important IGP recognition

In 1931, a long -sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself.

Made with durum wheat semolina, eggs and soy, Cipriani Food Tagliarelle Extra Thin Egg Pasta is the most delicious pasta on the market. It is thin, delicious and perfect with all kinds of sauces you can think of, as well as condiments.

If you are looking for the most delicious pasta that is perfect for you or the whole family, Cipriani Food Tagliarelle Extra Thin Egg Pasta is the best. It is big enough to serve five portions. If you want to bring out the best in Cipriani Food Tagliarelle Extra Thin Egg Pasta, enjoy it with condiments like oil or butter and parmesan.

This delicious and flavorful pasta can also be enjoyed with the wine of your choice. It can also be enjoyed during a party. If you don't have Cipriani Food Tagliarelle Extra Thin Egg Pasta in your pantry, you are missing out on the best and most enjoyable pasta.

Made with a blend of the finest organic durum wheat from Puglia, Spaghetti Cipriani - Organic is transformed with an artisanal technique. This pasta is a classic format from the popular Cipriani restaurant menu. The pasta is made in Italy with organic durum wheat semolina, making it great for everyone.

This pasta is organic, good for vegetarians, Lactose-Free and MilkFree. With Spaghetti Cipriani - Organic, you are set for the most delicious meal. It is slightly thicker and you will love it meaty and 'al dente'.

If you have not tasted this pasta, you are missing out on a delicious pasta that always tickles the palate. You can cook Organic Spaghetti Cipriani with sauce or condiment and enjoy as a breakfast, lunch or dinner. You should try it yourself.

INGREDIENTS & NUTRITION

NUTRITIONAL VALUES
Carbohydrates: 73.1 g
Chilocalorie (kCal): 362 kcal
Kilojoule (kJ): 1534 Kj
Fats: 1.5 g
Fibres: 2.9 g
Protein: 12.5 g
Salt: 0.1 g
Saturated fats: 0.3 g
Sugars: 2.9 g

ALLERGENS
Contains gluten

INGREDIENTS
Italian Organic durum wheat semolina

Weight: 500 g / 17.64 oz
Organic, Vegetarian, Vegetarian, Lactose Free, Milk Free
Made in Italy

STORAGE
36 months

In 1931, a long -sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself.

RIGATONI CIPRIANI
Icona del mangiare italiano. Icon of Italian food.
It is the format that we propose in restaurants alla gricia or alla amatriciana. one of the classics of Italian cuisine, expression of the genius of rural culture.

INGREDIENTS & NUTRITION

NUTRITIONAL VALUES
ALLERGENS
Contains gluten

INGREDIENTS
Italian Organic durum wheat semolina

Weight: 500 g / 17.64 oz
Organic, Vegetarian, Vegetarian, Lactose Free, Milk Free
Made in Italy

STORAGE
36 months

Rigorous selection of raw material, production systems above those of craft pasta factories, and product’s guarantee of uniqueness are the essential secrets of La Pasta di Aldo in Monte San Giusto; an out-and-out jewel to store in any real gourmet’s cupboard.

The festival of opulence for these large cylinders, of a daring dimension and immense communicative power. The spectacular cooking estate and the fleshy bite are a real joy for the sauces that meet them.

Cooking time: 12 min

The formidable resistance to cooking, like legendary versatility, makes Spaghetto Matt a true classic of great Italian cuisine: reliable, comfortable, polite in size and decided in flavor, always alert friend.

Cooking time: 10 min

Tuscan pici pasta is a traditional dish made with handmade pasta. Pici are robust and can take on any kind of sauce to compliment their unique texture.
Pici is a rustic handmade pasta from Tuscany’s Val d’Orcia. Called pici in Cortona and Montepulciano, and pinci in Montalcino, they are a long, irregular spaghetti, best when “fatta a mano” or “fatta in casa”, made by hand, or in house. The name pici comes from the term “appiciare”, which refers to the traditional manual technique used to form these long, thick noodles. Ancient in origin, dating back to the Etruscans, they were made from only flour and water, the poor everyday pasta of the Sienese peasants. Including a small amount of egg was the rich version, reserved for Sundays and holidays.

There are several different ways of producing pici, all of which require only your hands, a wooden board, and optionally a rolling pin – no pasta machine needed. The traditional “appiciare” technique involves rolling out a larger quantity of dough into a sheet around 1/4 to 1/2 inch thick. You cut a strip of dough about 1/4” thick from this sheet, grasp one end in your fingers to hold, then, using a flat palm, roll the noodle back and forth on a floured wooden board to round and lengthen.

Open your door to an age-old Italian tradition with the Barolo risotto dish. The Barolo by itself is a rich, satisfying dish that originated from the northern region of Italy. 

Barolo risotto is a delicious dish, traditionally made with around 60% more rice than broth. It is cooked without stirring until almost all of the broth has been absorbed, at which point it is very creamy and almost mushy.

Its aroma and flavor recall the grandeur of the Piedmont region, while its texture is soft and creamy. This portion is ideal to introduce BAROLO RISOTTO to your guests while you're watching your favorite soccer or football match.

