{"title":"Italian Pasta","description":"\u003cp\u003eThere is pasta — and there is Gragnano pasta. This town of 30,000 inhabitants at the foot of the Lattari mountains holds the Protected Geographical Indication for its pasta: a terroir, slow drying, bronze die-drawing that gives that rough texture which holds the sauce like no industrial pasta can.\u003c\/p\u003e\u003cp\u003eFrom linguine to Puglian orecchiette and Roman rigatoni: pasta the way the mammas choose it at the market. Delivered to your home in 3–5 days.\u003c\/p\u003e","products":[{"product_id":"pate-a-lasagne-feuilles-lasagnes-aux-oeufs-divella-500g","title":"Divella Egg Lasagne – Lasagne Sheets (500 g)","description":"\u003ch2\u003eLasagne sheets that hold up when assembling and cutting\u003c\/h2\u003e\n\u003cp\u003eThe trap with homemade lasagne is the pasta: too thick, it turns rubbery; too thin, it tears. These Divella egg sheets stay supple when assembling and cut cleanly when they come out of the oven.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: supple once cooked, tender without turning mushy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: egg pasta golden from the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: subtle and round, it leaves room for your filling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBolognese style: beef ragù, béchamel, and at least three layers for a dish that holds together.\u003c\/li\u003e\n\u003cli\u003eRicotta, spinach and tomato sauce, for a vegetarian version.\u003c\/li\u003e\n\u003cli\u003eWith grilled vegetables and pesto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella is a family-run company from Apulia, founded in 1890 in Rutigliano, in the province of Bari. Originally a flour mill, the house began making pasta between 1910 and 1920; the Divella family still runs it.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the package instructions, pre-cooking included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42205008101565,"sku":"8005121041088","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pate-a-lasagne-feuilles-lasagnes-aux-oeufs-divella-500g-p1_ba9b0924-4a39-4d95-99a7-9946bccfa535.png?v=1783779570"},{"product_id":"pates-penne-mezzani-rigate-artisanales-de-gragnano-igp-pastificio-di-martino-500g","title":"Di Martino Penne Mezzani Rigate – Dolce \u0026 Gabbana Edition (500 g)","description":"\u003ch2\u003eRidged penne that hold on to the sauce down to the last drop\u003c\/h2\u003e\n\u003cp\u003eSmooth penne slide through the sauce without taking anything with them. These penne mezzani rigate, bronze-drawn, have ridges and a rough surface that grip it. And their package designed by Dolce \u0026amp; Gabbana deserves a visible place in your kitchen.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: rough on the surface, meaty at the core, with a definite bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: cereal-like and clean, it complements the sauce without fading away.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAlla Norma: tender eggplant, tomato sauce and grated salted ricotta.\u003c\/li\u003e\n\u003cli\u003eAll'arrabbiata, with a drizzle of chili oil.\u003c\/li\u003e\n\u003cli\u003eWith a Neapolitan ragù, finishing the cooking in the pan with the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003ePastificio Di Martino has made pasta in Gragnano, in Campania, since 1912, in a town that has produced dried pasta since the end of the 16th century. In 2018, Dolce \u0026amp; Gabbana designed a new package for Di Martino pasta.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pastificio di Martino","offers":[{"title":"Default Title","offer_id":42205037396157,"sku":"PÂT-PAS-024","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/pates-penne-mezzani-rigate-face-avant.png?v=1763203329"},{"product_id":"pates-longues-spaghetti-di-gragnano-igp-pastificio-di-martino-500g","title":"Di Martino Spaghetti – Pasta di Gragnano PGI (500 g)","description":"\u003ch2\u003eRough spaghetti that grip the sauce along their whole length\u003c\/h2\u003e\n\u003cp\u003eSmooth spaghetti let the sauce slip away to the bottom of the plate. Bronze-drawn, these have an almost grainy surface that catches it, and a firm core that holds up to the bite.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: grainy on the surface, firm and springy to the bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, almost toasted, as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, with a cereal-like finish that supports the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAmatriciana style, with guanciale.\u003c\/li\u003e\n\u003cli\u003eAglio, olio e peperoncino: the infused oil coats every strand.\u003c\/li\u003e\n\u003cli\u003eAlle vongole: the clam juices cling to the rough surface.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003ePastificio Di Martino was founded in 1912 in Gragnano, near Naples, by Giuseppe Di Martino, in a town that has produced pasta since the end of the 16th century. The “Pasta di Gragnano” PGI, obtained in 2013, requires that the pasta be produced, dried and packaged there.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesignation:\u003c\/strong\u003e Pasta di Gragnano PGI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pastificio di Martino","offers":[{"title":"Default Title","offer_id":42205083599037,"sku":"EG-PAST-PATES-500G-3","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-longues-spaghetti-di-gragnano-igp-pastificio-di-martino-500g-p1_0391cbb1-662d-42db-abc3-340d5b42c78e.png?v=1783779596"},{"product_id":"conchiglioni-rigati-n126-de-cecco-pates-a-farcir-500g","title":"De Cecco Conchiglioni Rigati – Stuffing Shells (500 g)","description":"\u003ch2\u003eLarge stuffing shells that hold up in the oven\u003c\/h2\u003e\n\u003cp\u003eStuffing pasta that is too thin tears and lets the filling leak. These conchiglioni rigati are wide and firm: you fill them with ricotta, cover them with tomato sauce, and they come out of the oven whole, golden at the edges.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, ridged walls that withstand the filling and the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, like a pasta al forno that gratinates.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: hearty, a firm bite that contrasts with the melting filling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStuffed with ricotta, spinach, nutmeg and Parmesan, covered with tomato sauce then gratinéed.\u003c\/li\u003e\n\u003cli\u003eA meat version: beef, sausage and garlic, with béchamel and pecorino.\u003c\/li\u003e\n\u003cli\u003eAs a warm salad, stuffed with tuna, capers and dried tomatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDe Cecco is a family house from Abruzzo: Nicola Antonio De Cecco's mill has been running in Fara San Martino since 1831, and pasta making began there in 1886. Filippo Giovanni De Cecco then developed a low-temperature drying process, which made drying independent of the weather.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, enough to fill a gratin dish for 4\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":42364932161725,"sku":"8001250121264","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Pa_tes_a_Farcir_-_Conchiglioni_Rigati_N_126_-_De_Cecco_-_500g_-_Emballage_avant.webp?v=1763202645"},{"product_id":"pates-courtes-calamarata-n-129-de-cecco-500g","title":"De Cecco Calamarata No. 129 – Large Rings (500 g)","description":"\u003ch2\u003ePasta rings made for squid sauces\u003c\/h2\u003e\n\u003cp\u003eA squid sauce deserves better than spaghetti that slip away. Calamarata takes the shape of squid rings: wide rings that hold the sauce inside and out, and almost blend in with the squid on your plate.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm to the bite, slightly rough, with a meaty interior.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, subtle, which leaves room for the sea aromas.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: meaty and long, a note of durum wheat that supports the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTomato sauce with fresh squid, garlic, chili and parsley, Neapolitan style.\u003c\/li\u003e\n\u003cli\u003eAs a cold pasta salad, with grilled squid, cherry tomatoes and taggiasca olives.\u003c\/li\u003e\n\u003cli\u003eA vegetarian version, with pan-fried porcini and a little burrata cream.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDe Cecco was born in Fara San Martino, in Abruzzo, where Nicola Antonio De Cecco opened a mill in 1831; pasta came in 1886 with his son Filippo Giovanni. The house now produces in several Abruzzo plants, in Fara San Martino, Pescara and Ortona. Calamarata itself is a traditional Neapolitan shape.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":42370010644669,"sku":"EG-DECE-PATES-500G-3","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-courtes-calamarata-n-129-de-cecco-500g-p1_620ab32a-b807-4fc3-a228-4163824c30a1.png?v=1783779551"},{"product_id":"pates-italiennes-de-cecco-rigatoni-napoletani-124","title":"De Cecco Rigatoni Napoletani – Short Pasta Specialty (500 g)","description":"\u003ch2\u003eBig ridged tubes for a slow-simmered ragù\u003c\/h2\u003e\n\u003cp\u003eThe ragù has been bubbling in the pot since morning, and it needs a pasta that can stand up to it. These rigatoni napoletani have thick, ridged walls and a wide tube: the sauce goes inside and clings to the outside.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: thick, firm walls, rough ridges, a long chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, which fades behind the ragù.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: hearty, the pasta and the sauce become one.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a Neapolitan ragù of beef and sausage, simmered for a long time.\u003c\/li\u003e\n\u003cli\u003eAs pasta al forno, with béchamel, tomato sauce and gratinéed cheese.