Rice, Pasta & Pulses
The difference in our grains is all in the detail. The reason we source our lentils specifically from Castelluccio di Norcia in Umbria, for example, is that the high-altitude climate and soil produces a thin-skinned lentil that is easier to cook and more tender. Our 100% durum wheat Sardinian pasta is dried slowly to retain its ‘al dente’ bite and absorb more flavour from its sauce. Our Spanish chickpeas are cooked in soft water so they hold their natural flavour.
That’s why our grains, pastas and pulses are so popular with top chefs, and why our Barley Couscous, Venus Black Rice, Arborio Risotto Rice, Carnaroli Risotto Rice and Siyez have all won Great Taste awards.
Dried Gigli Pasta
<p>The word 'Gigli' translates to 'lily', a name owed to the unique shape of this delicious pasta. Made in Sardinia, using 100% Italian Durum wheat, this pasta is dried at low temperatures to develop a unique flavour profile.</p>
Dried Strozzapreti Pasta
Strozzapreti is a hand-rolled pasta, typical of the Emilia-Romagna Tuscany Marche and Umbria regions of Italy as well as in the state of San Marino. Made in Sardinia using 100% Italian durum wheat this pasta is carefully dried at low temperatures which...
Dried Malloreddus Pasta
Made in Sardinia, using 100 % Italian Durum wheat, this pasta is carefully dried at low temperatures which is essential in achieving that al dente bite once cooked, while also developing a unique flavour profile. This small gnocchi-like pasta is a...
Dried Penne Pasta
Made in Sardinia, using 100 % Italian Durum wheat, this pasta is dried pasta at low temperatures to develop a unique flavour profile. Penne is perfect to pair with creamy and rich sauces, as it holds its shape well. 'Penne' loosely translates to 'quill'...
Dried Pappardelle pasta
Pappardelle is a wide, ribbon-like pasta, which is perfect when combined with rich meaty sauces. Made in Sardinia, this pasta is made using 100 % Italian Durum wheat, which is only used by a handful of producers. It is then carefully dried at low...
