Pasta

Penne rigates are perfect for preparing baked pasta or for pasta seasoned with pork or beef sauces. But they are also excellent with vegetable-based sauces and for all traditional Mediterranean recipes, such as the classic tomato, basil and extra virgin olive oil sauce with a pinch of parmesan.

"Rigatoni" is one of the most popular forms of pasta in Italy. See below our recommendations on the right seasonig.

Spaghetti is the most famous and versatile type of pasta in Italian cuisine. It lends itself well to all kinds of sauces.

Small pasta stars, ideal for delicate, velvety soups and broths, have been created to stimulate children's imagination and appetite.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Sauces with meat, fish, vegetables, cheese and various vegetables are always able to enhance the taste and offer interesting aromas and flavours.

Penne di riso integrale are made with pre-cooked brown rice flour and spring water, skilfully blended. Bronze-drawn and left to dry slowly, these brown rice penne are a good way to enjoy, in a classic but always popular format, a nice 'pasta' dish made with the ancient varieties of rice cultivated in a completely natural way by the Una Garlanda company. Ideal for any type of condiment. Excellent cooking time.

Cooking time: 12-14 minutes

The "sedanini" take their name from the "grooved" appearance resembling celery sticks. This format of paste is suitable for both light vegetable sauces and richer sauces with fresh cream.

2,5 kg