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).
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.
Are you planning to bake by your self Panettone this year? No pressure, we can help you! Use this wheat flour type 00 grinded by cast iron cylinders, as it\'s perfect for the preparation of panettone, colomba, pandoro and great sweet leavened!
Wheat flour for panettone and leavened - wheat flour Strong flour , the result of the mixing of soft wheats naturally rich in gluten, studied for the production of leavened. In the long work in yeast she makes the best of its potential. Ideal for complex machining where you make several successive bodies and long rising (panettone, pandoro, dove and large leavened in general) and in which you add high amounts of fat or candied fruit. The protein composition ensures excellent elasticity and high extensibility and ensures a perfect seal and stability of the dough that expands with regularity without sagging, presenting a great development in both leavening phase and for cooking even in the presence of high quantities of heavy ingredients (raisins , candies, icing, etc.)
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.
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.
Tired of the classic Pancetta and looking for new flavours? It\'s time to try the beef spicy pancetta!
The Pancetta Arrotalata is a cured meat obtained from the cow’s belly. The meat is salted for a short period of time, then washed in running water, preserved with pepper and natural flavourings, aged and smoked naturally. This product comes in vacuum pack.
The lactose-free version of one of Italy\'s most sought after exports. So you don\'t have to skip the good stuff.
Continue to enjoy your favourite Italian dishes with this lactose-free version of Italian Buffalo Mozzarella. The producer states that \'the use of milk produced in our own farms provides a system of total traceability, that begins with feeding the buffalo and ends in our mozzarella, as we aim to establish a strong trust with our customers. All of our products also undergo regular inspections at all stages of production at our internal analysis lab.\' Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.
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.
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.
A refreshingly light, crisp beer. Ideal for Summer. Characterised by a fine head with a clear appearance and straw-like colour. An ideal accompaniment to full flavoured first courses and medium aged cheeses.
With its moderate carbonation, light body and moderate bitterness, it is easy to drink and versatile to pair with food. In particular, the fourth variety of hops enhances the hoppy taste and strengthens the head. The raw materials are water, barley malt, glucose syrup and hops. Poretti 4 Luppoli Originale has a medium alcohol volume (5.5% Vol); it should be served at a temperature of between 6-8 °C.
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.
Rigate refers to the ridged outer shell of the pasta, traditionally cooked al dente.
Classic, timeless type of pasta. Someone says that the “rigata” version is very popular in the South of Italy, where they generally like thicker and furrowed shapes that trap the sauce.
Guanciale is a cut of meat from the throat of the pig salted with herbs and spices, before leaving it to mature for about 3 months.
A deli meat with a characteristically dense consistency. A classic ingredients for two main Italian-recipes: Amatriciana and Carbonara pasta. Also try it with polenta or with truffle. This product comes in vacuum pack.
EAT AS MUCH PIZZA AS YOU CAN! NEXT DATE >> 21st JUNE 2019
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Favoured by restaurants, albacore tuna is one of the most sought after fish around the world.
Iasa have been working with tuna since 1980, which is now one of the company\'s most popular products. Caught tuna is sustainably caught from boats off the Amalfi Coast and is ready to be processed on site within a few hours, to ensure ultimate freshness and flavour. Carefully selected fish are then steamed and dried under vacuum to keep them as tender and flavourful as possible, with a luxurious silky texture. Albacore tuna (Thunnas alalunga) is one of the most sought after fish around the world, firm in texture with a rich, clean taste. Also known as the white meat variety of tuna, it\'s thickly cut and packed into glass jars with premium Italian extra virgin olive oil. Hand-packing them in extra virgin olive oil not only guarantees a great, fresh taste, moist tenderness and authenticity, but also improves the tuna\'s health benefits. The nutrient-rich albacore tuna and the extra virgin olive oil impart their subtle flavours on one another, so be careful not to discard the oil. Perfect a top a Salade Nicoise or as part of an Antipasto Platter served with peppadew peppers. Or you can simply top the fillets with capers, chopped fresh herbs and a squeeze of lemon.
Prosecco Cartizze is undoubtedly the most prestigious variety of Prosecco. DOCG* Certified.
Cartizze is a small hilly area with 106 hectares of vineyard lying between the districts of Santo Stefano and S. Pietro di Barbozza in the municipality of Valdobbiadene. Within such area lies \'La Rivetta\' vineyard owned by Villa Sandi. A true cru that is the result of a perfect combination between a gentle microclimate and a very old land with calcareous sandstones and clays. Bright straw yellow with intense and persistent perlage. Fruity aroma after yellow apples and exotic citrus fruits. Fresh fragrance, dry and tart, but pleasantly soft. DOCG* Certification: This classification denotes the highest quality recognition for Italian wines. In addition to the conditions required for DOC, the wines must be "guaranteed" by passing an analysis and a tasting by government-licensed personnel before being bottled. Also, DOCG rules reduce the allowable yield of grapes to produce the wine, limit specific alcohol levels, and minimum aging requirements.
Butterfly shaped farfalle pasta is perfect for pasta salad recipes or to serve with simple tomato pasta sauces. Give it a try!
Literally ‘butterfly’ in Italian, this is pasta shaped like little butterflies or bow-ties. Certain pasta shapes hold different sauces better than others - cheese or rich tomato sauces cling well to farfalle because it’s a relatively small pasta shape with a large surface area. One of the first pastificios in Italy, la Molisana has opened their doors in 1912, with the philosophy to put quality and ingredients first. And their motto still stands today.
Sweet and slightly acidic, made with tradition, passion and years of experience.
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 whole peeled plum tomatoes for added texture.
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Each ticket includes: 1 DRINK (wine or prosecco by glass, beer, soft drinks) + bottomless finger food.
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Convenient, delicious and cooked Borlotti Beans! They just need to be drained and rinsed!
Borlotti beans are widely used in Italian cooking and have a meaty, chestnut, sweetish flavour with a smooth creamy texture. They work well in salads and casseroles. As long as the beans are cooked gently and seasoned properly there isn\'t much that needs to be done to them. Borlotti have such a delicate but distinct flavour they hold their own as well with steak as they do plaice. Borlotti Beans make the best beans on toast. but are also always happy in a soup.
Best served with thick, chunky sauces.
Fusilli are the best known twisted pasta shape. These fusilli have two curls and a beautiful and delicate stretched shape. The texture is slightly thicker than normal. Try them with broccoli and pecorino cheese (Fiore Sardo).
Convenient, delicious and cooked Cannellini Beans! They Just need to be drained and rinsed!
Canned beans just need to be drained and rinsed - then they\'re ready to use.Cannellini beans are from Italy and are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavour. It’s not just the beans, which have a better flavour and consistency, but the cloudy, suspicious-looking bean cooking liquid. This bean broth, full of starch and flavour not only preserves the beans well, it’s an ingredient in several of the recipes, giving flavour, body and consistency. They Contain Iron, Magnesium and Folate. They also are a Good source of protein.
A ready pasta tomato sauce that invokes Sicilian tradition hand-painted with local folklore themes.
This ready to serve cherry tomato sauce is made with selected Sicilian sun-ripened tomatoes; a unique Sicilian delicacy made from the juice of real cherry tomatoes. Fresh cherry tomatoes are carefully picked and processed using simple, traditional procedures that ensure the tomatoes retain their naturally sweet taste. A unique and inimitable product with a low acidity that\'s great for all ages, use it as the base for an abundance of pasta dishes or stews.