The Classic and Fancy Shapes are produced making use of the best semolina flour, rich of gluten and proteins, and worked into dough with pure and decalcified water; the drying process with medium temperature allows us to obtain a high quality pasta, which also fits to be double cooked for the classic needs of the catering industry

	Fresine Code: 914
	Lingue passeri Code: 913
	Linguine Code: 912
	Linguettine Code: 911B
	Regine Code: 98
	Bucatini Code: 96
	Vermicelloni Code: 95
	Vermicelli Code: 94
	Vermicellini Code: 93
	Spaghetti Code: 92F
	Capellini Code: 91
	Spaghettini Code: 91B