\u003c\/li\u003e\n\u003cli\u003eIn summer, with a raw sauce of fresh tomatoes, basil, garlic and anchovy fillets melted in oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDe Cecco is a family house from Abruzzo, born from a mill opened in Fara San Martino in 1831 by Nicola Antonio De Cecco; pasta-making began there in 1886 with his son Filippo Giovanni. Today, the house also produces in Pescara and Ortona.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":42370298085565,"sku":"8001250121240","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-rigatoni-napoletani-124-dececco-500g-face.webp?v=1763202590"},{"product_id":"pates-longues-bucatini-n-6-divella-500g","title":"Bucatini Divella N°6 – Durum wheat semolina (500 g)","description":"\u003ch2\u003eA hollow spaghetti that keeps the sauce inside\u003c\/h2\u003e\n\u003cp\u003eWith an amatriciana, the sauce slides off spaghetti and stays at the bottom of the plate. The bucatino, thicker and pierced through its centre, holds it in its channel: every bite keeps a little, inside and out.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: thicker than a spaghetto, with a long chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, discreet until the sauce arrives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, it lets the sauce take centre stage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn amatriciana: guanciale, tomato, pecorino and black pepper.\u003c\/li\u003e\n\u003cli\u003eIn gricia, the version without tomato: guanciale, pecorino and pepper.\u003c\/li\u003e\n\u003cli\u003eIn cacio e pepe, so the cheese settles right into the channel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe name comes from \"buco\", the Italian word for hole, and the bucatino traditionally goes with the Roman amatriciana. Divella, a family house born in 1890 in Rutigliano, near Bari, around a flour mill, has been making pasta since the 1910s-1920s.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e Bucatini No. 6\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370492629181,"sku":"EG-DIVE-PATES-500G-11","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-longues-bucatini-n6-divella-500g-face-avant.webp?v=1763202578"},{"product_id":"pates-courtes-caserecce-n-25-divella-500g","title":"Caserecce Divella – Bronze-drawn pasta (500 g)","description":"\u003ch2\u003eRolled caserecce that keep the sauce in their folds\u003c\/h2\u003e\n\u003cp\u003eWith a rustic sauce, smooth pasta lets everything slip to the bottom of the plate. Caserecce, small pasta rolled into an S, hold the sauce in their folds; drawn through bronze, they have a rough surface that grips it.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm to the bite, with a rough surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, a base that carries the sauce in every fold.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith pesto alla trapanese: almonds, raw tomatoes, basil and garlic.\u003c\/li\u003e\n\u003cli\u003eWith a sausage ragù lifted with a little chilli.\u003c\/li\u003e\n\u003cli\u003eAs a summer pasta salad, with mozzarella, cherry tomatoes and basil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eCaserecce, \"homemade\" in Italian, are a traditional shape from Southern Italy, very common in Sicily. Divella, a family house founded in 1890 in Rutigliano, in the province of Bari, makes them in its range of short pasta.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370524971197,"sku":"EG-DIVE-PATES-500G-10","price":3.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-courtes-caserecce-divella-500g-avant.webp?v=1763202569"},{"product_id":"pates-pour-soupe-corallini-n-76-divella-500g","title":"Corallini Divella – Soup pasta No. 76 (500 g)","description":"\u003ch2\u003eTiny pasta that gives body to your broth\u003c\/h2\u003e\n\u003cp\u003eA broth on its own is a bit thin for dinner. Corallini, tiny tubes, cook right in it: they swell, release a little starch and make the soup denser, without making it pasty.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: tender, with a centre still slightly firm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, discreet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: mild, each spoonful takes on the flavour of the broth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn a homemade chicken broth, with carrot and celery.\u003c\/li\u003e\n\u003cli\u003eIn pasta e fagioli (pasta and beans): borlotti, broth and a drizzle of raw olive oil.\u003c\/li\u003e\n\u003cli\u003eIn a vegetable soup, with courgette and tomato, with grated Parmesan added at the last moment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eSmall soup pasta is a classic of family kitchens in Southern Italy. These come from Divella, born in 1890 in Rutigliano, near Bari, around the flour mill of Francesco Divella; the house has been making pasta since the 1910s-1920s.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370528772285,"sku":"EG-DIVE-PATES-500G-9","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-pour-soupe-corallini-n76-divella-500g-avant.webp?v=1763202557"},{"product_id":"pates-courtes-fusilli-n-40-divella-500g","title":"Fusilli N°40 Divella – Spiral pasta (500 g)","description":"\u003ch2\u003eFusilli that keep the sauce in every turn of the spiral\u003c\/h2\u003e\n\u003cp\u003eYou pour on the sauce, and the spirals catch it: pieces of tomato, flakes of cheese, a thread of oil. Divella's fusilli No. 40 have hollow folds that hold everything, for a bite where the sauce is everywhere.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, with a nice chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm and slightly earthy durum wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, it steps back behind the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTomato sauce, basil and ricotta salata grated at the last moment.\u003c\/li\u003e\n\u003cli\u003eWith pesto alla genovese, green beans and potatoes, Ligurian style.\u003c\/li\u003e\n\u003cli\u003eAs a summer pasta salad, with mozzarella and cherry tomatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was born in 1890 in Rutigliano, near Bari, in Apulia, around a flour mill; it turned to pasta between 1910 and 1920. Still in the hands of the Divella family, it celebrated its 130th anniversary in 2020 with a stamp issued by the Italian Post Office.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370546696381,"sku":"EG-DIVE-PATES-500G-8","price":3.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-courtes-fusilli-n40-divella-500g-face-avant.webp?v=1763202546"},{"product_id":"pates-courtes-fusilli-n-40-divella-1kg","title":"Fusilli Divella – Large size (1 kg)","description":"\u003ch2\u003eA kilo of fusilli for big tables\u003c\/h2\u003e\n\u003cp\u003eWhen you are cooking for six or eight, a 500 g packet is not enough. This kilo of Divella fusilli, made from durum wheat semolina and water, has spirals that hold the sauce in their folds, from Sunday lunch to a pasta salad made the day before.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: spirals that are firm to the bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, slightly toasted.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, each spiral releases the sauce caught in its folds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a sausage ragù and a little chilli: the spirals catch every piece.\u003c\/li\u003e\n\u003cli\u003eIn a big pasta salad with pesto, mozzarella and sun-dried tomatoes.\u003c\/li\u003e\n\u003cli\u003eIn puttanesca: olives, capers, anchovies and tomato.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella is a family company founded in 1890 in Rutigliano, in the province of Bari, in Apulia. First a flour mill, it turned to pasta between 1910 and 1920; the Divella family still runs it.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg, about 8 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e durum wheat semolina pasta (Fusilli No. 40)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e ; traces possibles de \u003cstrong\u003esoja\u003c\/strong\u003e et de \u003cstrong\u003emoutarde\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370624192701,"sku":"EG-DIVE-PATES-1KG-3","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-fusilli-divella-1kg-face-avant.webp?v=1763202534"},{"product_id":"pates-courtes-mezzi-rigatoni-18-divella-500g","title":"Mezzi Rigatoni Divella – Format N°18 (500 g)","description":"\u003ch2\u003eHalf-rigatoni that keep the ragù inside\u003c\/h2\u003e\n\u003cp\u003eYou spear a tube, and a little ragù escapes into your mouth. Mezzi rigatoni are shorter rigatoni: the same ridged tube, the same thick wall, but easier to catch with a fork and to serve.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, ridged walls, a long chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, it takes on the flavour of the sauce it holds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a beef and pork ragù simmered for a long time.\u003c\/li\u003e\n\u003cli\u003eBaked, with béchamel, tomato sauce and melted provolone.\u003c\/li\u003e\n\u003cli\u003eWith a porcini sauce, cream and thyme: the ridges catch the mushrooms.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003e\"Mezzi\" means half, and \"rigatoni\" refers to the ridged tubes. Divella, a family house born in 1890 in Rutigliano, in the province of Bari, around a flour mill, turned to pasta between 1910 and 1920.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370653716669,"sku":"EG-DIVE-PATES-500G-7","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/mezzi-rigatoni-18-divella-500g-face-avant.webp?v=1763202522"},{"product_id":"pates-courtes-mista-41-divella-500g","title":"Pasta Mista Divella – Mixed short pasta No. 41 (500 g)","description":"\u003ch2\u003eSeveral pasta shapes in every spoonful of soup\u003c\/h2\u003e\n\u003cp\u003eA soup with a single pasta shape ends up tasting the same from one spoonful to the next. Pasta mista mixes several short shapes in the same packet: each bite changes a little, and the broth thickens gently as it cooks.