Half paccheri from Gragnano PGI

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.

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.

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.

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.

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.

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.

Thanks to its organoleptic characteristics – low stickiness, perfect cooking resistance, rare grain compactness and high percentage of starch – recognized even by the most important chefs, Carnaroli Superfino Riserva San Massimo rice is ideal for preparing risottos.

During cooking, it delicately absorbs the flavours of the various ingredients, releasing its precious starch, and then presents itself on the table with compact and homogeneous grains, which even tend, as they cool, to return to being “al dente”.

When the fire is turned off, the rice stops cooking and the grains, due to their structure, do not run the risk of falling apart. The quality of this excellent product is perceived at the first taste, revealing the scents of the natural reserve.

This was the first pasta ever made with truffles in the world. The generous number of eggs in the dough combined with bronze drawing and slow drying gives these tagliolini the taste and texture of home-made pasta.