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DeutschIn the common sense, pasta was introduced to Europe during Marco Polo's return from China. The reality is quite...
Latest posts
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A little history of pastaRead more -
Rigatoni, sausage, mushrooms and tomato recipe with wild fennelRead moreA gratin of great finesse and delicate flavors. For a dinner with friends.
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Recipe Minestra with Vegetables and RisiniRead moreA great classic of Italian winter cuisine, an authentic taste with simple ingredients.
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Linguine recipe with mint, lemon and toasted breadcrumbsRead moreA quick and simple recipe with fresh flavors of mint and lemon enhanced by a veil of toasted breadcrumbs: for a...
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Recipe Meatballs with capers and tomatoRead moreA sunny dish with flavors of Sicilian tomato and capers, which alone or accompanied will satisfy young and old. As an...
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Strawberry-RisottoRead moreThe perfect seasonal risotto with the first strawberries, with a fresh and delicate flavor, ideal to accompany red...
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Recipe Orecchiette Cime di Rapa and sausagesRead moreA simple and quick recipe from the Puglia tradition that will surprise you with its tasty and creamy side.
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Recipe Mezze Penne with zucchini and mintRead moreA creamy zucchini recipe with a fresh hint of mint: a simple recipe for a hearty lunch or dinner. Which can also be...
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The real CarbonaraRead moreA great classic, the recipe as it is made in Italy, with only 4 ingredients: spaghetti, guanciale, eggs and parmesan...
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Flours and dried vegetables
Find here the best artisan Italian flours for your pizzas, focaccias, pies, cakes, and pastries.
And pulses selected and grown strictly in Italy using sustainable agriculture and controlled supply chains. In ancient times, they were considered the food of the poorest, but they have always been the richest source of nutrients for humanity's nutritional needs.
