Conchology, the study of marine, freshwater, and earth shells was first conducted by Italian Filippo Buonanni in 1681. Master pasta-makers translated Buonanni's scientific drawings into highly accurate and precise pasta like seashells of all shapes and sizes. Our small Conchiglie are delicately ribbed and ideal for brothy Italian wedding soups; a favorite with creamy cheese sauces or in a baked dish.
Deep in the heart of southern Italy, where vegetables and roots are revered, Cavatelli is a faithful companion. Often called ‘Orecchie di prete’ (priest's ears) these rounded, ridged curves roll into...
As varied and gorgeous as women’s curls, our Fusilli are triple-layered helix shaped pasta which capture and hold sauces between each layer. One of our most versatile and popular pastas,...
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