Organic Pasta
Natural Feeding

Tuscan handmade Spaghetti

Tuscan handmade Spaghetti

Handmade tuscan pasta Linguine

Handmade tuscan pasta Linguine

Mezze Penne Artigianali Toscane

Mezze Penne Artigianali Toscane

Tuscan handmade Maccaroni Romeo

Tuscan handmade Maccaroni Romeo

Handmade tuscan pasta Paccheri

Handmade tuscan pasta Paccheri

Casarecce Artigianali Toscane di semola di grano duro

Casarecce Artigianali Toscane di semola di grano duro

Egg pasta Tagliolini 2.5 kg

Egg pasta Tagliolini 2.5 kg

Calamarata Whole wheat semolina 3 Kg

Calamarata Whole wheat semolina 3 Kg

Organic pasta,, Paccheri of durum wheat semolina 3 kg

Organic pasta,, Paccheri of durum wheat semolina 3 kg

Handmade Tuscan Pasta Fusilli

Handmade Tuscan Pasta Fusilli

Ditaloni Rigati Artigianali Toscani di semola di grano duro

Ditaloni Rigati Artigianali Toscani di semola di grano duro

Pasta Mezzehard wheat semolina and spices

Pasta Mezzehard wheat semolina and spices

Pasta, Fusilli Speziati Romeo Spinach, Ginger, Garlic and Basil

Pasta, Fusilli Speziati Romeo Spinach, Ginger, Garlic and Basil

Tuscan Handicraft Spiced Linguines - Spinach, Ginger, Garlic and Basil

Tuscan Handicraft Spiced Linguines - Spinach, Ginger, Garlic and Basil

Pasta tuscan handmade Casarecce – Ginger, Rafano and Coriander

Pasta tuscan handmade Casarecce – Ginger, Rafano and Coriander

Pasta made of selected flour

The Spaghetti  are laid on cane, trimmed and packaged strictly by hand. They retain all the look and qualities of the handmade Handcrafted Real Pasta. The hard wheat semolina used in making this pasta is the result of accurate research over the years, so that the highest quality of the raw material exalts the craftsmanship of the product.
Spaghetti  is drawn to bronze and slowly dried at low temperatures to give the product the right roughness and consistency to match perfectly with any type of sauce and / or seasoning. This type of whole spaghetti (if not broken 52 cm Spaghetti) that is well suited to any combination of nature, from sauces to the most elaborate condiments to the simple condiment with EVO and Parmesan oil, it is also very good to make first courses very choreographic and of great visual effect allowing the classic "matassina" in the center of the plate.
The cooking times may vary between 5 and 7 minutes; for the true handmade pasta, having no standardized production processes and using seasonal mixes depending on the hard wheat growers who provided the raw material, it is always advisable to have a direct cooking test with the product taste at the beginning of the minutes indicated (5 minutes for Spaghetti).
The Linguine  are stretched on cane, trimmed and packed strictly by hand. They retain all the look and qualities of the handmade Handcrafted Real Pasta. The hard wheat semolina used in making this pasta is the result of accurate research over the years, so that the highest quality of the raw material exalts the craftsmanship of the product.
The Linguine  are drawn to bronze and slowly dried for a long time at low temperatures to give the product the right roughness and consistency to match perfectly with any type of sauce and / or seasoning. This particular Linguina type, thickened on cane (if not broken 52 cm), lends itself well to combinations of any kind, from sauces to the most elaborate condiments to the simple condiment with EVO and Parmesan oil.
Cooking times may vary between 7 and 9 minutes; for the true handmade pasta, having no standardized production processes and using seasonal mixes depending on the hard wheat growers who provided the raw material, it is always advisable to have a direct cooking test with the product taste at the beginning of the minutes indicated (7 mins for Linguines).

the pasta  is produced in place of cultivation , to ensure a true zero Km product, with new machines but with artisanal methods:slow drying (from 20 to 50 hours) at a temperature not exceeding 38° to ensure colors, tastes, now lost.


