Pasta

In Italy, there are more than 365 different pasta formats. Here you will find both the classic ones and some regional specialties such as Sardinian fregola. Egg and semolina pasta from pasta makers in the renowned Campania region of Gragnano, Marche or Abruzzo, who use only Italian grain either from their own production or from growers in the region. The pasta is shaped in traditional bronze molds, which give it a rougher surface that excellently absorbs sauces, and is dried very slowly over several days.