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: different shapes, from the firmest to the most tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, which melts into the broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: simple and comforting, it takes on the taste of the soup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn a minestrone of carrot, celery and leek, with grated Parmesan at the end.\u003c\/li\u003e\n\u003cli\u003eIn pasta e fagioli (pasta and beans), with borlotti, guanciale and chicken broth.\u003c\/li\u003e\n\u003cli\u003eIn a winter soup with spinach, tomato and a spoonful of ricotta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003ePasta mista recalls a habit of Neapolitan home cooking: mixing the bottoms of packets so nothing is wasted. This one is made by Divella, a house born in 1890 in Rutigliano, near Bari, in Apulia, and still run by the Divella family.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370666397885,"sku":"8005121000412","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/divella-mista-41-500g-face-avant.webp?v=1763202511"},{"product_id":"pates-courtes-paccheri-napolitani-n-80-divella-500g","title":"Paccheri Napoletani Divella – Format N° 80 (500 g)","description":"\u003ch2\u003eBig tubes that swallow the sauce to the last drop\u003c\/h2\u003e\n\u003cp\u003eYou lift the lid, and the wide tubes float in the water, ready to fill with sauce. Paccheri, the large format of the Neapolitan tradition, have thick walls and a generous chew that stands up to rich sauces.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: thick, meaty walls, a generous chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: long, each tube releases the sauce caught inside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTomato sauce with prawns, garlic, chilli and parsley.\u003c\/li\u003e\n\u003cli\u003eStuffed with ricotta and spinach, topped with tomato sauce and gratinéed.\u003c\/li\u003e\n\u003cli\u003eWith braised octopus, tomatoes, capers and olives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe pacchero is a shape from the Neapolitan tradition. Divella, a family house founded in 1890 in Rutigliano, in the province of Bari, offers it as format No. 80; the Divella family still runs the company.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e Paccheri napoletani No. 80\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370673311933,"sku":"8005121000801","price":4.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-courtes-paccheri-napoletani-n80-divella-500g-face-avant.webp?v=1763202497"},{"product_id":"pates-courtes-penne-ziti-rigate-27-divella-500g","title":"Penne Ziti Rigate Divella – Short pasta No. 27 (500 g)","description":"\u003ch2\u003eRidged penne that keep the sauce inside and out\u003c\/h2\u003e\n\u003cp\u003eA smooth penne lets the sauce slide to the bottom of the plate. These penne ziti rigate have ridges along their whole length and a hollow tube: the sauce clings to the outside and slips inside, bite after bite.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and meaty, with ridges that add chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, discreet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, it steps back behind the sauce it carries.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eArrabbiata style, with tomato, garlic and chilli: the ridges hold the spicy oil.\u003c\/li\u003e\n\u003cli\u003eAs an oven gratin, with béchamel, Bolognese sauce and provolone.\u003c\/li\u003e\n\u003cli\u003eAs a cold salad with pesto, mozzarella, sun-dried tomatoes and pine nuts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was born in Rutigliano, in the province of Bari, in Apulia. In 1890, Francesco Divella built a first mill there, at first for flour; pasta came between 1910 and 1920. The Divella family still runs the company, to which the Italian Post Office dedicated a stamp in 2020 for its 130th anniversary.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e Penne Ziti Rigate 27\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau 12,5 %.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370688090301,"sku":"PÂT-DIV-014","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/pates-penne-ziti-rigate-500g-divella-avant.png?v=1763202487"},{"product_id":"pates-courtes-rigatoni-n-17-divella-500g","title":"Rigatoni Divella – Short pasta No. 17 (500 g)","description":"\u003ch2\u003eThick rigatoni that stand up to the richest ragù\u003c\/h2\u003e\n\u003cp\u003eA ragù that has simmered for a long time deserves a pasta that does not collapse beneath it. These rigatoni have a thick wall and regular ridges: they hold their shape, and the sauce stays in every groove.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and meaty, a wall that resists.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: long, each tube releases the sauce trapped in its ridges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a Bolognese-style ragù simmered for a long time.\u003c\/li\u003e\n\u003cli\u003ePorcini sauce, cream and thyme: the ridges catch every piece of mushroom.\u003c\/li\u003e\n\u003cli\u003eAs an oven gratin, with béchamel and melted cheese.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was born in Rutigliano, in the province of Bari, in Apulia: in 1890, Francesco Divella built a flour mill there, and pasta came between 1910 and 1920. The Divella family still runs the house, which the Italian Post Office honoured with a stamp in 2020 for its 130th anniversary.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e Rigatoni 17\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370699133117,"sku":"EG-DIVE-PATES-500G-6","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-rigatoni-17-divella-500g-face.webp?v=1763202472"},{"product_id":"pates-pour-soupe-rosmarino-70-divella-500g","title":"Rosmarino Pasta Divella – Shape No. 70 (500 g)","description":"\u003ch2\u003eLittle grains of pasta for a soup that is ready fast\u003c\/h2\u003e\n\u003cp\u003eThe broth is simmering and you want a soup that nourishes, without spending the whole evening on it. Rosmarino, small oval grains shaped like a rosemary leaf, cook right in the broth and give it body.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: tender and velvety.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, mild and discreet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral, each grain takes on the flavour of the broth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn a homemade chicken broth, with finely diced carrot and grated Parmesan.\u003c\/li\u003e\n\u003cli\u003eIn a quick minestrone with peeled tomatoes, courgette and basil.\u003c\/li\u003e\n\u003cli\u003eCooked in hot milk with a little sugar, for an Italian-style children's snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eRosmarino owes its name to its shape, which recalls a rosemary leaf. This one comes from Divella, a house in Rutigliano, in the province of Bari, born in 1890 around a flour mill; pasta has been made there since the 1910s-1920s.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370706997437,"sku":"EG-DIVE-PATES-500G-5","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-rosmarino-70-divella-500g-face.webp?v=1763202462"},{"product_id":"pates-longues-spaghetti-ristorante-n8-divella-1kg","title":"Spaghetti Ristorante N°8 Divella – Durum wheat semolina (1 kg)","description":"\u003ch2\u003eA kilo of spaghetti for big tables\u003c\/h2\u003e\n\u003cp\u003eWhen the table gets longer, a 500 g packet is no longer enough. This kilo of Spaghetti Ristorante No. 8 leaves you enough to feed everyone, or to last the week, with meaty strands that hold their shape on the plate.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: meaty and slightly grainy on the surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: long, the sauce clings along the whole length.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAl pomodoro: tomato, basil and a drizzle of raw olive oil.\u003c\/li\u003e\n\u003cli\u003eIn carbonara, with guanciale, egg, pecorino and pepper.\u003c\/li\u003e\n\u003cli\u003eGarlic, oil, chilli and parsley, for an impromptu dinner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella is a house from Rutigliano, near Bari, in Apulia. It was born in 1890 with the flour mill of Francesco Divella, has made pasta since the 1910s-1920s and is still run by the Divella family. In 2020, the Italian Post Office dedicated a stamp to it for its 130th anniversary.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg, about 8 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370718793917,"sku":"EG-DIVE-PATES-1KG-2","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/spaghetti-ristorante-8-divella-1kg-face.webp?v=1763202451"},{"product_id":"pates-longues-spaghetti-ristorante-n8-trafilata-al-bronzo-divella-500g","title":"Spaghetti Ristorante N°8 Divella – Trafilata al Bronzo (500 g)","description":"\u003ch2\u003eSpaghetti with a rough surface that holds the sauce\u003c\/h2\u003e\n\u003cp\u003eWith smooth spaghetti, the sauce slides off and stays at the bottom of the plate. These are bronze-drawn, as their name says: their matt, rough surface grips the sauce along the whole length of the strand.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: slightly grainy on the surface, firm to the bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, slightly toasted.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, the sauce blends into every bite.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn carbonara, with guanciale, egg, pecorino and black pepper.\u003c\/li\u003e\n\u003cli\u003eWith clams, garlic, white wine and parsley.\u003c\/li\u003e\n\u003cli\u003eIn summer, with fresh tomato and basil, with a drizzle of raw olive oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eIn Divella's Ristorante range, the pasta goes through a bronze die, hence the mention \"trafilata al bronzo\": it is what leaves this rough surface. Divella is a family house from Rutigliano, near Bari, born in 1890 around a flour mill.