TYPICAL & TRADITIONAL PRODUCT CATALOG 

pasta latini sENATORE CAPPELLI LINE

A pasta of zesty flavor and rich fragrance.

Senatore Cappelli is a durum wheat of superior quality with hardy, short ears that tend to tear away from the stalk rather than grow longer. In its dry state, it has a protein value of almost 17%. The ash blond color of the grain remains even after cooking in a pasta of zesty flavor and rich fragrance reminiscent of a slice of bread fresh from a wood-fired oven. It maintains its firm texture in the mouth in a delightfully imposing way. The classic Italian artisan pasta-making method. All of Latini pasta is made by the classic Italian artisan pasta-making method, using bronze dies and slow drying at low temperatures (40-45 °C) for periods that vary from 24 to 48 hours, according to the size and shape of each type. The low temperatures maintain the molecular structure of the proteins and starches, preserving the original nutritional values and aromas and flavors of the grain.

€ 28,80

12 packs

500 gr each

choice of formats@ 2,40 euro each

pasta latini - classic line

The finest varieties of durum wheat

The Classic Line, the first born of Pasta Latini, is produced from our selection of the finest varieties of durum wheat grown in Italy. Since 1990, we’ve been testing superior varieties in our experimental fields with the aim of obtaining the utmost quality from durum wheat. Each year we select from four to six varieties of durum wheat for the Classic Line. The choice of each depends on how well things went in the fields that year. It’s a bit like putting together a football team. To win, you need players in top form.

€ 24,00

12 packs

500 gr each

choice of formats@ 2,00 euro each

pasta latini - tagnarog

The finest varieties of durum wheat

The quality, Taganrog is a durum wheat of golden color that stands nearly 170 centimeters tall with long blonde whiskers and large, glossy grains. It’s a variety of excellent quality, robust with short ears that tend to tear away from the stalk rather than grow longer. The pasta, in its dry state, can have a protein value of up to 18 percent from top harvests. During cooking, it retains its golden color during cooking to emerge with mellow flavor and delicate fragrance reminiscent of freshly baked bread. It holds its form perfectly when cooked, maintaining a firm bite and round, harmonious sensations on the palate.

In the kitchen, We suggest that you first taste the cooked pasta alone—without a sauce—before adding a delicately perfumed extra virgin olive oil from Liguria or Lake Garda or else unsalted butter. Then add a grating of fine Parmigiano or Grana cheese that doesn’t cover the basic flavor. The Taganrog Line is well suited to light sauces based on seafood, including mollusks and crustaceans, as well as white meats such as chicken and rabbit. It makes and ideal match with all types of vegetables and legumes: zucchini, turnip greens, chard, spinach, potatoes, peas, fava beans, lentils, grass peas and even rice bran. It also makes an excellent base for cold pasta salads.

€ 28,80

12 packs

500 gr each

choice of formats@ 2,40 euro each

pasta latini - farro line

WE CREATED THE PASTA OF THE FUTURE USING ITALY’S FINEST FARRO
The best varieties of farro

Since 1994 in our experimental fields we’ve been testing and selecting varieties of farro (Triticum dicoccum, the antique grain favored by the Romans). In 2002 we arrived at a blend referred to as K-09 that gave us the best flavor characteristics of farro for our first spaghetti from the variety. Since then we’ve perfected the blend of varieties cultivated in Italy that we use today for our Farro Line of pasta.

€ 33,60

12 packs

500 gr each

choice of formats@ 2,80 euro each