The lore of Millers masters allows to obtain an excellent product for digestibility and nutritional value




All the production is made with ancient grains:


ETRUSCO (TRITICUM TURGIDUM TURANICUM): native to the area between Mesopotamia and Egypt (wheat of the Pharaohs) in Italy at the time of the Etruscans, is found in graves in the area of Volterra and reproduced for the digestibility and high amounts of protein and minerals;


TIMILIA (TRITICUM DURUM) wheat flavor and aroma-rich gives the inimitable features pasta;


SENATORE CAPPELLI: created in 1915 by Nazareno Strampelli to relaunch Italian agriculture, is a grain to organic agriculture as its high spikes smother weeds;


TAGANROG: was, until the early ' 900, the raw material of the Ligurian and Tuscan pasta makers.

The pasta in Italy by region

The question that often arises is: can we compare the pasta made by hand with the industrial pasta sold in supermarkets. Not exactly !! Because, although there are quality products, the taste of the pasta industry is standardized and its texture is different.


artisan pasta: a growing success


Due to their ease of use, the hand-made pasta meet increasingly successful. Yet, they are semi-fresh because they have undergone heat treatment and have an expiration date.

They are available in paste form, chitara spaghetti, penne, fettuccine and stuffed pasta: ravioli, cappelletti, for many recipes prepared with different fillings is meat, cheese and / or vegetables.

The European market of artisan pasta is booming

The artisan pasta has the advantage of being cook quickly and often to produce according to original recipes that combines authenticity, tradition and regional origin.


Here are the different stages of production of artisan pasta:

of pasta (no preparation of padding or filling) and ravioli


preparation of the dough and filling


heat treatment


Packaging under gas

labeling, storage and shipping



The pasteurization treatment of foodstuffs by heat in order to kill harmful organisms such as bacteria, viruses, protozoa, molds and yeasts. Its name comes from the name of its inventor, French scientist Louis Pasteur. Unlike sterilization, pasteurization is not intended to kill all the microorganisms in food. Instead, pasteurization aims to reduce the number of viable organisms, so they can not cause the disease - a condition that the pasteurized product is refrigerated and consumed before its expiration date. For example, C. botulinum spores survive pasteurization of the importance to keep the floor below 3 ° C.


In addition to reducing the microbial load, pasteurization inactivates enzymes that are responsible for the discoloration, taste and texture. It also reduces the 'moisture allowing the formation of a dried coating on the surface of the dough which prevents them from sticking.

The cooling step that follows the pasteurisation is delicate and is made under filtered air to prevent bacterial recontamination. A fast cooling is preferred because it avoids the product too long a period at a temperature conducive to bacterial growth.


Modified Atmosphere Packaging

Unlike the vacuum packaging, modified atmosphere packaging, also known as the modified atmosphere packaging, is to change the environment gaseous product by a reinjection of gases such as CO2 and nitrogen. CO2 also causes acidification of the environment, which further improves the preservation. Other gases, such as nitrous oxide (N2O), argon (Ar) and helium (He) may be applied

This technique significantly improves the shelf life of food products. However, the packaged products can be considered microbiologically stable, this technique must obviously be associated with a system of cold storage or under combination with another barrier to prevent the development of microorganisms.

In food packaging under inert gas, the packaging film has a central role. It serves to maintain the protective atmosphere in the packaging for the duration of preservation. For this reason, it has to be impermeable to gases and to water vapor and can be well soldered.

Pasta and stuffing

This is an important aspect for the purchase of ravioli. The paste should not be too thick nor too. The ideal is to have from 45 to 65% of stuffing.

The dough can be made with semolina or flour of common wheat or a mixture of both. Eggpasta contain at least 20% of eggs. They provide some flexibility for the dough and prevents breakage during cooking. .Some Manufacturers add gluten to the dough. Gluten is a protein found in wheat that gives elasticity to the dough.

Reading the label also allows you to see the composition of the filling:% of meat over cheese ravioli meat


In excess, saturated fats raise bad cholesterol levels and the risk of cardiovascular disease.


We should be careful especially of fatty acids from palm oil that is located under the name "vegetable oil." This designation is rather vague, the food industry should specify the sources of the "vegetable oils".

