Bronze-drawn durum wheat semolina pasta. Wrinkled and dusty at the touch: this is the pasta after bronze-drawing. The best even for experts.
Gluten-free pasta made using the best corn and rice flours. Best served with any sauce thanks to its versatility. Certified by the Italian Celiac Association (AIC).
Its name derives from the verb pappare - to gobble up - and we can't think of anything more apt! Pair with rich, meaty sauces, especially game.
Organic and wholemeal, a healthy version of your favourite childhood breakfast.
Ever tried fusilli made with wholemeal spelt flour? They are earthy and delicious.
Pure, organic Italian pearled spelt, a healthy alternative to rice.
Porcini risotto: Comfort food ready to eat. Say no more.
Intensely aromatic dried oregano.
Luxury large tubed pasta, with more protein than normal pasta.
This unique flour will open up your world of gluten-free baking!