The invention of pasta has been claimed by everyone from the Greeks to the Chinese, but no one has made it their own like the Italians. Which is why we’ve declared April our ‘Buon Appetito’ month in store with offers on Italian-inspired products, including pasta and sauces. Ours are made as they should be: by a family-run Italian business, using traditional methods and fresh ingredients.

Our dried pasta comes straight from north-east Italy, where Riccardo Felicetti and his family have been making it to a traditional recipe since 1908.

“The only ingredients we use to make pasta are wheat and water. Our wheat comes from carefully selected Italian growers and our water from a spring 2,000 meters above sea level, in the Latemar mountain district of the Dolomites,” Riccardo explains.

“We air-dry our pasta because it is the most natural way of drying it and at these heights in the Dolomites alpine region, the air is as pure as it can get.”

PICK YOUR PASTA

Lombardy: Farfalle
Commonly known as ‘bow-tie’ pasta, the name comes from the Italian word for butterfly, and can be traced back to 16th-century Lombardy.
Serve it with: A light topping that will cling to the curving surfaces like our Tomato and Basil Sauce.

Liguria: Linguine
Wider and flatter than spaghetti but thinner than tagliatelle, linguine means ‘little tongues’ and first

came from the north-west, where they serve it with creamy seafood sauces, like alla vongole (with clams) or pesto.
Serve it with: Our Tomato and Mascarpone Sauce and seafood of your choice.

Emilia Romagna: Tagliatelle
From the Italian “to cut”, these egg-rich ribbons from Emilia-Romagna are not to be confused with tagliolini, which is long and cylindrical. There’s a gold tagliatelle replica in the Bologna Chamber of Commerce to demonstrate the correct dimensions of this precise pasta.
Serve it with: A traditional ragu like our Bolognese Sauce.

Lazio: Spaghetti
While spaghetti is popular all over Italy, carbonara is a Roman icon – even though its origins are hotly disputed. Some claim it was brought south by the Carbonari (‘coal men’) from Umbria.
Serve it with: Our Carbonara Sauce, naturally.

Campania: Penne
Unsurprisingly, the name of these hollow tubes means ‘pen’, and they hail from the Campania region in southern Italy, where the ridges are perfect for soaking up rich tomato and meat-based sauces.
Serve it with: Our Spicy N’duja and Tomato Sauce.

Sicily: Rigatoni
These chunky tubes come from the Italian word rigato, meaning “ridged”, and are closely tied to the cooking of southern and central Italy, especially Sicily where they serve them with sardines.
Serve it with: Add a seaside salty tang with our Tomato, Tuna and Olive Sauce.