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

Traditional Abruzzese kitchen device used to create "spaghetti alla chitara".

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

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Light fluffy potato gnocchi made with durum wheat semolina.

Made with 100% Italian-grown tomatoes in Abruzzo, without the use of concentrates or extracts. Only all-natural pure ingredients are used without preservatives, acidity corrector or added sugar.

Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and eggplant. It combines very well also with several sauces like

A densely crystalized, deep yellow honey with a typical lime flower aroma. The taste is fresh lime, menthol, balsamic and persistent.

This shape of short ribbed pasta tubes originates from the Lazio region. It will suit a wide range of sauces and ingredients and is well suited to oven-baked pasta dishes.

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

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

Linguine are like slightly flattened spaghetti that originate from Liguria. The extra surface area of each strand makes them ideal for serving with basil pesto and simple tomato sauces.

These nests of superfine egg and semolina tagliatelle have been infused with the zest of Italian lemons. When cooked this pasta has a fresh lifting lemon aroma, subtle lemon flavour, and brilliant

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

It's thought this pasta shape was originally made by Neapolitan housewives by wrapping fresh bucatino pasta around a knitting needle. These long strands of curly pasta with a hollow centre plate up

Make a big impression with Rustichella's giant fusilli. These hefty pasta twirls are made for outsized condiments like a pairing of grilled prawns and crispy bacon.