Sheep\'s milk cheese ripened in earthenware jar with olive branches.
Cheese and truffle combined together makes for a strong flavour that needs no accompaniment.
Made from cow\'s and sheep\'s milk, this semi-hard cheese will disappear very quickly once opened. Truffle and cheese is simple, yet luxurious and the earthy, mineral aroma of the truffle is perfectly married to the deep, grassy flavour of sheep\'s milk. Its strong, distinctive flavour makes this truffle cheese the ideal product for those who love the flavours of Italy, and goes well as part of antipasti, where it can reap all the attention.
This pit-aged cheese has a unique history and a delicate, sweet yet slightly spicy taste.
The technique for making formaggio di fossa dates back to the 15th century, and involves "burying" the cheese in ditch-like caves - fosse. The cheese matures around 60/70 days before being placed in these pits, which are also lined with straw. The pit remains closed for 90 days, meaning that the oxygen available to the cheese is limited, and thus anaerobic fermentation occurs. Recent studies on the product have shown that the cheese has many health benefits including a significant difference in the amount of pathogenic germs it carries, as well as greater digestibility due to bacteria that break dow fats and bring out the spicy flavours and typical pungent smell of aged cheeses. This is certainly one of Italy\'s most delicious cheeses: the flavour is delicate, almost sweet, and then becomes more spicy, with a slightly bitter aftertaste and an earthy odour. It adds a delicious twist to a variety of meals and is a true taste of Italy\'s culture. Try it in regional soups like cappelletti or grated over pasta, although it\'s also great on its own, paired with a little honey or balsamic vinegar, and perhaps a some bread or piadina. This version is made with both cow and sheep\'s milk.
Luxury large tubed pasta, with more protein than normal pasta.
Paccheri are a type of pasta which come in the shape of very large tubes, originating from Naples. A "paccarià" is the local dialect for a big "slap", which sounds extremely onomatopoetic in Italian, and thus the pacchero was named. Serve with rich sauces that will hide in the big tubes, such as mullet in tomato sauce, flavoured with lashings of parsley. This "extra di lusso" version is even better quality than its classic counterpart, made with more densely flavoured flour, local mountain water and is made up of 15% protein. The packaging also comes with a retro logo that emphasises the high-quality, traditional method used to produce this range of pasta.
Slightly flatter than spaghetti, ideal for richer sauces.
Linguine - literally meaning little tongues - is a slightly flatter version of spaghetti, making it the ideal pasta for slightly richer sauces. Our new bronze version is pleasantly full-bodied and slightly thicker than the classic type, so we like serving it with crispy ham and melon pearls.
Luxury square-end spaghetti, with more protein than normal pasta.
Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. This variation however, features square (rather than rounded) ends and is one of La Molisana\'s flagship products, also known in Italy as Spaghetti alla Chitarra. Recently restyled and relaunched, the thicker, irregular texture and intriguing shape of Spaghetti Quadrati Extra Lusso meant it became an instant top seller. Favoured by consumers and chefs alike due to it being almost impossible to overcook! In neighbouring Abruzzo, where this type of pasta hails from, it is traditionally prepared with a ragout of lamb (ragù d\'agnello), but if you\'re looking for a slightly easier dish, try eating it with another Italian favourite in Molise: \'Nduja. In some areas of Abruzzo spaghetti is typically paired with tomato sauce and veal meatballs (pallottelle), so you can reenact that famous lady and the tramp moment but with a real Italian meal.This "extra di lusso" version is even better quality than its classic counterpart, made with more densely flavoured flour, local mountain water and is made up of 15% protein. The packaging also comes with a retro logo that emphasises the high-quality, traditional method used to produce this range of pasta.
Square-ended, an intriguing twist on a classic.
Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. This variation however, features square (rather than rounded) ends and is one of La Molisana\'s flagship products, also known in Italy as Spaghetti alla Chitarra. Recently restyled and relaunched, the thicker, irregular texture and intriguing shape of Spaghetti Quadrati Extra Lusso meant it became an instant top seller. Favoured by consumers and chefs alike due to it being almost impossible to overcook! In neighbouring Abruzzo, where this type of pasta hails from, it is traditionally prepared with a ragout of lamb (ragù d\'agnello), but if you\'re looking for a slightly easier dish, try eating it with another Italian favourite in Molise: \'Nduja. In some areas of Abruzzo spaghetti is typically paired with tomato sauce and veal meatballs (pallottelle), so you can reenact that famous lady and the tramp moment but with a real Italian meal.
The typical pasta shape of Molise, pairs well with smoother, olive oil-based sauces.
Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. Due to its intense popularity, almost every Italian region boasts its own signature spaghetti dish. There\'s spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. But if you fancy something a little less well known, try turning your spaghetti into a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all\'aglio olio e peperoncino (literally just pasta, garlic, chillis and oil but surprisingly full-flavoured).
Lisce refers to the un-ridged outer shell of the pasta, traditionally cooked al dente.
The lisce means smooth, in reference to the lack of ridged edges across this famous pasta shape. Typically Neapolitan, this shape was often offered as opening dish in weddings, and due to its shape, is an extremely versatile pasta. The hollow centre allows it to hold sauce well, while the angular ends act as scoops. Serve yours with a seasoned bacon sauce and some good quality pecorino.
Hand-made in the south of Italy, a disc shape with a rustic texture.
The trademark of the Puglia region, orecchiette literally translates to little ears. Supposedly, everyone in Puglia has big, bent thumbs from speedily pressing the pasta into little ear shapes when they make it, which is where its name comes from. The orecchiette from La Molisana represents just that, comprising of a full-bodied disc shape with an edge just thicker than its inner part and an authentic wrinkled texture to perfectly capture the sauce. The most famous dish using the pasta is certainly orecchiette alle cime di rapa, which combines it with seasonal greens like turnip tops or tenderstem broccoli, and a touch of garlic.
Large and ridged, this pasta shape is great with fish and rich meat sauces.
The word rigatoni comes from the Italian word rigato which means "ridged" or "lined", making sauces and grated cheese stick to it much better than its smooth-sided cohort. It\'s a particular favourite in southern and central Italian cuisine where it is widely used - especially in Sicily. Due to its shape and texture, rigatoni works well with either fairly thick cream or tomato based sauces as its shape holds the sauce well, so enhance it with simple ingredients and seasonal products like beans and mushrooms.
Made using specially selected durum wheat flour and the traditional Italian method.
Manufactured following the traditional method and made from first choice selected durum wheat flour, this tagliatelle is made from 35% fresh eggs and carefully desiccated in 14/16 hours to ensure an ultimate fresh taste. Famously paired with bolognese sauce (Ragu alla Bolognese), pasta is a versatile option which can also be eaten with fresh pesto, or an indulgent mushroom sauce.
Porcini risotto: Comfort food ready to eat. Say no more.
There\'s nothing better than coming home after a long day at work to a hearty, home-cooked meal. But at 7pm, our effort usually only amounts to some soup. But this quick-cook mushroom risotto means that all the hard work has been done for you. Malva Rosa have selected the best Italian rice (Carnaroli, of course) and the most delicious dried mushrooms (porcini), so all you have to do is add stock (or water), sit back and enjoy! You could even grate a little Parmigiano Reggiano on top if your effort stretches that far.
Carnaroli is the perfect rice to make your risotto stand out.
Carnaroli is the Rolls Royce of rice for making risotto. It absorbs all the juicy flavour and provides the perfect creaminess to make a risotto stand out. Using a good, high-quality rice like this one often also means you can skip the butter (or you can add it anyway for the ultimate creamy indulgence). Make like the Milanese and add a few strands of saffron too for an oomph of extra colour.
Our delicious dairy-free basil pesto is rich in nutrients thanks to its artisan recipe. DOP* certified.
