They are suitable for accompanying themselves with exquisite condiments, which remain trapped in the outer strip.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.

It represents one of the many variants of macaroni, whose origin is not linked to the certainty of a particular region, but it is very likely that it is Campania.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Naturally rich in fibers and potatoes, Gnocchi di Patata Integrali Garofalo are a fresh and versatile pasta that combines the velvety and soft taste of dumplings to the whole wheat flour from organic farming.

Made with red lentils and integral rice, they are healthy and delicious at the same time.

4 Tortillas of 240 gr ready to be devoured!

A wonderful confession of love: the Mini Baguette. The classic French miniature.

The cutters are baked bread in the oven which is baked a second time after being cut in half horizontally.

The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.

The Panpizza is produced with extra virgin olive oil that also gives taste and lightness to quite high temperatures, it does not decompose and does not give rise to harmful substances for the body, as other oils do.

These pastas make you feel on holiday, in a restaurant overlooking the sea, with a dish of pasta seasoned with squid, mussels, shrimps, clams, shells and fresh and fragrant octopus.

The term ("Paccheri" in Neapolitan means "schiaffo") could recall the noise, which evokes a slap, caused by the sauce when it seasons this type of pasta.

Pema 100% integral rye bread is produced without addition of preservatives and is also good toast.

The Mafalda short legumes and cereals Garofalo is the revisitation of an ancient format of the Neapolitan tradition in the short version.

Black nitrile glove, latex-free, powder-free, textured on the fingers.

Bruschelle Morato excellent for appetizers, sandwiches, aperitifs and bruschettes.

For all those who prefer a particularly light, fragrant product, but without renouncing taste, Loriana invented the Browser to the Extra Virgin Olive Oil.

Soy sauce is obtained with the fermentation of wheat and soy.

The Spaghettone Gragnanese XXL is an original creation of the Campania pasta factory.

Our Spaghetti with sepia black are made without preservatives or dyes, only with raw materials of very first choice and proposed in a beautiful black pack, very elegant.

Larger than the Mezzi Rigatoni, but equally suitable for capturing the most different seasonings, the Mezze Maniche Rigate, with their external stripping exalt of taste every recipe.

Base of Roman Pinsa precotta 1 base per package.

Dimensions 22×36 cm per base, 4ATM package.

It is delivered fresh and stored in the fridge

A protein rich bread, ideal for a post-workout snack.

Maccheroncelli with red lentils and rice,integral are a healthy pasta and are ideal for timballi and cold preparations with sauteed vegetables.

The original Norwegian gallettes of DailyBread come from a delicious recipe, mainly prepared with spelt, flax and pumpkin seeds, enriched with bran and wholemeal flour.

The delicious autumn vegetable pumpkin, protagonist in particular in the Halloween period, is known especially for its versatility in the kitchen.

The new product was thought for consumers attentive to their diet.

Neapolitan typical of the city of Gragnano.

Luciana Mosconi’s Tagliatella Marchena conquers the tables of the world.

Nerone rice has large grains of black color, it always keeps to the tooth and perfectly matches recipes based on fish.

Kikkoman Teriyaki add flavor depth that makes it ideal for marinating.

Long pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 8 minutes.

Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.

Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.