Palm oil is often used because it is cheap, has a high yield, is an economical alternative to trans fatty acids, which has a delicate flavor and brings softness to the dishes.

Palm oil contains mainly palmitic acid (C16), which increases the risk of heart disease in particular through the increase in LDL cholesterol and total cholesterol. It also increases insulin resistance.

The daily dose should not exceed 8% and 10% 1of total flows, corresponding to 21 g / day for a human of 80 kg and 16 g / day for a woman of 65 kg.



Many industrial dishes contain too much salt. Added to this is the salt in the cooking water into the sauce, and quickly overcome the recommended daily allowances. Ideally, the consumption should be less than 5 g daily (2 g of sodium).

1 g of common salt (NaCl or sodium chloride) provided 400 mg of sodium element, and absorb 8-10 g per day. Too much salt retains water in our body, which generates cardiac insufficiency, edema, hypertension or ascites (8.2 g of sodium maintains a liter of water).

It is recommended that patients with hypertension do not consume more than 6 g of NaCl per day (2.3g sodium) and heart failure 2 to 3 g per day.

Presence of eggs

The legislation provides: the designation "pasta with egg" and, in general, any denomination, and all manner of presentation evoking the incorporation of eggs may be used only for the paste containing, as a minimum, 1 kg of semolina, 140 grams of eggs (shells included) or yolk, or the corresponding weight dried whole egg.


The name "pasta with fresh eggs" can only be used for the dough which contains, in the same proportions, fresh eggs, in accordance with current regulations on fraud on the market of eggs. ".

Presence of additives


citric acid (E330)

Citric acid is found naturally in fruits. It is used as acidifying agent and antioxidant. It is authorized in the dough to 0.25%. It is used as the calcium salt, sodium and potassium.

tartaric acid (E334)

Tartaric acid is used as an acidulant in the production of fresh pasta. It lowers the pH and prevents the growth of bacteria.


Substances which prolong the protection against rusting.

ac L-ascorbic acid (E300) or vitamin C

sodium ascorbate (E301)

ascorbyl palmitate


citric acid (E330)

sodium citrate (E331)

potassium citrate (E332)

calcium citrate (E333)

acetic acid (E260)

lactic acid (E270)

sodium lactate (E325)

potassium lactate (E326)

calcium lactate (E327)

glucono-delta-lactone (E575)


These are substances which stabilize the oil and water mixture in the sauce.

Lecithin (E322)

It is extracted from soybeans. The egg yolk is rich. It comes in the trade in liquid form, in admixture with soybean oil, pure powder or connected to a carrier food.

It facilitates the emulsions, as for example in the case of mayonnaise with egg lecithin. It promotes the absorption of water in the dough, increases tolerance and reduces their grip.

Mono- and diglycerides of fatty acids (E471)

This additive is derived from glycerol and said natural fatty acids. It is a food additive of structure derived from dietary fat. These fats may be animal (pork, beef ...) or vegetable (sometimes transgenic source: soybean, corn, canola) .IV



Carrageenan (E407)



Preservatives prolong the life of food products by protecting them against deterioration caused by microorganisms.

Ascorbic acid

Ascorbic acid inhibits the growth of bacteria Clostridium. It is introduced into the flour in the form of potassium ascorbate, sodium and calcium. The calcium salt is found naturally in fruits and vegetables. In industry it is added at a dose of 1 g / kg of dough. It has the advantage of improving the quality of the pulp.

Sorbic acid (E200)

potassium sorbate (E202)

calcium sorbate (E203)

Lysozyme E1105

Lysozyme is a linear polypeptide obtained from egg white chicken consisting of 129 amino acids.

Dehydrated potato flakes

Potato flakes are used as a thickener. They may contain additives such as emulsifiers: E471, (mono and diglycerides of fatty acids), stabilizer: E450i (disodium diphosphate), antioxidants: E300, E304, E320 and E321 (BHA and BHT).

Other possible components: cream of rice, yeast, whey, E250 (sodium nitrite), E252 (potassium nitrate).

Nutritional composition media

Here are the average composition of ravioli from the industrial site (sampling of 23 types of dumplings). A portion generally corresponds to 125 g.

