Regional Pastas

Also called "small spelt," Triticum monococcum is a prized wheat variety whose ancient origins date back more than ten thousand years. Typical of the Lazio region, it finds a perfect combination in the rough texture of fettuccine with the typical seasonings of traditional Lazio cuisine.

Rustic and excellent, originating
from the Puglia region,
Saragolla wheat is highly prized
for the quality of its semolina.
It is transformed into delicious
Orecchiette pasta, perfect for absorbing the
flavors of the typical sauces from the
wonderful land of Puglia.

Linguine, a typical pasta shape from the Liguria region, takes on a special flavor in the version made with Cappelli wheat flour. Dressed with Organic Portofino Solleone Sauce, it evokes the scents of the sea and the splendid, rugged Ligurian hinterland along the coast. It is recommended to garnish the dish with two whole basil leaves to further enhance the aroma and enrich the presentation.

Particularly widespread in the
Abruzzo region, Cappelli Wheat derives
from the Ancient Rieti Wheat and possesses
multiple qualities which, in the form
of the “guitar,” find the maximum expression
of the traditional regional table of Abruzzo.