The complex selection behind each ingredient is the key to pesto\'s great taste and only Italy does it properly. Here, the basil used is DOP certified, cultivated in the producer La Malva Rosa\'s own land. Also, thanks to an exclusive recipe, they are the only producer to make a pesto without cooking the basil. This means that it tastes much more fresh and doesn\'t lose any of its minerals or extensive health benefits. It has a shelf-life of 24 months and it does not contain preservatives. Try it with linguine pasta (although almost any pasta shape will do), or use it to enrich your soup, salads or potatoes. It\'s even ideal with cherry tomatoes and mozzarella to prepare an Italian caprese. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method.
Mushroom\'s natural umami taste transformed into a creamy sauce.
A mushroom spread is among the most versatile things you can have in the kitchen, and are a staple in many Italian kitchens. Porcini are one of the most aromatic varieties of mushrooms and make any dish stand out, whether it\'s a risotto, a stuffed vegetable or a quick mushroom crostini. So simple yet so indulgent.
Made using carefully selected black olives, spread with butter on tasty canapés.
The perfect weapon for your next aperitivo, this olive spread will make your antipasti taste like they were actually made in Capri. Made with only the very best Italian olives, stir into a risotto or pasta, or use it as a tapenade on top of bruschetta - especially if you use an authentic San Marzano tomato.
It\'s always artichoke season with this fantastic spread.
Artichokes can be tricky to prepare for their long peeling process, so Malva Rosa did all the hard work for you, and selected the best artichokes they could possibly find and made it into a creamy spread. Eat with an aperitif, served generously over bruschetta, or as the sauce for your pasta dish, for a truly Mediterranean taste.
Rich, creamy and indulgent with alba white truffle.
A rich, indulgent Italian cheese sauce, enhanced with the most luxurious ingredient of all: Alba white truffle. This precious cream can be used to finish Italian dishes like a pasta or risotto, or add a little touch to the top of prime cut beef.
The real deal. Affinato: a strict recipe aged for 12 years.
Made following a strict recipe and procedure that was registered in order to preserve this real treasure from imitations, it uses only local grapes, which are aged in individually handmade barrels for a minimum of 12 years. These are the only two acknowledged types of traditional balsamic vinegar of Modena, and are aptly packaged in a unique Giugiaro bottle. The Ferrari of dressings. This balsamic vinegar stands out for its fragrant, penetrating and persistent perfume of pleasant and harmonious acidity, it has a well-balanced sweet and sour flavour. It comes into its own when used with fresh and steamed vegetables, with risotto, with meat and fish dishes but is excellent also enjoyed with Parmigiano Reggiano, on ice cream or fruit - we think it goes perfectly with strawberries. A once in a lifetime taste sensation.
Made with tradition, passion and years of experience, a versatile cupboard staple.
The larder is worryingly bare when you\'ve run out of tinned tomatoes. They are the cook\'s comfort blanket, the stalwart of countless soups, sauces, stews and braises, so make sure you stock up on a good one like this. Good quality, authentic tomatoes from Campania, made with tradition, passion and years of experience, for a perfectly rich natural juice with chopped tomatoes for added texture.
Sweet, hearty and rustic, a traditional classic.
Inspired by Italy\'s rustic harvest, pumpkin ravioli are traditional to the city of Mantova in Lombardy but have become worldwide famous thanks to their sweet, filling taste.Made with peak-harvested pumpkin and fresh egg pasta, these parcels don\'t need to be drowned in a heavy sauce. Add a little butter or balsamic and (as usual) a sprinkle of Parmigiano for a hearty, autumnal finish.50% fresh pasta and 50% filling, with nothing bad added.
Either way, in chicken broth or with fresh full cream, they are just as tasty!
Tortellini are perhaps the most traditional and well known of all the filled pasta. They are served "in brodo" - a rich chicken broth - or "alla panna" finished in fresh full cream and Parmigiano Reggiano. Either way, in chicken broth or with fresh full cream, they are just as tasty!