Nutritional information per 100 g / 100 ml

Energy 1100 kJ (263 kcal)

Protein 10.3 g

Carbohydrates 36.6 g

3.26 g of which sugar

7:53 g fat

of which saturated fatty acids 3,59 g

Dietary fiber 2.97 g

Sodium 0.464 g

salt equivalent 1.18 g

Italian Regions and their pasta


Trentino Alto Adige: spätzle, schlutzkraften, dumplings

Liguria: trenette, trofie, corzetti, pansooti, ​​lean fish ravioli and pesto sauce

Veneto: bigoli, Gargati, noodles with squid ink and cazonzei.

Friuli-Venice Giulia: cjalsons, blecs

Lombardy: many ravioli and pizzoccheri

Piedmont: agnolotti, tajarin

Emilia Romagna: many fresh egg pasta like tortellini, cappelletti, ravioli, tagliatelle, lasagne, ravioli with spinach and ricotta sauce and Bolognese sauce

Tuscany: pappardelle and pici with meat sauce

Brands: vincisgrassi, passatelli, bucatini Marche

Umbria: strangozzi Frascarelli, penne alla Norcia, cappelletti

Lazio: bucatini amatriciana, air Arzilla soup, spaghetti with cheese and pepper, spaghetti carbonara, fettuccine all'Afredo

Campania: many simple recipes, with or without tomato

Puglia: orecchiette, recchie, Cicatelli, dragged, tria

Sardinia: rutting, malloreddus culurzones and falls.

Sicily busiate, cuscusu, pasta with sardines, penne alla Norma


The recipes most significant are listed below.


For simplicity, we can divide Italy into two: the North and South; with the bread dough of wheat in wheat north and pasta in the south, a kitchen with butter north for olive oil in the south, the more fresh pasta in the North, south of dry pasta. The reason for this difference is quite obvious: it is a cuisine based on local production with local produce and seasonal. In northern Italy the colder climate are grown wheat, while in the south grow durum wheat, the more acclimated to the Mediterranean climate.


We have a regional cuisine with different specialties depending on the valleys rather than political regions. With the evolution of the country, several recipes have been around in Italy and are from north to south, such as pasta and beans spaghetti with clams. Other recipes have traveled the world in a completely different form than the original recipe; spaghetti bolognese, lasagne or spaghetti carbonara are a good example.


Pasta in Italian cuisine


The paste has become the emblem of 'Italy, because Italy is that since ancient times has enhanced with the development of original recipes from the simplest to the most sophisticated.

Italian cuisine is a combination of regional cuisines, where every town, every village has developed its own recipes. The reason is historical; In fact, Italy has joined only in 1861, previously was a series of small states, each with its own customs, their own policies and their own kitchen.

recipes of pasta are classified according to the current regions.

Pasta first courses

In Italy, pasta is served with pasta dishes, preceded by appetizers, followed by a plate of meat or fish with vegetables, then sweet and fruit.

Previously, pasta was served as a main dish, especially in the more humble class.

In the past the pasta was also presented as an accompaniment to a meat dish. For example, Domenico Romoli, gives a recipe in his book "The singular Doctrine" (1593) in capon shirt "Macaroni" cut into squares or other pasta as ravioletti or anolini. Use Cover poultry has also spread in the eighteenth century.

Fasting dishes, known as "lean", or "lean" in Italian

Friday is the day of strict vigil. The recipes are popular with vegetarians!

The Catholic Church prescribes fasting days without meat, we find many dishes "lean" for Friday or during Lent. As Italians love good food, many of these dishes are still very good. Fill the spinach ricotta ravioli, pasta and brocoli in vegetable stock are inventions of the Italian genius.

Overview of pasta in Italy, region by region


The pasta of the region are the main trenette, trofie, the corzetti and pansooti.


Trenette are long and very similar to linguine flat. They are prepared with potatoes, beans and pesto sauce.


The corzetti are cut dough round with a print of carved wood that gives them shape. The corzetti are served with pesto, walnut sauce or tomato sauce and mushrooms.

Trofie are shaped like small worms, once done by hand but are now manufactured industrially.

