Specialty Gourmet Goodies

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Maize, a cereal which contains no gluten, more commonly known as corn, was already cultivated on the Mexican plateau 3,500 years ago. The cultivation of maize spread fairly rapidly in Italy, especially in the Veneto Region where it was used to make polenta, the most popular dish in the local cuisine.

Now the Jolly Sgambaro Company is taking advantage of the gluten-free property of maize to produce Spaghetti made simply with organic polenta flour (cornmeal) and water. These pasta strands are a beautiful yellow gold with a nuttier, hardier flavor than wheat pasta and an al dente cooking time of only 6 minutes. It pairs well with any sauce of preference.

Each box contains 17.6oz. or 500g.

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This artisanal pasta is produced in Italy by Rustichella d

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Croxetti originated in the Middle Ages, when cooks of noble Ligurian families would press a thin sheet of pasta between two wooden molds engraved with the family’s coat of arms on one side and symbols on the other.

Quite often the symbol stamped on the second side was the Christian cross, thereby giving the pasta its name.

Alta Valle Scrivia is an artiginal producer of pasta located near Genoa. Their Croxetti are stamped with a stalk of wheat.

The shape and texture of Croxetti make them ideally suited to hold substantial sauces such as Pesto Genovese, Walnut sauce, or fish sauce.

Each bag contains 1.1 pounds or 500 grams of Croxetti Pasta by Alta Valle Scrivia.

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Farro Fusilli is a "spring" shapped pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited.

The brand "Selezioni Monograno Valentino Felicetti

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Farro Rigatini is a tubular pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited.

The brand "Selezioni Monograno Valentino Felicetti" is the result

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breez

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breez

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Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat, which flourishes in the salty Adriatic breezes, and the pure mountain water used is said to work magic. It is here that the Rustichella d’Abruzzo tradition grows, producing a

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breez

click here to learn more

Free shipping on orders over !

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breez

click here to learn more