Pasta with wheat germ and truffles (Tuber aestivum Vitt). Made in Italy with Italian wheat.
The dough, composed of Italian durum wheat semolina of the highest quality and Italian fresh barn egg.
The dough, composed of Italian durum wheat semolina of the highest quality and Italian fresh barn egg.
The dough, composed of Italian durum wheat semolina of the highest quality and Italian fresh barn egg.
The characteristic mini version of orecchiette, the standard bearer of Apulian pasta.
Carnaroli rice is one of the most precious varieties suitable for preparing any type of risotto.
Variously hailed as the "king" or the "caviar" of Italian rices…
A beautiful Black Rice intriguing preparations for "new Italian dishes"...
Thin, white, fragrant sandalwood... precious grains for refined dishes.
Typical noodles Valtellina produced with buckwheat flour and durum wheat, to be seasoned with vegetables and cheese…