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42370730557629,"sku":"EG-DIVE-PATES-500G-4","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/spaghetti-ristorante-8-divella-500g-face.webp?v=1763202442"},{"product_id":"pates-courtes-farfalle-pastificio-g-di-martino-500g","title":"Farfalle Di Martino – Pasta di Gragnano PGI (500 g)","description":"\u003ch2\u003eFarfalle that hold the sauce in every fold\u003c\/h2\u003e\n\u003cp\u003eSmooth farfalle leave the sauce at the bottom of the plate. Drawn through bronze, these have a rough surface that grips it, and a centre that stays firm when cooked.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: thin wings and a thicker centre, which keeps its chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, it leaves room for the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSmoked salmon, cream, dill and lemon zest: the cream settles in the folds.\u003c\/li\u003e\n\u003cli\u003ePesto alla genovese, green beans and potatoes, Ligurian style.\u003c\/li\u003e\n\u003cli\u003eAs a cold salad with rocket, cherry tomatoes and Parmesan shavings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Pastificio Di Martino has made pasta in Gragnano, near Naples, since 1912. The PGI \"Pasta di Gragnano\", obtained in 2013, requires the pasta to be produced, dried and packed there. Di Martino draws it through bronze and dries it slowly at low temperature.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pastificio di Martino","offers":[{"title":"Default Title","offer_id":42370731802813,"sku":"EG-PAST-PATES-500G-2","price":3.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/farfalle-igp-gragnano-pastificio-di-martino-500g-face-avant.webp?v=1763202427"},{"product_id":"gnocchi-de-pommes-de-terre-de-cecco-500g","title":"Potato Gnocchi De Cecco – Gnocchi di patate (500 g)","description":"\u003ch2\u003eDinner ready in a few minutes, without giving up flavour\u003c\/h2\u003e\n\u003cp\u003eYou get home late and don't want to cook for long. These potato gnocchi go into boiling water, rise quickly to the surface and finish in a pan with butter and sage: your dinner is served.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm on the outside, tender inside, they hold up in cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: discreet, a mild note of potato.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral and round, it takes on all the flavour of the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith sage butter and grated Parmesan, for an express dinner.\u003c\/li\u003e\n\u003cli\u003eWith melted gorgonzola and a knob of butter, for winter evenings.\u003c\/li\u003e\n\u003cli\u003ePan-seared with a drizzle of olive oil after cooking, for a golden crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThese gnocchi di patate are made by De Cecco, a house from Abruzzo born in Fara San Martino, at the foot of the Majella: a family mill in 1831, then the first pasta in 1886. The De Cecco family still runs the company.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e gnocchi di patate (potato gnocchi)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e purée de pommes de terre 80 % [eau, flocons de pomme de terre déshydratés 24 % (pommes de terre 99 %, épices)], fécule de pommes de terre, farine de \u003cstrong\u003eblé\u003c\/strong\u003e, farine de riz, arôme naturel, sel, correcteur d'acidité : acide lactique, conservateur : sorbate de potassium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e. Peut contenir du \u003cstrong\u003esoja\u003c\/strong\u003e et de la \u003cstrong\u003emoutarde\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":42506566992061,"sku":"8001250009999","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/gnocchi-pommes-de-terre-de-cecco-500g-face-avant.webp?v=1763201575"},{"product_id":"pates-longues-bucatini-n15-de-cecco-500g","title":"Bucatini No. 15 De Cecco – Long pasta (500 g)","description":"\u003ch2\u003eHollow pasta that keeps the sauce inside and out\u003c\/h2\u003e\n\u003cp\u003eWith spaghetti, the sauce often ends up at the bottom of the plate. Bucatino is pierced by a fine channel along its whole length: the sauce clings to the surface and slips inside, and each bite keeps more of it.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: meaty, slightly grainy on the surface, with an al dente centre.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat when cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, with a cereal note that calls for the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAll'amatriciana: well-browned guanciale, tomatoes, a hint of chilli and grated pecorino romano.\u003c\/li\u003e\n\u003cli\u003eFinish cooking in the pan with a ladle of pasta water, to bind the sauce.\u003c\/li\u003e\n\u003cli\u003eWith clams, garlic and parsley, or in a carbonara with guanciale.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe De Cecco story begins in 1831 with the mill of Nicola Antonio De Cecco in Fara San Martino, in Abruzzo, at the foot of the Majella. Pasta-making starts in 1886 with his son Filippo Giovanni, who develops a low-temperature drying process. The De Cecco family still runs the house.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e bucatini No. 15\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":42538558980285,"sku":"EG-DECE-PATES-500G-2","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/pates-longues-bucatini-dececco-500g-face-avant.png?v=1763201325"},{"product_id":"spaghetti-n5-bio-eko-barilla-500g","title":"Spaghetti No. 5 Organic Barilla – Durum wheat semolina (500 g)","description":"\u003ch2\u003eOrganic spaghetti that hold the sauce to the last bite\u003c\/h2\u003e\n\u003cp\u003eA spaghetti that is too smooth lets the sauce slip to the bottom of the plate. These organic No. 5, made from durum wheat semolina, have a slightly rough surface and a firm hold in cooking: the sauce stays on every forkful.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and meaty, with an al dente resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm wheat when cooking, discreet and straightforward.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round and mild, neutral enough to let the sauce speak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNo oil in the cooking water: the sauce clings better to a bare surface.\u003c\/li\u003e\n\u003cli\u003eKeep a ladle of pasta water to bind a carbonara, or spaghetti with garlic, olive oil and chilli.\u003c\/li\u003e\n\u003cli\u003eWith an amatriciana or a slow-simmered Bolognese.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eBarilla was born in 1877 in Parma, in Emilia-Romagna, when Pietro Barilla opened a small bread and pasta shop there; the company still belongs to the Barilla family. The European organic label requires that at least 95% of the agricultural ingredients come from organic farming, grown without pesticides or synthetic chemical fertilisers.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e (blé dur)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Barilla","offers":[{"title":"Default Title","offer_id":42538578444477,"sku":"EG-BARI-SPAGHETTI-500G","price":3.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/spaghetti-bio-eko-n5-barilla-500g-face.png?v=1763201279"},{"product_id":"pates-sans-gluten-penne-rigate-barilla-400g","title":"Penne Rigate Gluten-Free Barilla – Corn \u0026 Rice (400 g)","description":"\u003ch2\u003eGluten-free penne that hold their shape on the plate\u003c\/h2\u003e\n\u003cp\u003eGluten-free pasta often ends up as a sticky mass at the bottom of the colander. These corn and rice penne rigate stay firm to the bite, and their ridges hold the sauce: everyone eats the same dish.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, with a slightly grainy surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: discreet, a mild cereal note of corn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral and round, it leaves all the room to the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn a homemade arrabbiata, with garlic, chilli and a well-reduced tomato sauce.\u003c\/li\u003e\n\u003cli\u003eSimply with a drizzle of olive oil and grated Parmesan.\u003c\/li\u003e\n\u003cli\u003eWith a tomato sauce and a few fresh basil leaves, for a complete gluten-free dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eBarilla was born in 1877 in Parma, in Emilia-Romagna, when Pietro Barilla opened a small bread and pasta shop there; the company still belongs to the Barilla family. Here, durum wheat gives way to corn and rice, two naturally gluten-free cereals. In Europe, the \"gluten-free\" claim is reserved for foods that contain at most 20 mg of gluten per kilo.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Barilla","offers":[{"title":"Default Title","offer_id":42538585358525,"sku":"8076809545457","price":2.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/barilla-penne-rigate-sans-gluten-mais-riz-400g-face-avant.webp?v=1763201246"},{"product_id":"pate-a-lasagne-feuilles-de-lasagnes-aux-oeufs-emiliane","title":"Barilla Emiliane Lasagne Pasta Sheets – Professional Size (500 g)","description":"\u003ch2\u003eLasagne that hold their shape when sliced, layer after layer\u003c\/h2\u003e\n\u003cp\u003eA homemade lasagne is often pasta that soaks up all the béchamel, or layers that collapse at the table. Emiliane sheets, in a professional size, have a slightly rough surface that grips the ragù and holds up in the oven.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm to the bite, each layer stays distinct.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: a warm, cereal base as it comes out of the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral and round, letting the sauce speak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBolognese style: alternate sheets, ragù, béchamel and grated Parmigiano Reggiano, then bake until golden.\u003c\/li\u003e\n\u003cli\u003eAs a white version, with spinach, ricotta and a well-coating béchamel.\u003c\/li\u003e\n\u003cli\u003eLet the dish rest for a few minutes before cutting: the layers hold together better.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eBarilla was born in Parma in 1877, when Pietro Barilla opened a small bread and pasta shop there; the company is still owned by the Barilla family. Baked lasagne is one of the signature dishes of Emilia-Romagna, its home region.