As we are currently on a culinary adventure to bring you more tasty novelties our sincere apologizes as we are not delivering any orders to our B2C customers. However our B2B deliveries run as usual. Thank you for your understanding.
Spaghettoni is thicker in diameter than regular spaghetti, giving a fuller taste to each sauce. This pasta pairs well with all types of sauces, from simple ones to more complex ones. Pasta goes well with pesto, meatballs, Aglio e olio, puttanesca, fresh vegetable sauces etc.
Matt wheat is a resilient and prosperous variety of durum wheat organically farmed in Puglia and Sicily's sunny fields. It releases a summery bouquet of hay, coconut, and stretched curd when cooked. Its ancient taste reminds us of stone cooked bread, butter and bamboo shoots.
Traditional Carbonara with spaghettoni, recipe by Chef Luciano Monosilio
Luciano Monosilio is an Italian chef best known as the “King of Carbonara”. As a 27-year-old, Monosilio gained his first Michelin Star and became one of the youngest Italian Michelin-starred chefs. In 2018, he opened his restaurant Luciano – Cucina Italiana in Rome's heart, an infusion of tradition and innovation. When in Rome, don't miss to experience the quality and the experience of a Michelin-starred restaurant and the authentic Italian tradition at Luciano's. Follow his Carbonara recipe to make the BEST traditional Carbonara at home, and you will understand why his nickname is the "King of Carbonara".
Spaghettoni with tuna by Chef Alessio Marchese
Discover how to make delicious pasta with tuna, two recipes by young chef Alessio, one with raw tuna and the second pasta recipe with overcooked tuna. Enjoy!
Spaghettoni Aglio, olio e pepperoncini pasta by Chef Alessandro Negrini
Alessandro Negrini is a fantastic Italian chef working in one of the best restaurants in Milan. He will show you how to make the best Aglio e Olio e Pepperoncino pasta for those sensitive to garlic.
Typical Italian bean soup by Chef Marianna Vitale
Enjoy this traditional Italian dish, with added ginger, mint and basil.
The origins of an extraordinary pasta
Monograno Felicetti is the pinnacle of Felicetti's pasta-making craft, perfecting pasta since 1908 beneath the peaks of the Latemar, in the heart of Dolomites. Felicetti marries artisanal techniques (bronze die-cut) with state-of-the-art clean technology. Their concept is a perfect balance of water, air, and semolina with a single goal: to pursue quality, which means Felicetti produces delicious, healthy organic pasta.