Elegant flat linguine from Gragnano IGP — thicker than spaghetti, flatter than fettuccine, and the ideal companion for seafood.
Classic ridged penne from Gragnano IGP — the go-to pasta shape, elevated to artisan quality you can actually taste.
Belmorso Spaghetti from Gragnano IGP: the everyday classic, made with durum wheat semolina and water.
Bold, ridged tube pasta from Gragnano IGP — the Roman classic that handles the richest sauces with ease.
The king of Neapolitan pasta — oversized smooth tubes from Gragnano IGP, perfect with meat ragù, amatriciana or stuffed with ricotta.
Oversized corkscrew pasta from Gragnano IGP — bigger, bolder and more satisfying than regular fusilli, perfect with pesto and chunky sauces.
Traditional ring-shaped pasta from Gragnano — also known as calamarata. Thick, satisfying rings that hold chunky sauces beautifully.
Spaghetti alla Chitarra is a long, squareshaped pasta traditionally made using a
special tool called a ‘chitarra’. This shape originates from Central and Southern Italy.
Its firm texture and distinctive edges allow it to cook perfectly ‘al dente’, whilst the rough surface helps the sauce cling beautifully to the pasta.
Fusilli is thick, corkscrew shaped pasta. The word presumably comes from ‘fuso’ meaning: spindle, as fusilloni was traditionally spun by rolling a small rod over the strips of pasta to wind them around it and into a corkscrew shape.
Acquario is a playful pasta shape inspired by the wonders of the sea, featuring fun forms such as dolphins, prawns and waves.
