Product List

"Frisa" or Frisella is the name of the classic Apulian bread that in the past centuries peasants and farmers used to eat while working in the fields. This type of bread, which characteristic is that of being dry and tough, was cheap and strong enough to resist to bad weather, water, hot temperatures and, last but not least, to the passing of time.

That's why Frisella is - these days still - a great lunch! You just have to soak it into fresh water and to add on it any topping you like best. We suggest you to put fresh tomatoes, capers, tuna, but also cheese on it, and of course a generous sprinkle of Apulian olive oil!

Have you ever tried the rubatà? They are the typical Piedmontese breadsticks, to be precise from Chieri, a town near Turin. Bakery product, well-known in Italy and exported all over the world, it is fully included in the category of traditional Piedmontese agri-food products, that is, those "whose processing, conservation and seasoning methods are consolidated over time and are practiced in their own territory in a homogeneous and according to traditional rules for a period of not less than twenty-five years ".

Have you ever tried the rubatà? They are the typical Piedmontese breadsticks, to be precise from Chieri, a town near Turin. Bakery product, well-known in Italy and exported all over the world, it is fully included in the category of traditional Piedmontese agri-food products, that is, those "whose processing, conservation and seasoning methods are consolidated over time and are practiced in their own territory in a homogeneous and according to traditional rules for a period of not less than twenty-five years ".

Thin fragrant and tasty, handcrafted according to the ancient recipe of Bitti, city of origin of Bulloni's family. Bread Carasatu is better known as "Carta da Musica" (... try a disc of light bread carasatu means playing a hymn to the sun).

Ingredients : water, yeast, flour, wheat flour and salt

Gold-cut shapes emerge in 2008 with SPAGHETTORO and FUSILLORO, a spaghettone and fusillone that immediately enthralled chefs and enthusiasts. Along with the external porosity that makes these formats special for embracing sauces, square pasta adds the corners that give them an original and pleasant chewing consistency.

The making of Pesto Genovese according to the tradition is only using the Mortar, a marble’s object full of history used together with a wood pestle.
Once it was used to mix and grind ("pestare" in Italian) all the ingredients together.. today we’ve realized a packaging which calls back the ancient style in order to promote and keep alive our traditions. 
Suitable for 3 or 4 portions of pasta, you can also easily freeze it! 

Genovese pesto is a sauce created by the fusion of the fresh flavours of the Ligurian region. Due to thisreason and for its delicacy, it became the most famous sauce of the Ligurian cuisine, and not only, considering the fact that it is the second most used in the world.

Our traditional Genovese Pesto is made according to the typical Genoese recipe which includes high quality ingredients, such as Extra Virgin Olive oil, Genoese Basil (PDO), cultivated in our agricultural company Serre sul Mare in the town of Pra’, Grana Padano (PDO), Parmigiano Reggiano (PDO), Italian pine nuts, Pecorino Romano (PDO), sea salt and Italian garlic.

Produced with only cuts of wild roe deer. This ragù goes very well with gnocchi, egg pasta, or simply with polenta and seasoned mountain cheese. All the ragùs are handcrafted and totally free of preservatives. We use meats with natural food, often from pasture or even wild (as in the case of deer and roe deer) and we process them according to tradition.

Produced with only wild deer cuts. In this ragù you will find the strong and decisive flavor of game. Excellent with fresh polenta and grilled mushrooms. All the ragùs are handcrafted and totally free of preservatives. We use meats with natural food, often from pasture or even wild (as in the case of deer and roe deer) and we process them according to tradition.

Very tasty game ragout with the perfect contribution of fat, slightly spiced with star anise and cinnamon. This ragù is perfect for dressing pappardelle, tagliatelle or with polenta and cheese. All the ragùs are handcrafted and totally free of preservatives. We use meats with natural food, often from pasture or even wild (as in the case of deer and roe deer) and we process them according to tradition.

Molini Pivetti Flour, obtained from precious, carefully selected wheats, is ideal for your oven-baked creations. Our Manitoba flour guarantees perfect raising, so you can create soft or crispy recipes with a sophisticated, inimitable flavour, every day.

Natural fresh baking yeast, Saccharomyces cerevisiae it established itself all over the world as one of the best way to grow dough.

A quick and delicious pizza or focaccia flour base preparation for authentic soft & crunchy Italian Pizza and Focaccia. With Ready Mix Pizza & Focaccia Flour you can create deliciously soft and thick pizzas in your home oven. Ready in two hours.

Simply add water and oil, and with just two hours rising you will have a 100% natural dough without any chemical yeasts but with the added flavour of olive oil.

The couscous is really easy and fast to prepare (5 minutes). Traditionally the couscous is cooked with meat (lamb, rabbit, chicken) or fish. It is possible to prepare also an excellent vegetarian couscous seasoned with a light sauce.

The couscous (medium grain) is an exotic international plate from Maghreb (Tunisia, Algeria, Morocco). Differently from others in commerce, the couscous « Il Molino » is produced exclusively with hard wheat semolina of higher quality.

The Barilla Emiliane Pappardelle presents themselves as the most majestic shape of long egg pasta. The width of the ribbon is designed to enhance the flavor of the pastry, rough and full-bodied as required by the best Emilian tradition

Ideal with: Full-bodied sauces with creamy toppings. Prepare the Pappardelle with sausage ragout and porcini mushrooms, a classic full of flavor. For a more delicate sauce, try the Pappardelle with white zucchini ragù.

Spaghetti is the quintessential Italian pasta. It is long – like a string (hence the name, as spago means string) – round in cross-section and made from durum wheat semolina.

Linguine (“little tongues” in Italian) is a sort of long dried pasta, like a spaghetti flattened into an elliptical shape.