Bucatini are originally from Naples. This type of pasta is quite versatile and also excellent with sauces made with butter, meat or fish.

Fusilli pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It's also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.

It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently. Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables.

Linguine are the most well-known type of long pasta from Liguria. A narrow tagliatella-type pasta and were created to be eaten with traditional pesto.

Enjoy Rotelle served with tomato sauce with or without meat, or alternatively this pasta is perfect in broth and minestrone soups. Try them when preparing delicious, colourful pasta salads.

Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan.

The Tomato Sauce is prepared only with Italian Tomato Pulp and Tomato Sauce. The sweet taste of tomatoes is enhanced by the extra virgin olive sauce, prepared at low temperatures*, with a long time and without flavouring. Only a master like the great chef Heinz Beck could easily create a unique taste. The tomato sauce Datterino is obtained from small and juicy cherry tomatoes with a characteristic elongated shape, ideal for cooking many recipes, including meat or pasta. Unlike the classic sauce or simple tomato sauce, the one made with cherry tomatoes is sweeter and needs less seasonings.

The sweet pepper of Altino combined with Italian tomato, eggplant, onions, carrots and only extra virgin olive oil and no flavouring: this is how the De Cecco Vegetable Sauce was born, an inviting recipe created by the great Chef Heinz Beck, fresh, tasty and fragrant. Altino is a small town in the province of Chieti, gathered on a rocky spur overlooking the Aventine Valley. The peppers characteristic of the area are small, sweet, horn-shaped, of an intense red, called in the local dialect "cocce capammonte", that is, upside down, because this pepper grows upwards. In traditional cuisine it is used

Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce.

Precooked corn flour to make a delicious Polenta just in a few minutes.

smoky, a little bit spicy and packed full of juicy oyster mushrooms, this chilli sin carne is ready to be rustled up with rice, thrown on tacos or baked up in enchiladas.

a deep, rich bolognese style sauce, this ragù is ready to be paired with pasta, piled on a potato or slathered on toast at any time.

A spicy spreadable pork salami from Calabria in Southern Italy. Perfect on bread and ideal to use as an addition to pasta sauce. It’s made with fatty ground pork, ground Calabrian chilies, and salt.