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.

• SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
• COARSE-GRAIN SEMOLINA We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".
• COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked.
• BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.