Pasta with pesto

Pesto, quite close to the Provençal pistou, is a mixture of nuts basil, garlic, Parmesan cheese, olive oil and pine nuts. pesto has evolved to this incomparable mixture of oil, parmesan cheese, garlic, pine nuts and basil. With this sauce, they accompany perfectly trenette and trofie. The origin of this sauce probably dates back to the Middle Ages. Maestro Martino in the fifteenth century gives an accompanying macaroni recipe sauce made with Parmesan cheese, fresh cheese and finely chopped arugula.

- Ravioli alla Genovese: stuffed with meat and vegetables and served with a touch of meat, a meat sauce and mushrooms

- Ravioli of fish: fish ravioli, served in the days of fasting. In 1880, his brother Gaspare Dellepiane described these meatballs in his book "Kitchen of narrow thin," a book for the days of lean with meatless recipes without eggs or dairy products; The ravioli are stuffed with fish and dried mushrooms rehydrated. It also describes a recipe ravioli of oyster and caviar



The Lombardy can be regarded as the region with the greatest number of types of ravioli. Each city or town has its own recipe! You can be called agnolotti, casoncelli, Marrubini, tortelli, caicc, Bertu, scarpinocc, etc.

Scappi is the first to mention the ravioli Lombard is in his work in 1570.

In his recipe Tortelletti Herba describes the ravioli stuffed with Swiss chard, spinach, herbs, pepper, cinnamon, saffron, cloves and raisins are served in broth with cheese, sugar and cinnamon.

In 1685, Bartolomeo Stefani talks about tortelli with pistachio and spinach in his book "The art of fine cooking". Bartolomeo Stefani comes from Bologna and is the cook of the Prince Gonzaga in Mantua during the second half of the seventeenth century. It 'the first to write a cookbook that also speaks of the kitchen of the middle class.

In 1694, Antonio Latini, Marche chef who works in Rome, describes a recipe soup cappelletti Lombard. It confirms the success and expansion of ravioli Lombard in Italy.

The casoncei casonselli are also called in dialect casonziei, casunzieise or ciaroncié. They are located in Brescia Bergamo, Val Camonica, Veneto near Cortina d'Ampenzzo and Moena in Trentino. Generally they have the shape of a half moon, but can also have an elongated shape (the dough is cut into a rectangle then folded on the diagonal) or cockscomb.L 'Padding often contains an element that reminds its ancient origins; spices, macaroons, fruit, candied citrus peel, herbs.



Ravioli-like old shoes that are located in the village of Parre, in Val Seriana. The ravioli are stuffed with crescent 6-8 cm in diameter and ilripieno is crushed in the middle to give the typical form. The padding is made of cheese, bread, garlic and spices

The marubini

The ravioli are marubini of Cremona; They have a round shape. They can be stuffed with cheese, cinnamon and nutmeg, or with meat (beef, veal brains, beef and pork with cinnamon and nutmeg). They are cooked in a broth made with 3 types of meat.

Other Ravioli

Pumpkin ravioli are square or rectangular ravioli stuffed with pumpkin, amaretti, mustard and Parmesan. They are served with a sauce with butter and sage


Trout ravioli are stuffed ravioli of fresh water fish, such as trout or whitefish. This is a more modern recipe.


The pizzoccheri are also emblematic of this mountainous region. They are among the few examples of pasta with buckwheat flour which are located in Italy. These pastes are similar to tagliatelle but shorter. They are served with cabbage, potatoes and cheese. It 'a dish rich and rustic.


Although rice is omnipresent in Venetian cuisine, there are pasta recipes original as bigoli, the Gargati, noodles with squid ink or cazonzei.


Bigoli are big wheat spaghetti. The mixture is pushed through a copper disc with holes (called bigolaro) for long pasta and 30 cm long. They are served with a sauce of anchovies or common bleak. They can also be cooked in a duck broth. There are also in Friuli as fusaroi.


Gnocchi casonziei all'ampezzana are very similar to beet ravioli Lombard.


The Gargati are short pasta with holes similar to celery stripes. They are made with the same print bigoli but with a different matrix. The pasta is served with meat sauce or chicken giblets sauce or pigeon.

