**SOLD OUT** This artisan panettone is flavoured with plump sultanas without the addition of candied fruits. Presented in Rustichella's limited edition hand wrap with decorative bow.

Paranzelle are delicate biscuits made with rice flour, according to an Abruzzese tradition, and they are one of the original and registered trademark creations of Luigi D'Amico, Paranzelle are

Ferron's signature Risotto "spork", ideally shaped for serving and eating the best risotti!

Orzo translates as barley as this pasta resembles grains of barley. It is used all over Italy often added to soups and broths. And as with grains, it can be used in salads.

Garganelli is one of the most typical pastas of Emilia-Romagna. When made by hand, this pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled

These wide, classic noodles show off this pasta's silky quality. Pappardelle goes well with slowly cooked, meaty or vegetable-laden sauces. Rustichella's egg pastas are full-flavoured and luscious in

A thinner spaghetti which is ideal for simple, delicate flavours such as crab, shell fish, bottarga, fresh herbs, or butter with a dusting of grated truffle.

Made with 100% Italian-grown tomatoes in Abruzzo, without the use of concentrates or extracts. These exquisite juicy Datterini tomatoes have a sweet flavour and are accented by a hint of fresh basil.

Capellini are long fine spaghetti which come from Lombardy. They works best with light simple dishes such as 'aglio, olio, pepperoncino' , butter and Parmesan, or shellfish. They are also delicious

La Mischia is a semi-wholegrain pasta obtained from a blend of ancient durum wheat varieties. The pasta offers a wholesome and textural experience, and is presented in a beautiful hand-wrapped

Farfalloni translates to large butterflies and is a typical shape from Campania. Use this shape with simple tomato-based sughi. They are also popular used in cold summer salads with tuna, olives and

Pasta made with wholemeal, organic emmer wheat. Farro pasta can be used like hard durum wheat pasta, however the rustic, texture and flavour is well-suited for matching with meat and vegetable-based

These nests of superfine egg and semolina laganelle have been infused with real porcini mushroom. When cooked this pasta has a accentuated mushroom aroma and flavour, and an earthy colour. This

**SOLD OUT** Panettone flavoured with Amarena cherries and cherry syrup. No sultanas or citrus peel. Presented in Rustichella's Limited Edition hand wrap packaging design with festive bow.

This diamond-shaped pasta is also referred to as 'sagne' in the mountainous parts of Abruzzo, Molise and Lazio; and it resembles 'maltagliati' rough-square/rhombus cut pasta shapes from northern

Thicker than spaghetti, Pici is a traditionally hand-rolled pasta shape from Siena, Tuscany. Typical sauces that accompany Pici are: l'aglione, a tomato-based sauce that is combined with a particular