Favuzzi's long pasta varieties (spaghetti and linguine) are hung by hand on wooden canes, then packaged manually. Their characteristic U shape, which can't be duplicated industrially, is a sign of artisanal production. We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily.
Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.
Origin
Montoggio, Liguria, Italy.
Favuzzi Spaghetti Bronze Die Pasta
We use superior quality bronze dies to make our pasta. This imparts a lovely porous texture, which means sauces adhere more easily to the pasta shapes.
Origin
The village of Montoggio in the mountains of Liguria, just outside of
Genoa.
We use superior quality bronze dies to make our pasta. This imparts a lovely porous texture, which means sauces adhere more easily to the pasta shapes.
Origin
The village of Montoggio in the mountains of Liguria, just outside of
Genoa.
We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily.
Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.
Origin
Montoggio, Liguria, Italy.
Garlic Parsley Fettuccine
Garlic lovers of the world, unite! This pasta is for you. Actually, the garlic is not at all overbearing in this delicious pasta which has nearly universal appeal. It literally works in every recipe!
Ingredients: Durum Semolina Flour, Whole Eggs, Water, Dried Parsley, Minced Garlic, Garlic Oil.
Contains: Wheat and egg
AD110
These German Spaetzle from Bechtle is a true taste of Germany! Made with only the very best ingredients, this Spaetzle is perfect for a real German feast! Try this Spaetzle tossed with butter and lemon juice, or topped with a mushroom cream sauce.
If you already love couscous, you will appreciate Israeli Toasted Couscous. Toasted Israeli Couscous is cooked like pasta and has a nutty and slightly chewy texture, similar to barley, when cooked. It is traditionally served as a substitute for rice and is delicious prepared like a Greek salad with fresh vegetables. Toasted Israeli Couscous is superb when combined with cooked asparagus or mushrooms, dried fruit and toasted nuts, or in a pilaf-style side dish to serve with lamb, chicken or grilled salmon.
All NaturaL
Origin:
Canada
Fantastic for stir-fries or Pad Thai. A great and original side dish. Use as an alternative to rice or pasta.
Time-honoured methods and quality ingredients are what make this premium pasta. Artisinal Black Squid Ink Pasta is a stunning charcoal colour and is made with just three ingredients, the finest durum semolina wheat, water and squid ink. Le Bonta' Del Casale products are made with respect for tradition and taste of Italian agricultural riches. It makes a stunning presentation tossed with scallops and shrimp or with garlic, extra virgin olive oil and heirloom yellow and red cherry tomatoes.
Origin: Italy Italy
Rice Noodles and Pad Thai sauce (tamarind, shallot, soy sauce, spices). Easy-to-use authentic meal kits to prepare noodles.
Urban Slicer Pizza Dough mixes
An impeccable blend of flour and yeast for creating Italy's most famous pizza. Each package makes TWO 14" Neapolitan Style crusts.
Ingredients: Bleached wheat flour (malted barley flour, niacin, iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid), salt, sugar, yeast, sorbitan monostearate, ascorbic acid
Urban Slicer Pizza Dough mixes
Fire up your grill because this dough is designed to cook directly on the grates. Each package makes TWO 14" Outdoor Grilling crusts.
Ingredients: Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, sugar, yeast, sorbitan monostearate, ascorbic acid
N 147
Conchiglioni Rigati, thanks to its roomy shape,
is perfect stuffed with ricotta and vegetables,
sausage and mushrooms, or peas and ham.
Try it, too, in a salad with mozzarella, tomatoes
and Gaeta olives.
Although its name comes from a word that means to slap, Paccheri is a perfect example of the pleasure of Neapolitan pasta tradition. It's beautifully adapted to seafood recipes and full-bodied, meat-based sauces.
No 132
Tagliatelle, typical of Emilian cuisine, is exquisite with all types of sauces (white or
red) featuring fish or meat. It's an excellent choice for making "sformati", or molded preparations.