The best starter kit to become a real pasta master! This box features two types of pasta, three divine sauces, and a gorgeous olive oil. The Mancini spaghetti marry beautifully with the basil pesto from Genova while the Eliche of Gragnano with their signature twisty shape can take on a bolder affair with the arrabbiata sauce or the ricotta and pecorino cheese tomato sauce. Both are soulmates to the Frantoio d’Orazio extra virgin olive oil that we suggest to pour over your dish for an extra touch of gourmet!
"Il D'Aragona" extra virgin olive oil has a great character, but also harmony, complexity and balance. Never intrusive it is the right ingredient for all dishes. Appreciated by lots of chefs for its versatility and democratic nature, it is the perfect mix of flavors and scents.
Richness through simplicity. This ricotta and pecorino tomato sauce by Cascina San Cassiano is an authentic delicacy that reproduces the best of the traditional Italian kitchen. Tomato is king here, with ricotta and pecorino riding in as knights in shining armor. Serve with a glass of red wine and red chili flake for an extra kick. Gluten free.
A famous, classic pesto recipe from Liguria in northwestern Italy, prepared with basil, pine nuts, pecorino cheese, garlic, and extra virgin olive oil. Cascina San Cassiano makes a pesto so delicious that it’s ideal with risotto, pasta, and lasagna, and also as a marinade. Superb with canapés.
Set on the beautiful Amalfi Coast, the small village of Gragnano is home to a pasta with no equals. At Pastificio dei Campi, patience is the key for a pasta with no equals. The eliche in particular, with its signature shape lends itself perfectly to sauces full of character & body such as sauce alla norma. Ideal for a family meal.
INGREDIENTS: Durum wheat semolina, water.
Richness through simplicity. This Ursini tomato sauce with olive oil and chili is an authentic delicacy that reproduces the best of the traditional Italian kitchen. Translated as “angry,” arrabbiata is the power-packed combination of tomato and chili. Serve with generous amounts of grated cheese and a glass of red wine to put out the fire.
Pasta-making in the Marche tradition requires two additional ingredients that aren’t found in the pantry: endless patience and love for the trade. After a forkful of the spaghetti Mancini, you will know this is true. Match it with any sauce you can think of and a tasty affair is guaranteed.
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