Carnaroli Rice

Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.

The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.

Felicetti pasta is made from uncontaminated organic crops, high altitude spring water, with processes that respect the deep integrity of the raw material.

Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.

Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.

The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.

Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.

Carnaroli rice is considered one of the best Italian varieties of rice for risotto.

Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.

Cooking time: 17 - 19 minutes.

Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.

Cooking time: 16 - 18 minutes.