Trentino Alto Adige

Trentino and Alto Adige are the regions, once separate have retained some of their culinary characteristics. The Trentino cuisine is similar to that of Veneto, while that of Alto Adige rather shows influences of Austria. The South Tyrol was part of the Austrian Tyrol for his attachment to Italy after the Second World War.


There are spätzle, the Tyrolean ravioli and dumplings.


The spätzle are shaped dumplings that are also found in Austria and in Alsace. They are made with a special tool for their manufacture. The pasta rather liquid is made to pass through the holes and falls in boiling water. They are retrieved when they are cooked with a slotted spoon. They are served in broth. The spinatspätzle are made with spinach which gives them a nice green color.


The dumplings are large dumplings of stale bread, flour, eggs and milk. We can also put the cheese, bacon and / or herbs. They are cooked in water then drained and then served in broth or baked with butter and cheese.


The Schlutzkrapfen are ravioli crescent made of rye flour and stuffed with spinach, chives and cottage cheese.

Giulia Friuli -Veneto

It meets only some pasta in the region. These are mainly sweet ravioli, the cjalsons in the villages of the mountains of Carnia, which resemble casoncelli cazonzei of Lombardy and Veneto.


The cjalsons are stuffed with spinach, raisins, candied lemon, cinnamon and chocolate. They are served with melted butter, sugar and cinnamon.

Small exception, the rustic cjalsons which are in turn stuffed with sausage and ricotta served with a sauce, milk and pepper.


The blecs are triangles of dough buckwheat flour



Tajarin are pasta long thin noodles, made with only flour and egg yolk, they are traditionally served with a sauce of offal or truffle sauce.


The ravioli Agnolotti are typical of Piedmont, although the agnolotti are now found almost everywhere in Italy. They are stuffed with braised beef with herbs. There are many variations. The collar plin agnolotti are stuffed with three different meats.

Emilia Romagna

The capital of Emilia Romagna is the city of Bologna, famous throughout the world thanks to the famous "spaghetti bolognese". This recipe, however, is totally different from the pasta with meat sauce that you can enjoy in this beautiful city. The city is famous for its fresh egg pasta: tortellini, cappelletti, Agnoli, noodles, lasagna.


The tortellini and ravioli that are found mainly in Bologna and Modena, the city vying for the authorship of the recipe. These are small dumplings made a square of 2 cm square, stuffed and folded around a finger, making them look like a small ring. They are served in a broth.


The noodles are long in tape form. The classic recipe provides an egg per 100 g of flour. The green colored with spinach noodles are a specialty of Emilia Romagna. They are served with a meat sauce or with ham.


The recipe of lasagna Bolognese or baked became well known. It is located in the map of restaurants around the world, as well as in supermarkets, under vacuum, ready for the furnace charge (chopped tomato and bechamel sauce). Yet it is far from the original recipe with a homemade pasta and very refined alternating meat sauce and bechamel.


Ravioli with spinach (or chard) and cottage cheese are served with butter and sage or tomato sauce. From the region of Bologna, these ravioli, ie without meat, they were served first day of Lent. However, their rich composition (eggs, cheese and butter with sage) meant that not assess as a penance.


E 'in the nineteenth century, with the mechanization of workshops, the production of dry pasta will become widespread. This area has exceptional climatic conditions for the drying of pasta. The ascending currents of air, proximity to the sea and the mass of the Apennines allow a slow drying process incomparable. Moreover, these companies are using bronze molds that give pasta surface rough, enabling better adhere to the pasta sauce.


The pasta dishes are excellent in this region. It is fresh or dried pasta (tagliatelle, pappardelle, spaghetti pici, macaroni and penne), served with a sauce made of all kinds of meat (wild boar, rabbit, duck, etc.).


Pici are a specialty of Siena. They can also call Pinel, Lunghetti, ciriole, strangozzi and Ragu. It is thick spaghetti hand rolled. They can be served with bacon and breadcrumbs or with sauce or duck with tomato sauce and basil (pici with 'aglione). A Montalcino, served with a sauce with sausage and tomatoes.


