Pasta Liguria

Pasta di Liguria makes croxetti in the traditional way with the use of Italian durum wheat semolina, produced exclusively from organic farming.

Originally they were shaped using the bottom of the glass, later they were enriched with different types of molds and designs.

They are one of the most characteristic formats of the Ligurian hinterland.

“A dip in the taste of Liguria”

Pasta di Liguria realizes the fettucce come with the use of Italian durum wheat semolina, produced exclusively from organic farming.

They are a classic pasta format that has always been present on the tables of the countries of the Ligurian hinterland, thanks to its delicious rustic and tasty taste

“A dip in the taste of Liguria”

Pasta di Liguria makes olive leaves with the use of Italian durum wheat semolina, produced exclusively from organic farming, fresh spinach is added to the dough also from organic farming.

From the green color of the olive trees that frame the sea, it is one of the most evocative scenarios of the Ligurian Riviera.

The Olive Leaves were born thanks to the idea of wanting to bring to the tables all the scent and atmosphere of the Ligurian coast.

“A dip in the taste of Liguria”

Pasta di Liguria makes green taglierini with the use of Italian durum wheat semolina, produced exclusively from organic farming, fresh spinach is added to the dough also from organic farming.

They are one of the formats that most characterize the Ligurian hinterland.

“A dip in the taste of Liguria”

Pasta di Liguria with young ladies with chestnuts wanted to pay homage to the territory of the Ligurian hinterland by producing it exclusively with Italian durum wheat semolina from organic farming.

Where during the kneading phase, a part of organic chestnut flour produced in the territory is added.

Chestnut flour has always been a very important ingredient for the inhabitants of the Ligurian hinterland, making different dishes very tasty.

“A dip in the taste of Liguria”

Pasta di Liguria makes its spaghetti through the use of Italian durum wheat semolina, produced exclusively from organic farming.

They are one of the most classic formats of the Italian culinary tradition, always recommended in combination with any type of condiment

“A dip in the taste of Liguria”