Tagliatelle - 500 g Tuscan Durum Wheat Pasta

Tagliatelle, known as "wide pasta the width of a small finger," have ancient origins and were first described in the 15th century by Maestro Martino, a renowned chef. He referred to them as "bindelle," which means small strips of pasta. Later, in 1549, Cristoforo di Messinbugo published a recipe for a similar pasta format called "lasagnuolle or chopped tagliatelle."

Fusilli - 500 g Tuscan Durum Wheat Pasta

The Evolution of Fusilli: Fusilli can be considered a modern derivation of the traditional Sicilian busiata and maccheroni inferriati, widely popular in Southern Italy.

The fresh pasta, made only from flour and water, was hand-rolled into a spiral shape around a stem of Ampelodesmos Mauritanicus, a Sicilian plant, or on a special iron rod.

Pici - 500 g Tuscan Durum Wheat Pasta

I pici, known as the forerunners of spaghetti, are not entirely alike, especially when it comes to traditional pici, the ones made at home, prepared and cooked immediately. These are typical of southern Tuscany and some neighboring areas in northern Lazio. Traditional pici are made with water, soft wheat flour, and salt, while spaghetti have always been prepared with hard wheat semolina and water.

Strigoli - 500 g Tuscan Durum Wheat Semolina Pasta

Strigoli, known as members of the vast fusilli family, represent a modern reinterpretation of traditional Sicilian busiata or maccheroni inferriati.

These pasta shapes are widespread throughout Southern Italy and originate from fresh pasta made with flour and water, wrapped in a spiral around a stem of Sicilian grass known as Ampelodesmos Mauritanicus or on a special rod.

Trenette - 500 g Tuscan Durum Wheat Pasta

Embrace the flavors of Ligurian tradition with our 500 g Trenette, a type of pasta closely related to linguine, also known as bavette. While they may seem like a relatively recent addition to the world of pasta, considering its millennia-old tradition, one of the earliest mentions of a similar type, identified by the name bavetta, dates back to a dictionary, the "Vocabolario dell’Uso Toscano," from 1863, where it is described as: "a kind of soup pasta, long and thin in shape."

Sedani - 500 g Tuscan Durum Wheat Pasta

Before penne, there were sedani, close relatives of rigatoni and many other pasta shapes originating from Southern Italy.

Sedani is a highly versatile pasta format, perfectly suited for all the seasonings that taste and imagination can suggest.

Spaghetti - 500 g Tuscan Durum Wheat Pasta

Spaghetti were not imported from China by Marco Polo when he returned to Venice at the end of the 13th century. This narrative was coined for commercial reasons by the United States' National Macaroni Manufacturers Association and was spread in 1929 through their Macaroni Journal magazine.

It is impossible to establish with certainty when and where spaghetti were invented, but it is important to consider that Italy, from the 12th century until today, has been and remains the beating heart of pasta production.

Linguine - 500 g Tuscan Durum Wheat Semolina Pasta

Linguine, also known as bavette, appear to be a relatively recent type of pasta, considering the rich tradition of pasta.

One of the earliest mentions of this shape, identified as bavette, can be found in the Vocabulary of Tuscan Usage from 1863, where they are described as 'a type of long and thin pasta for soups.' Today, linguine is among the most popular pasta shapes among consumers.

They pair wonderfully with delicate yet aromatic sauces such as Genovese pesto or light seafood-based sauces.

However, the golden rule remains the same: unleash your taste and creativity!

Penne Rigate - 500 g Tuscan Durum Wheat Semolina Pasta

They are the most consumed in the large family of penne, to which smooth penne, half-penne, and many other shapes originating over time from the creativity of pasta makers also belong.

They owe their name to the diagonal and pointed tips.

Paccheri, originating from the Neapolitan tradition, are part of the extensive Campanian pasta family, which includes various other shapes such as mezze maniche, calamarata, and many more, with their form varying depending on the chosen cut, extrusion method, and dough thickness.

Paccheri is a fairly versatile pasta format that can adapt to many of the seasonings that taste and imagination may suggest.

Pappardelle - 350 g Tuscan Durum Wheat Pasta

In Florence, in the XIV century, members of the Bakers' Guild celebrated the feast of their patron, San Lorenzo, on August 10th. On this occasion, the numerous bakeries and pasta makers located near the Basilica of San Lorenzo were adorned with breads crafted in imaginative shapes and "a kind of thin wheat pasta, in the form of wide strips or ribbons," which was eaten during the celebration.

Rigatoni - 500 g Durum wheat semolina pasta from Tuscany

Rigatoni: the pasta that goes with everything

Rigatoni are a short, ridged pasta shape that is typical of Italian cuisine.

They are similar to paccheri, but they have a longer shape and the ridges are thinner. Rigatoni are a versatile food that can be enjoyed in many different ways.

They are perfect for meat-based sauces, such as Neapolitan ragù, but they are also great with seafood sauces, such as pescatora sauce, or vegetarian sauces, such as pesto alla genovese. The ridges on the outside of the rigatoni help to hold the sauce, making them a particularly flavorful pasta shape.

Rigatoni are a healthy and nutritious food, rich in complex carbohydrates, protein, and fiber.