The agnolotti ravioli Tuscans are rectangular (2.5 cm x 3 cm) stuffed with veal brains, spinach or chard and ricotta and served with meat sauce.




The vincisgrassi have a plate of pasta like lasagna and timpani. The rolled dough is flavored with marsala and the filling is made of a sauce poultry offal. Macerata for the Cook Antonio Nebbia in his book spoke of Salza princigras. The recipe has evolved and currently lie vincisgrassi tomato without giblets.


Passatelli (or coquina) are as soft spaghetti. They are made of bread, cheese, marrow, eggs and spices are served in broth.


The kicks are 7.5-10 cm in diameter ravioli stuffed with cheese and herbs. They are folded in half-moon and the edge is decorated with drawings made with a fork. They are served with a meat sauce.


L 'Umbria is famous for its truffles.


Strangozzi are based pasta with spelled flour and eggs. They are long strips 20 cm square section of 2 cm. They have a rough surface because the dough is worked on the wood. They can be served with a truffle sauce or mushrooms.


The Frascarelli are shaped lumps of dough that are located throughout Italy with variations. They can be made with durum wheat semolina and water, flour and eggs, buckwheat


Ciriole or picchiarelli are long pasta served with a ragu sauce.

Abruzzo and Molise

Spaghetti alla chitarra

The most famous recipe pasta in the region include spaghetti alla chitarra or pasta alla chitarra. The guitar or the guitar is a wooden frame on which are wires hanging. The sheet of dough is placed on the frame then crushed with a roller to form a section of spaghetti square. These pastas are served with lamb stew or tomato sauce.


ravioli stuffed with ricotta and served with a sauce of goat,

The shit are diamond-shaped pasta served with spicy meat or possibly with vegetables.

There are also cavatelli, homemade pasta in the shape of dumplings.




Bucatini amatriciana

The bucatini amatriciana are named Amatrice, a town in the Lazio. These large hollow spaghetti are served with a sauce made of tomatoes, bacon, peppers and pecorino.

Spaghetti alla carbonara

The spaghetti carbonara is a famous recipe with eggs, bacon (or, failing that, bacon), olive oil and pecorino romano. The original recipe spaghetti carbonara does not use fresh cream: creamy emulsion is obtained by the cooking water with the eggs.

Spaghetti with cheese and pepper

Spaghetti with cheese and pepper, spaghetti with cheese and pepper, are a very simple dish. The success of this recipe is good cooking pasta and the right mix of pepper and cheese.


Campania with Naples and surrounding towns Torre Annunziata, Gragnano, Scatafi, Castellammare di Stabia, you can consider with its many factories as the capital of dry pasta.

This area has exceptional climatic conditions for the drying of pasta. The ascending currents of air, proximity to the sea and the mass of Vesuvius allow a slow drying process incomparable. Moreover, these companies are using bronze molds that confer roughness to the pasta, enabling better adherence of the sauce to the pasta.


The pasta

In The Kitchen Theoretical Practice, published in 1839, Ippolito Cavalcanti teaches for the first time the art of cooking the pasta; he called "Neapolitan". In Naples, pasta was served al dente

In Campania, there are many recipes of pasta, from the simplest to the most prestigious.

Spaghetti alla puttanesca

Spaghetti alla puttanesca are served with a spicy sauce with capers, anchovies, olives and tomatoes.

And also: Spaghetti with mussels, Spaghetti Poor man, went carrettiera vermicelli, macaroni timbale of eggplant Neapolitan, etc.


Orecchiette, recchie, Cicatelli, strascinati

We find in this beautiful area of ​​fresh pasta made from durum wheat semolina: orecchiette, recchie, Cicatelli, dragged. These pastas are handmade and served with vegetable sauce or meat sauce with grated ricotta.

Some of these pastas are also made with durum wheat burned or burnt grain. After the wheat harvest, the fields are were burned to fertilize the soil. The poor used the wheat harvest with the gleaning to make pasta, bread and focaccia. Currently, this flour is produced specifically for delis and gourmet restaurants.


There are also the descendants of Arab-Persian tria. The Ciceri e tria are long pasta that are served with chickpeas. It 'a recipe typical of Lecce.


