Pasta

This spaghetti-style shape is dyed a rich black with squid ink. Toss with fresh tomatoes and frutti di mare for a traditional southern Italian dinner.

This rich egg pasta comes in perfectly-portioned nests, ready for your favorite sauce; we recommend a bit of oxtail ragù and shaved winter truffle. 

The  family-owned Lucedio estate at the base of the Alps in Piedmonte produces some of Italy’s finest rice. Harvested in the late summer and packed as soon as possible, this rich, starchy rice does extremely well with a heavy pinch of lemon zest and drizzle of Agrumato oil for the perfect summertime risotto.  

A new shape from Giampiero Bea. Like his other pastas, it is created using Senatore Capelli whole durum wheat grown on the Bea estate, ground into flour using a thousand-year old mill, and then sent to Pasta Fabbri, a fifth generation pasta maker in Chianti, where it is drawn through using antique bronze molds. This pasta holds sauce exceptionally well, try it with a traditional ragu or pasta a la norma.

These architectural little twists are made from stone-milled Bidi Margherito wheat grown on the Bea family’s heritage estate. Bronze die-extruded and slow dried, these capitelli beg for a hearty drizzle of your best olive oil.