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the instructions on the pack (pre-cooking, oven time and temperature)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Barilla","offers":[{"title":"Default Title","offer_id":42538592895165,"sku":"08076809543002","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/barilla-emiliane-egg-pasta-500g-face-avant.webp?v=1763201219"},{"product_id":"pates-orecchiette-divella-500g","title":"Divella Orecchiette – Puglia Pasta Dried on Racks (500 g)","description":"\u003ch2\u003ePuglia's little ears, ready for your market vegetables\u003c\/h2\u003e\n\u003cp\u003eA sauce that slips away and pasta that slides off the fork: with orecchiette, that doesn't happen. Each small hollow cup catches the sauce and holds it all the way to your mouth, just as in Puglia with sautéed vegetables.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: slightly grainy surface, firm to the bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, a smell of toasted flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, slightly earthy, with a distinct chew.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith cime di rapa (turnip tops) sautéed with garlic and anchovy, the Puglian classic.\u003c\/li\u003e\n\u003cli\u003eWith a tomato and sausage sauce.\u003c\/li\u003e\n\u003cli\u003eExpress version: broccoli cooked in the pasta water, garlic, olive oil and grated pecorino.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe orecchietta, “little ear”, is the emblematic pasta of Puglia. Divella, a family house founded in 1890 in Rutigliano, in the province of Bari, makes it with durum wheat semolina and water; its product name specifies slow drying on racks.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e orecchiette slowly dried on racks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e ; traces possibles de \u003cstrong\u003esoja\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42622061183165,"sku":"8005121008005","price":3.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/orechiettedivella500gfaceavant.png?v=1763200932"},{"product_id":"pates-courtes-artisanales-fusilli-corti-col-buco-pastificio-di-martino-500g","title":"Fusilli Corti Col Buco Pastificio Di Martino – Short Pasta (500 g)","description":"\u003ch2\u003eA hollow spiral that takes the sauce inside and out\u003c\/h2\u003e\n\u003cp\u003eWith smooth short pasta, the sauce stays at the bottom of the plate. The fusillo col buco is a strand of pasta wound in a spiral around a central hole: the sauce clings to the outside and slips inside, with every bite.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, a slightly rough surface and a core that keeps its chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward and cereal-like, it carries the sauce without covering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a slow-simmered Neapolitan ragù.\u003c\/li\u003e\n\u003cli\u003eWith clams, garlic, parsley and a drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eWith melted burrata, black pepper and crushed pistachios.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003ePastificio Di Martino has made pasta since 1912 in Gragnano, in the province of Naples, in Campania, a town that has produced dry pasta since the late 16th century. Di Martino draws its pasta through bronze dies, which gives it a rough surface.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pastificio di Martino","offers":[{"title":"Default Title","offer_id":42627342762173,"sku":"PÂT-PAS-023","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/products\/fusilli-courte-trou-gragnano-igp-pasta-martino-500g.png?v=1763200714"},{"product_id":"pates-courtes-strascinati-divella-500g","title":"Divella Strascinati – Durum Wheat Semolina Pasta (500 g)","description":"\u003ch2\u003eHollow pasta that holds Puglian sauces\u003c\/h2\u003e\n\u003cp\u003eSome sauces, like greens sautéed with garlic, need a pasta that holds them. Strascinati have a hollow shape and a rough surface: the sauce settles into their curve with every bite.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, slightly grainy, a core that resists.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, a slightly toasty note.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, a dense chew that captures the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith cime di rapa (turnip leaves) sautéed with garlic, anchovies and chilli, as in Puglia.\u003c\/li\u003e\n\u003cli\u003eWith a slow-simmered tomato sauce and grated ricotta salata.\u003c\/li\u003e\n\u003cli\u003eWith a chickpea or fava bean cream, for a filling dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eTheir name comes from the Italian strascinare, to drag: the shape recalls dough dragged under the finger, a gesture from Puglia. Divella, a house founded in 1890 in Rutigliano, near Bari, offers a durum wheat semolina version here.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":42627343286461,"sku":"8005121008029","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/strascinati-divella-500g-face.webp?v=1763200699"},{"product_id":"pates-courtes-artisanales-rigatoni-pastificio-di-martino-500g","title":"Di Martino Rigatoni – Pasta di Gragnano PGI (500 g)","description":"\u003ch2\u003eRidged rigatoni that keep the sauce inside and out\u003c\/h2\u003e\n\u003cp\u003eA thick sauce needs a pasta that can contain it. Di Martino rigatoni, drawn through bronze dies, have deep ridges and a wide tube: the sauce clings to the outside and fills the inside.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: rough when raw, firm and resistant to the bite once cooked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, with a slightly earthy note as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a straightforward wheat flavour, present even with a simple drizzle of oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAll'amatriciana, with melting bacon pieces.\u003c\/li\u003e\n\u003cli\u003eWith an Italian sausage sauce and ricotta.\u003c\/li\u003e\n\u003cli\u003eAl forno: baked with buffalo mozzarella, basil and a tomato passata.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003ePastificio Di Martino has made pasta in Gragnano, in the province of Naples, since 1912. Recognised by the European Union in 2013, the PGI “Pasta di Gragnano” requires the pasta to be produced, dried and packed within the territory of the municipality.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e Pasta di Gragnano PGI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time shown on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pastificio di Martino","offers":[{"title":"Default Title","offer_id":42627345383613,"sku":"EG-PAST-PATES-500G","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pates-courtes-artisanales-rigatoni-pastificio-di-martino-500g-face-avant.webp?v=1763200679"},{"product_id":"tagliatelle-aux-oeufs-2kg-pasta-montegrappa","title":"Pasta Montegrappa Egg Tagliatelle – Large Size (2 kg)","description":"\u003ch2\u003eEgg tagliatelle for big Sunday gatherings\u003c\/h2\u003e\n\u003cp\u003eWhen you cook for the whole family, a small pack is never enough. This 2 kg size of egg tagliatelle leaves you enough to serve a large table, and to keep some on hand for the next craving for ragù.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm to the bite, with a slight resistance that holds the sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: a milky, cereal note when cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, with the depth that egg gives to pasta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a slow-simmered Bolognese ragù, and a knob of butter at the end of cooking.\u003c\/li\u003e\n\u003cli\u003eIn brown butter, with sage leaves and grated Parmigiano Reggiano.\u003c\/li\u003e\n\u003cli\u003eWith a porcini cream, bound with a ladle of cooking water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eEgg tagliatelle are a traditional pasta of Emilia-Romagna, where they are classically served with ragù. This large size is made by Pasta Montegrappa.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time given on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pasta Montegrappa","offers":[{"title":"Default Title","offer_id":48244444299613,"sku":"247485","price":21.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/tagliatelle-classiques-oeufs-frais-pasta-montegrappa-2kg-boite-fermee.webp?v=1752661533"},{"product_id":"pates-pour-soupe-fregola-sarda-sabarot-950g","title":"Sabarot Fregola Sarda – Specialty from Sardinia (950 g)","description":"\u003ch2\u003eLittle toasted beads that smell of hazelnut\u003c\/h2\u003e\n\u003cp\u003eLooking for something other than small pasta for your soup or your pan dish? Fregola is made of small toasted semolina beads: they keep their bite, absorb the broth and bring a toasted hazelnut flavour.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: slightly grainy, firm to the bite, each bead stays distinct.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: toasted hazelnut and warm cereal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, with a toasted note.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCooked like a risotto: pearled in a drizzle of olive oil, then moistened with broth ladle by ladle.\u003c\/li\u003e\n\u003cli\u003eWith clams, garlic and flat-leaf parsley, Sardinian style.\u003c\/li\u003e\n\u003cli\u003eIn a cold salad, with cherry tomatoes, basil and a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eFregola is a specialty of Sardinia. This pack is made by Sabarot, a French family house born in 1819 and based in Chaspuzac, in Haute-Loire, specialising in pulses, cereals and wild mushrooms. Antoine Wassner, the seventh generation, runs it today.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 950 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time given on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Sabarot","offers":[{"title":"Default Title","offer_id":48858225344861,"sku":"EG-SABA-PATES-950G","price":18.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/fregola-sarda-pates-ble-dur-toaste-sabarot-950g-face-avant.webp?v=1752661240"},{"product_id":"pates-sans-gluten-spaghetti-mais-pasta-doro-sam-mills-1kg","title":"Sam Mills Gluten-Free Spaghetti – 100% Corn (1 kg)","description":"\u003ch2\u003eGluten-free spaghetti that holds up on the fork\u003c\/h2\u003e\n\u003cp\u003eGluten-free pasta often sticks or breaks when cooked. These Sam Mills spaghetti, made from corn, keep their shape: they wind around the fork and hold the sauce, for a pasta dish the whole table shares.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and slightly grainy, it holds the sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: a discreet note of warm corn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round and mild, it fades behind the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a tomato sauce with garlic and basil.\u003c\/li\u003e\n\u003cli\u003eWith a generous pesto alla genovese.\u003c\/li\u003e\n\u003cli\u003eWith grilled vegetables and a drizzle of extra virgin olive oil to finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eSam Mills is not an Italian house: it is a Romanian company founded in 1994 in Botiz, in Satu Mare county. It mainly turns corn and wheat into pasta, flours and semolina. These spaghetti are made for cooking Italian-style without gluten.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time given on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"SamMills","offers":[{"title":"Default Title","offer_id":48883640893789,"sku":"EG-SAMM-PATES-1KG","price":5.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/spaghetti-sans-gluten-pasta-doro-sam-mills-1kg-face.webp?v=1752661168"},{"product_id":"pates-pour-soupe-anelli-siciliani-divella-1kg","title":"Anelli Siciliani Divella – Small Rings (1 kg)","description":"\u003ch2\u003eThe small rings of Sicilian pasta al forno\u003c\/h2\u003e\n\u003cp\u003eA Sicilian-style pasta al forno needs a pasta that holds up in the oven without collapsing. These anelli are small, thick rings: they cook in the sauce, absorb the ragù and keep their shape until you serve your timbale.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm after cooking, they hold in the oven without collapsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, like warmed dry grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: meaty, the thick section of the ring gives body.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn a Sicilian pasta al forno: ragù, peas, béchamel and caciocavallo, baked until golden.\u003c\/li\u003e\n\u003cli\u003eIn a meat broth, for a winter soup.\u003c\/li\u003e\n\u003cli\u003eIn a cold pasta salad, with cherry tomatoes and arugula.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was born in 1890 in Rutigliano, near Bari, in Puglia, when Francesco Divella built a mill there; pasta followed between 1910 and 1920. In 2020, Poste Italiane issued a stamp for the house's 130th anniversary, and it is still run by the Divella family. The anelli, for their part, are a shape from the Sicilian tradition.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":49139465552221,"sku":"EG-DIVE-PATES-1KG","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Pates_Soupe_Anelli_Siciliani_Divella_1kg_face_avant.webp?v=1752660858"},{"product_id":"penne-rigate-bio-de-cecco-500g-pates-bio","title":"De Cecco Penne Rigate – Organic (500 g)","description":"\u003ch2\u003eRidged organic penne that hold every sauce\u003c\/h2\u003e\n\u003cp\u003eSmooth penne let the sauce slide to the bottom of the dish. These are rigate, ridged along their whole length: your amatriciana or your ragù clings to the grooves, and the organic durum wheat semolina keeps a firm chew.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a grainy, ridged surface, a firm chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, slightly earthy when cooked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, the durum wheat comes through plainly al dente.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a robust amatriciana or a sausage ragù.\u003c\/li\u003e\n\u003cli\u003eWith a simple tomato sauce and fresh basil, finished in the pan with a little cooking water.\u003c\/li\u003e\n\u003cli\u003eWith a ricotta cream, grated pecorino and crushed black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eAt De Cecco, everything starts from the mill opened in 1831 by Nicola Antonio De Cecco in Fara San Martino, in Abruzzo; pasta followed in 1886. These penne rigate no. 41 are made from durum wheat semolina from organic farming, certified under the European organic regulation.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e organic penne rigate no. 41\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur issue de l'agriculture biologique.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":49978814988637,"sku":"8001250060419","price":4.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Pate_Bio_Penne_Rigate_Dececco_500g_face_avant.webp?v=1752660192"},{"product_id":"pates-sans-gluten-spaghetti-mais-et-riz-integral-barilla-400g","title":"Barilla Gluten-Free Spaghetti – Corn \u0026 Whole Grain Rice (400 g)","description":"\u003ch2\u003eSpaghetti the whole table can share tonight\u003c\/h2\u003e\n\u003cp\u003eSomeone at the table doesn't eat gluten, and you don't want to cook two dishes. These corn and whole grain rice spaghetti go in the center of the table like any other, with real hold when cooked.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and slightly grainy, they stay al dente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: discreet, a soft note of whole rice and cereal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, with a light vegetal touch of corn.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTaste them a little before the end of cooking: corn and rice are less forgiving of one minute too many than wheat.\u003c\/li\u003e\n\u003cli\u003eKeep a ladle of cooking water to bind your sauce.\u003c\/li\u003e\n\u003cli\u003eWith a tomato sauce reduced over low heat, or a drizzle of olive oil and golden garlic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eBarilla was born in 1877 in Parma, in Emilia-Romagna, when Pietro Barilla opened a small bread and pasta shop there; the company still belongs to the Barilla family. Here, corn and whole grain rice replace durum wheat. In Europe, the “gluten-free” claim is reserved for foods that contain at most 20 mg of gluten per kilo.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Barilla","offers":[{"title":"Default Title","offer_id":50205292659037,"sku":"8076809545440","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/spaghetti-sans-gluten-mais-barilla-400g-face.webp?v=1752660156"},{"product_id":"tagliatelles-oeufs-divella","title":"Divella Tagliatelle all'uovo – Egg Pasta (250 g)","description":"\u003ch2\u003eEgg tagliatelle for your Sunday ragù\u003c\/h2\u003e\n\u003cp\u003eA ragù or a butter and sage sauce calls for a supple pasta that coats without falling apart. These egg tagliatelle become silky when cooked and keep a firm bite.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: silky and firm, neither elastic nor soft.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: cereals and warm egg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round and soft, it holds every layer of sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a slow-simmered beef ragù, Bolognese style.\u003c\/li\u003e\n\u003cli\u003eBrown butter, sage and grated pecorino, for a weeknight.\u003c\/li\u003e\n\u003cli\u003eWith a porcini sauce, keeping a ladle of cooking water to bind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eEgg tagliatelle is a pasta of the Emilia-Romagna tradition. These come from Divella, a family house founded in 1890 in Rutigliano, in the province of Bari, first a miller, then a pasta maker from the 1910s-1920s.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g, about 2 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the package\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":50205546807645,"sku":"8005121031119","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/PatetagliatelleauxoeufsDivella250gfaceavant.webp?v=1752660144"},{"product_id":"pates-courtes-fusilli-divella-500g","title":"Divella Fusilli – Twisted Pasta (500 g)","description":"\u003ch2\u003eTight spirals that catch every sauce\u003c\/h2\u003e\n\u003cp\u003eDo you know the sauce that stays alone at the bottom of the plate, abandoned by pasta that is too smooth? Divella fusilli take it into their tight spirals: it no longer decorates the plate, it becomes part of the bite.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm to the bite, with a fleshy chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, discreet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, it carries the sauce without covering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a long-simmered Neapolitan ragù.\u003c\/li\u003e\n\u003cli\u003eWith pesto alla genovese, with a generous handful of Parmesan.\u003c\/li\u003e\n\u003cli\u003eCold, in a salad with olives, grilled peppers and mozzarella: the spirals hold the dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was founded in 1890 in Rutigliano, in the province of Bari, in Apulia: it all starts with a flour mill built by Francesco Divella, and pasta arrives between 1910 and 1920. The Divella family still runs the company.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":52502577545565,"sku":"EG-DIVE-PATES-500G-3","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Pates_Courtes_Fusilli_Divella_500g_face_avant.webp?v=1752659523"},{"product_id":"pates-courtes-gnocchi-45-divella-500g","title":"Divella Gnocchi No. 45 – Durum Wheat Semolina Pasta (500 g)","description":"\u003ch2\u003eThe shape of gnocchi, the hold of dried pasta\u003c\/h2\u003e\n\u003cp\u003eFresh gnocchi can quickly fall apart in the pot. These are dried durum wheat semolina pasta shaped like gnocchi: they hold up in cooking, and their slightly grainy surface catches the sauce.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm to the bite, without collapsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: slightly toasted durum wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, it comes into its own in a reduced sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a long-simmered Neapolitan ragù.\u003c\/li\u003e\n\u003cli\u003eWith butter, sage and Parmesan grated at the last moment.\u003c\/li\u003e\n\u003cli\u003eWith melted gorgonzola and crushed walnuts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was founded in 1890 in Rutigliano, in the province of Bari, in Apulia, when Francesco Divella built a flour mill there. The house, still family-run, numbers its pasta shapes: these gnocchi carry No. 45.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e Gnocchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur de qualité supérieure, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e this is dried pasta, follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":52504311103837,"sku":"PÂT-DIV-312","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/gnocchi-divella-pates-semoule-ble-dur-500g-face.webp?v=1752659504"},{"product_id":"pates-courtes-penne-candela-28-divella-500g","title":"Divella Penne Candela – Short Pasta (500 g)","description":"\u003ch2\u003ePenne for sauces that simmer for a long time\u003c\/h2\u003e\n\u003cp\u003eFor a ragù that has simmered all afternoon, you need a pasta that holds up. Divella's Penne Candela, tubes firm to the bite, collect the sauce inside and keep it to the last mouthful.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and slightly resistant to the bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm wheat, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward and neutral, it leaves all the room to the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a long-simmered Neapolitan ragù.\u003c\/li\u003e\n\u003cli\u003eAs an amatriciana, with guanciale, tomato and pecorino.\u003c\/li\u003e\n\u003cli\u003eAs a gratin: tomato sauce, mozzarella and basil, baked in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was founded in 1890 in Rutigliano, in the province of Bari, in the heart of Apulia. Francesco Divella first built a flour mill there; pasta arrives between 1910 and 1920, and the family still runs the company. In 2020, the Italian Post Office celebrated its 130 years with a stamp.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":52504510660957,"sku":"PÂT-PAS-312","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/divella-penne-candela-face-500g.webp?v=1752659487"},{"product_id":"pates-pennoni-rigati-divella-500g","title":"Divella Pennoni Rigati – Shape No. 29 (500 g)","description":"\u003ch2\u003eLarge ridged penne for sauces with body\u003c\/h2\u003e\n\u003cp\u003eWith a thick ragù, a classic penne gets lost under the sauce. Pennoni rigati are larger, with deep ridges: they stand up to an amatriciana or a gratin, and each bite keeps its chew.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and fleshy, real resistance to the bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, a warm cereal note.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, the sauce settles in the ridges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAs an amatriciana, with guanciale and pecorino, keeping a ladle of cooking water to bind.\u003c\/li\u003e\n\u003cli\u003eWith sausage and mushrooms, or a long-simmered beef ragù.\u003c\/li\u003e\n\u003cli\u003eBaked with béchamel and scamorza: the ridges hold everything.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella is a house from Rutigliano, near Bari, in Apulia. It all began in 1890 with Francesco Divella's flour mill; pasta joined the production between 1910 and 1920. The Divella family still holds the company.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":52504830673245,"sku":"PÂT-DIV-311","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pennoni-rigati-divella-500g.webp?v=1752659472"},{"product_id":"pates-courtes-pipe-rigate-56-divella-500g","title":"Divella Pipe Rigate – Short Ridged Pasta (500 g)","description":"\u003ch2\u003eRidged pipe that fill up with sauce\u003c\/h2\u003e\n\u003cp\u003eWith a ragù, a smooth pasta leaves half the sauce at the bottom of the plate. Pipe rigate are curved, ridged tubes: the sauce goes inside and clings to the grooves, down to the last forkful.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: grainy on the surface, firm in the centre.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, warm and discreet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: straightforward, it carries the sauce without covering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a simmered sausage ragù: the tubes fill up, no need for bread to finish the plate.\u003c\/li\u003e\n\u003cli\u003eWith a gorgonzola cream and crushed walnuts.\u003c\/li\u003e\n\u003cli\u003ePassata, olive oil and fresh basil: the evening dish without a recipe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was founded in Rutigliano, near Bari, in Apulia, with the flour mill that Francesco Divella built there in 1890. Pasta arrives between 1910 and 1920, and the Divella family still runs the house.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, 3 to 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":53401977028957,"sku":"EG-DIVE-PATES-500G-2","price":2.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/divella-pipe-rigate-56-pates-semoule-ble-dur-500g.webp?v=1752659343"},{"product_id":"pates-longues-spaghetti-ristorante-n8-divella-500g","title":"Divella Spaghetti Ristorante No. 8 – Durum Wheat Semolina (500 g)","description":"\u003ch2\u003eSpaghetti that wind up and carry the sauce away\u003c\/h2\u003e\n\u003cp\u003eYou turn your fork and the spaghetti slip, the sauce stays on the plate. These Spaghetti Ristorante No. 8 have a slightly grainy surface and a firm heart: they wind up well and carry the sauce with them.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm in the centre, slightly grainy on the surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: toasted durum wheat, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, a semolina taste that doesn't disappear behind the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAs cacio e pepe (cheese and pepper): pecorino romano, black pepper and cooking water for the emulsion.\u003c\/li\u003e\n\u003cli\u003eAs an amatriciana, with tomato sauce and guanciale.\u003c\/li\u003e\n\u003cli\u003eAs a bolognese: the meat sauce clings to the strand.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella was founded in Rutigliano, in the province of Bari, in Apulia. In 1890, Francesco Divella built a first mill there, initially for flour; pasta arrives between 1910 and 1920. The Divella family still runs the company.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e Spaghetti Ristorante 8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur, eau.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":53402121732445,"sku":"EG-DIVE-PATES-500G","price":2.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Divella_Spaghetti_Ristorante_N_8_-_P_tes_Longues_Italiennes_500g.webp?v=1752659329"},{"product_id":"pates-courtes-tofe-54-divella-500g","title":"Divella Tofe 54 Pasta – Short Shells (500 g)","description":"\u003ch2\u003eSmall hollow shells that hold the broth\u003c\/h2\u003e\n\u003cp\u003eIn a thick soup, pasta that is too fine gets crushed and disappears. Tofe are short, hollow shells: each becomes a little pocket that holds the broth, the beans or the sauce.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a slightly grainy surface, a hollow that fills up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, a slightly nutty note.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: gentle, it lets the broth speak.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIn a vegetable minestrone or in pasta e fagioli (pasta and beans): the beans nestle in the shells.\u003c\/li\u003e\n\u003cli\u003eWith a fresh tomato sauce and a spoonful of ricotta.\u003c\/li\u003e\n\u003cli\u003eWith rehydrated dried mushrooms, their strained soaking water poured into the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eDivella is a house from Rutigliano, in the province of Bari, in Apulia. Francesco Divella built a flour mill there in 1890, and pasta arrives between 1910 and 1920. The Divella family still runs the company.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":53402127958365,"sku":"PÂT-DIV-309","price":2.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/divella-tofe-54-pates-coquilles-italiennes-500g-face.webp?v=1752659312"},{"product_id":"pates-courtes-zitoni-tagliati-31-divella-500g","title":"Divella Zitoni Tagliati – Tubular Pasta (500 g)","description":"\u003ch2\u003eLarge tubes that fill up with ragù\u003c\/h2\u003e\n\u003cp\u003eWith a sausage ragù, small pasta drowns in the sauce. Zitoni tagliati are wide tubes already cut: the sauce goes inside, and each bite arrives loaded.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm in the centre, with a thick wall.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: durum wheat, a toasted note.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: generous, the sauce fills each tube.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMixed into a long-simmered sausage ragù, then sprinkled with pecorino.\u003c\/li\u003e\n\u003cli\u003eAs a baked timbale, with smoked provola and some leftover ragù.\u003c\/li\u003e\n\u003cli\u003eAs an amatriciana, with guanciale and pecorino romano.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eZiti are a shape from the Neapolitan tradition; tagliati means cut: here, the tubes are already cut, no need to break them by hand. They come from Divella, a family house from Rutigliano, in Apulia, founded in 1890 around a flour mill.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Divella","offers":[{"title":"Default Title","offer_id":53402275217757,"sku":"PÂT-DIV-308","price":2.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/divella-zitoni-tagliati-31-pates-tubulaires-italiennes-500g-face-avant.webp?v=1752659294"},{"product_id":"pates-longues-artisanales-fettuccine-ricce-la-molisana-500g","title":"Fettuccine Ricce La Molisana – Long Pasta (500 g)","description":"\u003ch2\u003eWavy ribbons that hold the sauce to the last bite\u003c\/h2\u003e\n\u003cp\u003eA smooth fettuccine slides under the sauce and leaves the bottom of the plate flooded. Fettuccine Ricce have curly edges: each wave forms small hollows that hold the sauce on every forkful. A wide pasta, for sauces with body.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, with wavy edges that keep their bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, a note of toasted cereal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: frank and round, it supports the sauce without erasing it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrown butter, sage leaves and Parmesan grated at the last minute.\u003c\/li\u003e\n\u003cli\u003eWith a veal ragù that has simmered for a long time.\u003c\/li\u003e\n\u003cli\u003eWith dried porcini, rehydrated then sautéed with garlic and olive oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eLa Molisana was born in 1912 in Campobasso, in Molise, as an artisan pasta workshop. Since 2011, the company has belonged to the Ferro family, a family of millers. In 2022, an Italian postage stamp celebrated its 110th anniversary.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"La Molisana","offers":[{"title":"Default Title","offer_id":54935864836445,"sku":"PÂT-LA-019","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/fettucce-ricce-la-molisana-500g-face-avant.webp?v=1752658211"},{"product_id":"pates-courtes-artisanales-fusilli-la-molisana-500g","title":"Fusilli La Molisana – Short Pasta (500 g)","description":"\u003ch2\u003eGenerous fusilli that trap the sauce in their spirals\u003c\/h2\u003e\n\u003cp\u003eA sauce worked on for an hour that ends up at the bottom of the plate is frustrating. These fusilli have deep spirals that catch it and keep it all the way to the fork. Hot or in a salad, they hold up well.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, the spirals resist under the tooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm cereal when cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: dense and round, a true durum wheat taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a spicy tomato sauce with sausage.\u003c\/li\u003e\n\u003cli\u003eWith a homemade pesto alla genovese, which slips into every spiral.\u003c\/li\u003e\n\u003cli\u003eIn a cold salad, with burrata, sun-dried tomatoes and fresh basil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eLa Molisana was born in 1912 in Campobasso, in Molise, as a pasta workshop. Since 2011, it has belonged to the Ferro family, a family of millers. According to the business press, it is now the third semolina pasta brand in Italy.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"La Molisana","offers":[{"title":"Default Title","offer_id":54936204411229,"sku":"PÂT-LA-020","price":3.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/fusilli-la-molisana-500g-face-avant.webp?v=1752658189"},{"product_id":"pates-longues-macaroni-zita-18-de-cecco-500g","title":"Zita no. 18 De Cecco – Long Pasta to Break (500 g)","description":"\u003ch2\u003eLong tubes to break by hand, as in Naples\u003c\/h2\u003e\n\u003cp\u003eWith zita, the gesture is part of the recipe: you break the long tubes into three or four pieces over the boiling water. The irregular pieces each catch the ragù in their own way, and the hollow of the tube fills with sauce.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and slightly grainy, a clear al dente.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm durum wheat, with a hint of hazelnut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, a pronounced semolina flavour that calls for long-simmered sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a slow-simmered Neapolitan ragù, sausages and pork ribs.\u003c\/li\u003e\n\u003cli\u003eAs a timbale: cooked, coated with béchamel and ragù, then baked until golden.\u003c\/li\u003e\n\u003cli\u003eWith a puttanesca with capers and black olives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eZita is a shape from the Neapolitan tradition, broken by hand before cooking. De Cecco, a family house from Abruzzo, offers it as no. 18; its story begins in Fara San Martino with a mill in 1831, then the first pasta in 1886.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e maccheroni, superior-quality pasta made from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"De Cecco","offers":[{"title":"Default Title","offer_id":54936419303773,"sku":"PÂT-DEC-004","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/macaroni-long-zita-n18-face-avant-dececco.webp?v=1752658168"},{"product_id":"tezier-cannelloni-rond-250g-savoureux","title":"Tézier Round Cannelloni – For Stuffing (250 g)","description":"\u003ch2\u003eTubes to stuff for the Sunday gratin\u003c\/h2\u003e\n\u003cp\u003eThe filling simmers, the béchamel waits: only the tubes are missing. These Tézier round cannelloni are filled with a piping bag or a teaspoon, arranged side by side in the dish and baked under the sauce, for a gratin to share.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm at first, soft and melting once soaked with sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: a discreet cereal, which leaves room for the filling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral and round, it absorbs the cooking juices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRicotta, spinach and nutmeg filling, coated with béchamel.\u003c\/li\u003e\n\u003cli\u003eMinced veal filling sautéed with onion and bay leaf, under a tomato coulis.\u003c\/li\u003e\n\u003cli\u003eThe last few minutes under the oven grill, to brown the top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eTézier is a French brand of dried pasta. Cannelloni, for their part, are a classic of Italian stuffed pasta: a filled tube, arranged in a dish, coated with sauce and baked until golden for family meals.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time and temperature indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tézier","offers":[{"title":"Default Title","offer_id":55955297337693,"sku":"3259745000845","price":5.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/tezier-cannelloni-rond-250g-savoureux.main_11a5089b-be05-4000-9c56-e30d0aa38b96.png?v=1782003131"},{"product_id":"pates-sans-gluten-fusilli-sans-gluten-la-molisana-400g","title":"Gluten-Free Fusilli La Molisana – No. 28 (400 g)","description":"\u003ch2\u003eGluten-free fusilli that stay firm on the plate\u003c\/h2\u003e\n\u003cp\u003eGluten-free pasta that turns to mush when drained, you know the type. These No. 28 fusilli keep their shape: the tight spiral catches the sauce and the pasta stays firm, even in a cold salad. Everyone at the table eats the same thing.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm under the tooth, without collapsing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: discreet and cereal-like.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral and round, it leaves all the room for the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a sausage ragù or a well-reduced pepper and tomato sauce.\u003c\/li\u003e\n\u003cli\u003eAs a puttanesca, with capers and olives.\u003c\/li\u003e\n\u003cli\u003eIn a cold salad, with a drizzle of olive oil and grilled vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eLa Molisana was born in 1912 in Campobasso, in Molise, as a pasta workshop. Taken over in 2011 by a family of millers, the Ferro family, it now offers a gluten-free range alongside its semolina pasta.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"La Molisana","offers":[{"title":"Default Title","offer_id":56300586467677,"sku":"EG-LAMO-PATES-400G-2","price":4.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/fusilli-sans-gluten-la-molisana-face-avant.webp?v=1752657308"},{"product_id":"fusilli-sans-gluten-fusilli-bio-organic-la-molisana","title":"La Molisana Organic Fusilli – Italian Pasta (500 g)","description":"\u003ch2\u003eOrganic spirals that hold your sauce in every hollow\u003c\/h2\u003e\n\u003cp\u003eYour sauce has been simmering for an hour: you want a pasta that keeps it, not one that leaves it at the bottom of the plate. These organic fusilli wrap the sauce in their spirals and stay firm under the tooth. A simple base for weeknight dinners.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm, with a centre that keeps its bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm wheat, slightly earthy when cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, it accompanies the sauce without disappearing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWith a pesto alla genovese, which lodges in every coil.\u003c\/li\u003e\n\u003cli\u003eWith a fennel sausage ragù.\u003c\/li\u003e\n\u003cli\u003eWith a burrata, crushed tomatoes and fresh basil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eLa Molisana was born in 1912 in Campobasso, in Molise, as a pasta workshop. Taken over in 2011 by the Ferro family, millers, it is now the third Italian semolina pasta brand, according to the business press. The organic label guarantees ingredients from organic farming.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, about 4 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e follow the time indicated on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"La Molisana","offers":[{"title":"Default Title","offer_id":56300628672861,"sku":"8004690420287","price":3.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/fusilli-bio-organic-la-molisana-500g-face-avant.webp?v=1752657293"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/collections\/Macaroni_Long_Tezier_500g_Pates_Longues.webp?v=1774685210","url":"https:\/\/easygusto.fr\/en\/collections\/artisanal-italian-pasta.oembed?page=3","provider":"EasyGusto","version":"1.0","type":"link"}