The brand has released four pasta variants, accompanied by four pasta sauces. The pasta range is created using golden durum wheat, specially sourced from a group f dedicated growers in Italy.
The dough is made from freshly milled flour, blended with water from the Alps and cut with bronze dies for a rough texture. It is then dried for several hours and packaged in 100% recyclable paper. The pasta range includes four Italian classics: spaghetti, rigatoni, fiorelli and tagliatelle.
Meanwhile, the brand’s pasta sauces are made using naturally sun-sweetened Italian tomatoes, with no added sugar. The sauces are gently cooked over a low temperature to enhance the flavours.
The sauces range includes Sugo al Pomodoro, with basil and extra virgin olive oil; Sugo All’Arrabbiata, featuring chillies from southern Italy; Sugo Alla Puttanesca, with green Nocellara olives, capers and sun-ripened tomatoes; and Sugo Alla Norma, with crumbled ricotta salata (pressed, salted and aged ricotta cheese) and fried aubergine.