For 220 grams of product:

1) Bring 750 ml of water to the boil in a pot

2) Add the rice and cook for 20 minutes without a lid

3) When the water is completely absorbed, the rice will be ready

2/3 serves

Truffle Italian risotto is a delicious classic that has been reinvented into a modern dish. It captures the flavors, aromas, and textures of Italy while keeping it simple to prepare at home. 

Truffle Italian Risotto can be served either hot or cold. It can even be marinated overnight, then cooked and used to fill pasta, or formed into patties that are deep-fried. The possibilities are endless. It pairs perfectly with any steak or pasta.

For 220 grams of product:

1) Bring 750 ml of water to the boil in a pot

2) Add the rice and cook for 20 minutes without a lid

3) When the water is completely absorbed, the rice will be ready

2/3 serves

The Saffron Italian risotto is made by infusing saffron, a staple in Italian cooking, into the grain. With the use of original risotto rice, this risotto comprises exquisite ingredients including Annurca pears blended with Gorgonzola cheese.

Add chicken, shrimp, sausage, or other savory ingredients, and you will discover the versatility of this easy-to-cook rice dish accompanied by the flavorful combination of chicken broth, saffron and Pecorino Romano cheese.

For 220 grams of product:

1) Bring 750 ml of water to the boil in a pot

2) Add the rice and cook for 20 minutes without a lid

3) When the water is completely absorbed, the rice will be ready

2/3 serves

THE BEST PASTA FOR PESTO!
Trofie are a short twisted traditionally fresh pasta from the north-western Italian region of Liguria. They were apparently invented in a town on the eastern Ligurian Riviera called Recco near Genova, which is also famous for focaccia. They are usually made with durum wheat flour, salt and water, but no eggs, and are small stretched and twisted pieces of pasta with pointed ends and thicker at the center.
Legend has it that the women of the region used to sit on chairs along the coast twisting the pasta pieces as they waited for their fishermen husbands to return home. I just love the idea of that!

Can’t you picture it?
Any good pasta chef will tell you that your choice of pasta has to combine well with the sauce you plan to make. Not all pasta can be eaten with any type of sauce because the size, shape  and texture of a pasta type interact differently with different sauces. Trofie are probably the number one choice for pesto, especially green leaf pesto such as basil or rocket because the sauce gets into the spirals, ensuring that each mouthful is truely flavourful!  In fact, this pasta comes from the same region as basil pesto Genovese, the most well known of all pesto sauces. 

Trofie are not, however, eaten only with pesto alone. One of the most traditional dishes includes potatoes, green beans and pesto. The pasta is boiled in the same water as the potatoes and green beans. The pesto is added just before serving. They are also eaten with tomato based sauces, creamy sauces, seafood and various vegetarian sauces.

Tortelli Bagoss cheese is a stuffed pasta typical of Lombardy. The Tortelli we are offering is entirely "handmade" from the preparation of the pasta to the packaging. Even the filling, which is prepared with the famous Bagoss cheese Bagolino, is placed manually in each casoncello before closing the panzerotto and packaging.

The Tortelli are prepared with the typical Bagoss cheese, which is fresh, soft and without any fats. You will love it with butter and sage. If you love Italian food and you have never tasted this Tortelli, you are missing out on the best of the best.

Consume after cooking. Boil in salted water for about 3 minutes. Drain and season.

Store at +4°C ±2°C. Once the pack has been opened keep refrigerated and consume within 3 days. Packaged in a protective atmosphere. Do not perforate the packaging.

Hand made in Italy. Made In Italy.

Casonsei Tortelli with Porcini Mushrooms is a rich-tasting pasta with creamy stuffing made with whole porcini mushrooms for intense mushroom flavor. This sumptuous treat features a blended tomato and cream base, ensuring a strong flavor and a velvety texture.

Our Casonsei Tortelli are made with careful attention to detail, using the most traditional artisan techniques to create a home cooking experience with an authentic delicious flavor.

Whether at home or at work, this delicacy will treat your taste bud to the most amazing and delicious Tortelli.

Consume after cooking. Boil in salted water for about 3 minutes. Drain and season.

Store at +4°C ±2°C. Once the pack has been opened keep refrigerated and consume within 3 days. Packaged in a protective atmosphere. Do not perforate the packaging.

Hand made in Italy. Made In Italy.

Pasta Tricolore is a delicious pasta that pays homage to the Italian flag: the color green and red, obtained by mixing spinach and tomato, and the white of the wheat semolina.

The pasta is made from organic semolina wheat flour kneaded with spinach and tomato. It is particularly suitable for preparing colorful sauces and for enjoying aesthetically refined dishes.

With this unique pasta, you can make an exceptional Italian dish to be enjoyed at any moment.

Enjoy the delicious pairing of pasta with Barolo wine! This exceptional pasta flavored with our best Sicilian extra virgin olive oil will add both vibrant color and delicious flavors to your next meal.

Who doesn't love a big bowl of pasta with red sauce? Our signature pasta with Barolo wine is a hearty meal perfect for the entire family. 

It goes exceptionally well with any kind of tomato sauce and meatballs. Of course, it is also delicious when paired simply with our Sicilian extra virgin olive oil, grated Parmigiano-Reggiano cheese and freshly cracked black pepper.