TAGLIERINI VERDI ORGANIC DURUM WHEAT SEMOLINA PASTA WITH SPINACH Nothing else evokes Ligurian home cooking like Taglierini Verdi. With their rich spinach flavor and fresh-pasta consistency, this pasta is ideal for any special occasion and lends itself to both elegant seafood sauces, meat ragu or Toccu Genovese like tradition dictates. TECHNICAL DETAILS:

FETTUCCE ORGANIC DURUM WHEAT SEMOLINA PASTA These rustic pasta ribbons are a staple of family meals in the Ligurian mountains. Great with hearty rich, meat Ragu or wild Mushroom sauces. TECHNICAL DETAILS:

CROXETTI ORGANIC DURUM WHEAT SEMOLINA PASTA Originating from the valleys of the entroterra Ligure, this ancient and ornate pasta was originally made by pressing and embos- sing the dough under a glass or coin. These pretty discs are an ideal first course with smooth, creamy sauces like the traditional ‘Sugo di Noci’. TECHNICAL DETAILS:

SIGNORINE ALLE CASTAGNE ORGANIC DURUM WHEAT SEMOLINA PASTA WITH CHESTNUT FLOUR For Centuries, chestnut flour has been the main crop and winter staple of the mountain dwellers in Liguria. Warming, hearty dishes made with this smoky, sweet pasta are delicious with game, wild mushroom or piquant cheese sauces. TECHNICAL DETAILS: