Il pennone

Gli Spaghetti

The pasta factory located inside the Tenuta Cuniola in that of San Martino, a charming agricultural town just outside the city of Ferrara, in the direction of Bologna. It produces these spaghetti, with a 100% durum wheat semolina, semi-whole. Excellent with a good pesto alla Genovese.

Handmade Foglie d'ulivo from Bari Ciccio d'orazio -...

Queen of the table, pasta is distinguished by the genuineness of its ingredients. From our craftsmanship, for dishes rich in fantasy. Contents: 500g

La Rustica - Classic Tomato Passata 500 g

This type of tomato is grown in the "peasants" farm in the open field from April to May. Collectionit takes place strictly by hand during the months of July and August. Tomatoes are processed fresh and handcrafted:blanched, passed, invaded with fresh basil without the addition of salt. It is a dense, pulpy, rustic past and made in a traditional way. Ready in 5 minutes. Exceptional with...

Le linguine

One of the main formats of Italian gastronomic culture: the linguine of Pasta di Canossa is so porous that a fork is enough to capture all the taste of the sauce. Excellent with pesto and sauces based on fish.

Handmade orecchiette from Bari Ciccio d'orazio - 500g

Queen of the table, pasta is distinguished by the genuineness of its ingredients. From our craftsmanship, for dishes rich in fantasy. Contents: 500g

I Fusilli

With slightly larger spirals, Fusillo di Pasta di Canossa is a perfect format to capture all the flavor of sauces based on vegetables and fresh tomatoes. Not only its particular form but also its production process, which is only artisanal and monitored from start to finish, make it a unique type of pasta.

Il Pacchero

The pacchero is a Campana invention, produced with durum wheat semolina, drawn in bronze and put to slow drying, and it is with these crismi that the pasta of Canossa builds its paccheri, with which to make a single dish, uniting them to a cut of fresh tuna.

Il Rigatone

Rigatoni di Pasta di Canossa are bronze-drawn and dried according to the tradition of great artisanal pastas. Its final texture allows the sauce to adhere perfectly to each single rigatone, to give the palate a real explosion of flavors. Extremely versatile in combinations, this pasta format is suitable for the creation of many first courses.