All the colours and flavours of our flavoured pasta
Our flavoured pasta was born from a simple idea: incorporating authentic ingredients directly into the dough, making it even more flavourful and aromatic. Thanks to bronze-die extrusion, each shape develops a rough, porous surface, ideal for holding onto the sauce and enhancing every aromatic nuance. Among our lines:
- Pasta with Sorrento Lemon Juice
- Squid Ink Pasta
- Chili Pepper
- Tricolour Pasta
- Spinach
- Summer Truffle
- Porcini Mushrooms
- Maggia Valley Pepper
Each line has its own story and ideal pairing. Discover them all.
Pasta with Sorrento Lemon Juice
There is a scent that arrives from the sea — and it belongs to the lemons of Sorrento. We use their fresh juice to flavour some of our most traditional shapes.
What to pair it with? The lemon juice-flavoured shapes are perfect with fish-based sauces, but also with a simple butter and grated lemon zest emulsion, or with a fresh basil and buffalo ricotta pesto.
Squid Ink Flavoured Pasta
One of the most iconic ingredients of Southern Italian cuisine. Intense and savoury, it speaks of the Mediterranean without words and transforms every dish into something memorable.
What to pair it with? With stewed cuttlefish or Luciana-style octopus. The Miez Paccheri are also wonderful stuffed with ricotta and prawns. The Linguine pair beautifully with garlic, oil, chilli and a sprinkle of lemon-toasted breadcrumbs — the so-called "mollica atturrata", a classic of Campanian cuisine.
Chilli Pepper Shapes
A line that captures the spirit of the South. The chilli leaves a persistent finish that accompanies every bite to the last.
What to pair it with? With simple tomato sauces, as well as heartier meat-based dressings. Curnciell is equally wonderful with just extra virgin olive oil and basil. The sweet and spicy Mista Corta, on the other hand, is made for soups and broths, where the variety of shapes brings a different texture to every single spoonful.
Tricolour Pasta
Thirteen formats celebrating the colours of the Italian flag — spinach for green, tomato for red. Over the years, it has become one of the most sought-after lines for special occasions.
What to pair it with? The tricolour formats pair beautifully with a fresh tomato cream and buffalo stracciatella. The giant tricolour Farfalle are ideal for summer cold pasta salads — with rocket, cherry tomatoes and shavings of Parmigiano Reggiano. The tricolour ridged Paccheri are made for stuffing: a filling of ricotta and basil makes them perfect for a timballo to bring to the table with pride.
Spinach pasta
The flavour of spinach in the dough is delicate, almost neutral, yet the colour is vivid and true.
What to pair it with? The green Quadrifoglio is magnificent with a Parmigiano fondue or butter and sage with a grating of nutmeg. The Spaghetti, on the other hand, pair beautifully with a rocket and almond pesto or a cream of ricotta, lemon and pistachio.
Pettegole with summer truffle and porcini mushrooms
We offer Pettegole in two versions: with Summer Truffle and with Porcini Mushrooms. Summer truffle (Tuber aestivumhas a more delicate aroma than black truffle, while porcini mushrooms release that woodland fragrance during cooking. For the truffle, the ideal pairings are a fresh porcini cream with a drizzle of truffle oil, hazelnut butter and Parmigiano Reggiano, or a fresh broad bean cream with pecorino and mint; for the porcini, a white meat ragù or a chestnut cream with rosemary and a spoonful of mascarpone.
Maggia Valley Pepper
Valle Maggia Pepper is a Swiss white pepper of the highest quality, with a floral aromatic note and an elegant, lingering heat.
What to pair it with? Perfect for the classics of the Roman tradition, such as Cacio e Pepe or Carbonara. But equally at home with a burrata and Cetara anchovy cream.
