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.

These tiny hand-rolled twists are a Ligurian specialty made with Rustichella’s heritage grain semolina. Best served with fresh summer veggies for a lighter option when the pasta cravings hit.   

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.  

This classic spaghetti is made from heritage Senatore Capelli durum wheat, grown and milled on the Bea family’s Umbrian estate. A toasty, hearty choice for your next pasta night. 

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.

Il Censo Pasta is milled in the countryside of Umbria from an ancient Sicilian grain known as Timilia. This hearty pasta is heavier and thicker than standard Spaghetti. With less than 20% gluten as opposed to the 80-90% of other pasta flour, this toasty and savory pasta sings with a bit of pecorino and a nice, bright olive oil.