Whole herring smoked in beech wood. An exquisite appetizer with a strong taste for tsipouro and ouzo. Ideal for making herring salad. Essential side dish for bean soup or lentils.
Formed product with a creamy texture and shiny black coloration. Developed from cuttlefish ink, which gives it its exquisite flavor and intense color, ideal for rice, pasta, fidegua, croquettes, etc.
Their well-known name, spaghetti, comes from the plural of the Italian word spaghetto, which means thin string. However, they tie in fantastically with Greek classics such as minced meat pasta, are loved by young and old alike, and are just as delicious plain, sprinkled with cheese or doused in red sauce!
A typical shape of central Italy, particularly in the area around Rome, Bucatini are the perfect combination of long pasta, from which they have taken the length, and short pasta, from which they have taken the central hole, and have a texture that brings out the flavours of each sauce.
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto.
It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours.
It is excellent just with butter and sage, or combined with fresh tomato based sauces, with vegetables and aromatic herbs, or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers.
It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.
Those who are into long pasta will know the difference, even if it's... thin! Classic because it belongs to the spaghetti family, slightly more delicate and thin than No. 6, Spaghetti No. 7 strikes an excellent balance between traditional recipes and modern cuisine, offering flexibility in our everyday cooking.
Historically, official mention of the term "spaghetto" can be traced back to the first dictionary of the Italian language by Nicolo Tommaseo and Bernardo Bellini (1819). The word "spaghetto" was included as the "masculine singular diminutive of spago (thread)" and mention is made of "Minestra di Spaghetti" (spaghetti soup) which is pasta the size of a long, thin thread such as sopracapellini".
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.