- The cavatelli (or cavatreddri and rascatielli) served with a simple sauce and light.

- Cordelle Calabrian pasta rolled long as pici, served with a spicy tomato sauce.

- Ferrazzuoli, long pasta industry with a slit lengthwise nelsenso

- Fileja, long pasta made by hand wrapping around a bra. And 'it served with a sausage sauce (' nduja) and ricotta salata



Sicily was the first to produce the dough on an industrial scale in the twelfth century. The Arab geographer Idrisi (ca. 1100 -1165) shows the activity of making pasta in Trabia "Trabia is located in a vast plain where large areas are produced large amounts of pasta that are exported around the world and, above all, Calabria and other countries Muslims and Christians, we sent many freighters ". Sicily in the Middle Ages was considered the breadbasket of the Mediterranean world. It also had mills to produce flour and semolina. In this way he controlled the entire pasta industry, from harvesting to the finished product.


Among the most representative dishes of pasta in this kitchen, you cuscusu the busiate, timpani, pasta alla Norma, pasta with sardines.




The cuscusu or couscous couscous is a pasta with fish, it appeared in the period of Arab influence in Trapani. The couscous is steamed served with fish soup.


The Busiate are rather short, belonging to the family of fusilli pasta. They are traditionally produced by wrapping the dough around a hand or Ferretto busu dialect. Maestro Martino already refers to this variety of pasta, macaroni Siciliani in his book the "Libro de arte coquinaria" in the fifteenth century. The busiate can be served with meat sauce, pesto Trapanese (with tomatoes and almonds) or a sauce made of fish.

Pasta with sardines

Pasta with sardines is made with sardines, raisins and wild fennel. According to legend, Eufemio, commander of the troops of Ziadet-Allah I, Aghlabid emir of Kairouan, ordered his cooks Arabs of finding enough to feed its soldiers.

Some historical recipes based on pasta


Fish ravioli 1880


Here is the recipe for ravioli with fish from a recipe published in the kitchen of narrow vegetarian , a cookbook written in 1880 by Father Gaspare Dellepiane, of the order of St. Francis of Paola. The book contains 476 recipes without meat or animal fat, eggs and milk. The recipes are based on fish and seafood, vegetables, grains and fruits. The ingredients are those that are found preferably in Tuscany.




We took a few liberties with the recipe because we made pasta with eggs. Brother Gaspar offers in the meantime make pasta with ordinary flour and hot water. To accompany the ravioli, which offers 19 sauces: salsa ordinary, fish sauce, eel sauce, frogs sauce, seafood, shrimp sauce to name a few. We chose to accompany the ravioli with tomato sauce and shrimp for a recipe simpler and more modern, you can see the fish ravioli with tomato sauce.






1 handful of leaves of escarole


300g white fish (cod for example)

3 Eggs


A sandwich or a slice of bread (or bread crumbs)


2 anchovies in oil


30 g of pine nuts


8 g of dried mushrooms rehydrated in hot water




For the ravioli


300 g flour


For the sauce


100 ml fish stock


50 g of shrimp


10 cherry tomatoes






olive oil






Make dumplings


Put the flour into the food processor and mix in order to have large clusters of pasta. Remove the dough and do it on floured surface. Let stand one hour. Then make strips of dough with the rolling mill (preferably) or a roller.






Fry the 'endive leaves in oil. Cook them and remove the vegetation water.


Pass the fish in a food processor, previously toasted pine nuts in a pan dry bread, mushrooms, anchovies, escarole. Salt and pepper.


Make ravioli


Cut strips of dough into rectangles wide 7 cm. sminuzzatee nuts. Moisten the edges with a bit 'of water and folding the dough strip in half lengthwise. Clear the air around the stuffing then cut the ravioli with a gear.




Make the broth in a pan with wide brims. Add the cherry tomatoes cut in half. Cook 2-3 minutes. Add the prawns. Salt and pepper. Emulsify with olive oil.




Cook the ravioli in boiling water. When they are cooked, it collects them with a slotted spoon and add to the sauce.


Serve immediately.