Pasta

There’s a reason pasta from this region tastes different. It’s the bronze die extrusion, a slower process that leaves a porous, textured surface. That roughness is crucial. It grabs onto sauces, whether it’s a simple garlic and oil or a rich ragù, and holds every drop of flavour. You can see and taste the difference.

We partner with local artisans like Le Gemme del Vesuvio who still use this traditional method. They pair it with the purest water and carefully selected semolina, creating a pasta with a firm bite and a nutty depth that stands up to cooking. It’s a sturdy, reliable canvas for your creations.

• Long Cuts (Spaghetti, Linguine): Perfect texture for coastal seafood sauces or rich, meaty classics.

• Short Shapes (Rigatoni, Paccheri): Ideal for capturing chunky vegetable sauces or creamy cheeses.

• Artisanal Specialties: Including regional shapes crafted for specific traditional dishes.

This is the foundation of countless meals. As a trusted Italian food distributor, we bridge the gap between these small-scale producers and your kitchen, ensuring consistent quality in every case. Let’s stock the heart of your menu.