Ferron Carnaroli is the first choice of many Italian chefs for cooking the perfect risotto. This is because it tends to retain its texture and not over-cook easily. It is the ideal rice to use with

This fine ground flour is made from the Vialone Nano variety of rice growen near Verona. It has a fine texture with an almost sweet flavour. Use rice flour alone or blended with other flour such as

Vialone Nano is the preferred risotto rice of the Veneto region and has a unique culinary performance for risotto. The flavour is delicately herbaceous and clean. Riserva rice also retains some

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Small pasta rings which are ideal for soups, minestrone and children's dishes.

Bucatini are a thick spaghetti with a hollow centre. They are traditionally used for the dish Bucatini all'Amatriciana and rich, robust pasta sauces.

Capellini are long fine spaghetti which come from Lombardy. They works best with light simple dishes such as 'aglio, olio, pepperoncino' , butter and Parmesan, or shellfish. They are also delicious

Casareccia have an 'S'-shaped profile allowing them catch and hold the sauce. Serve this pasta with rich meat and tomato-based sauces.

Farfalloni translates to large butterflies and is a typical shape from Campania. Use this shape with simple tomato-based sughi. They are also popular used in cold summer salads with tuna, olives and

These wide, curly-edged ribbons of pasta are typical of southern Italy. They are approximately 21.5 cm long by 4 cm wide. This pasta is mostly eaten with Neapolitan-style ragú, or in Puglia with

One of the post popular ribbon pasta shapes. Ideal for Bolognese-style meaty ragu and sauces with sausages, mushrooms and truffle. This is also the shape to use with creamy sauces.

The name of this pasta translates to Pumpkin Flowers. They are large, pale orange, twisted pasta shells made with a subtle pumpkin flavour. The shape is ideal of capturing sauce and retaining al