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.

Authentic hand-made amaretti biscotti made with Italian bitter almonds.

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.

Rustichella d’Abruzzo’s extra virgin olive oil has a fragrant, intense aroma of apple and green tomato. The palate has the classic upfront olive bitterness which mellows in the mid-palate and lingers

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

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.

Large spirals of pasta that are great for trapping and holding sauces. Believed to have originated in Southern Italy, use fusilli with any tomato-based sauces.

It's thought this pasta shape was originally made by Neapolitan housewives by wrapping fresh bucatino pasta around a knitting needle. These long strands of curly pasta with a hollow centre plate up

Perfectly fluffy potato gnocchi made with rice flour. Serve with a tomato or cheese based sauce or with just a little butter or extra virgin olive oil.