Linguine

Linguine pasta is flattened spaghetti originating from the Ligurian tradition in the city of Genoa. Also known as Bavette or Trenette in Italy, this delicious pasta is holds sauce well, and is a delicious pair for pesto, fish and shellfish sauces, tomato based or heavier cheese sauces.

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The True Taste of Italian Pasta

Not all pasta is created equal. While modern industrial pasta is shaped using Teflon dies for speed and efficiency, this creates a smooth surface that causes sauce to slip off, collecting at the bottom of your plate. Our pasta, instead, is made using bronze-cut dies – a traditional method that creates a naturally rough, porous texture. This difference matters: sauces grip the pasta properly, enhancing flavor with every bite and offering a truly authentic eating experience.
Texture isn’t the only secret. Unlike pasta dried quickly at high temperatures, our pasta undergoes a slow, low-temperature drying process, lasting up to 12 hours. This careful method preserves the wheat’s aroma, natural flavor, and nutritional value – something fast drying simply can’t achieve. The result? A pasta that holds its shape, cooks to a perfect al dente texture in just 10 minutes, and elevates every meal with its genuine Italian character.

Ingredients

Durum Wheat Semolina, Water.
Contains: Wheat.
May Contain: Soya, Mustard.

Preparation

Bring 1 litre of water to a rapid boil. Add a pinch of salt. gradually add pasta to the boiling water. Stir gently and return to a rapid boil. Cook without a lid, stirring occasionally for the minutes indicated on the package or until reaching the desired degree of tenderness. Drain and season to taste.

Cooking time: 10 minutes.
Al Dente: 8 minutes.

Nutrition Facts	Per 1/5 package (85g)	%Daily Value*
Calories	307
Fat	1 g	2%
Saturated	0 g	0%
Trans	0 g
Carbohydrate	60 g
Fibre	3 g	10%
Sugars	3 g	3%
Protein	11 g
Cholesterol	0 mg
Sodium	2 mg	0%
Potassium	206 mg	4%
Calcium	24 mg	2%
Iron	1 mg	5%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Low Calories

Easy & Quick

Pasta with salmon

Ingredients (Serves 4):

320 g. pasta
100 g. thinly sliced smoked salmon
250 ml. cooking cream
3 tbs (60 g.) butter
½ shot glass of vodka
Salt
Pepper
Fresh parsley

Preparing:

Sautè the sliced smoked salmon in a skillet with 1 tablespoon (20 gr.) of butter, then add the vodka. Stir the sauce and let it thicken on very low heat.
Add the cooking cream, a pinch of salt and black pepper and keep stirring for a few minutes. Set aside.
Cook the pasta in plenty of salted water. Drain them well when they are cooked al dente.
Add the pasta to the saucepan with the sauce, then add the remaining butter. Stir well and pour in a preheated bowl. Sprinkle with finely chopped parsley and serve very hot.

Preparation time: 15 minutes minutes

Pasta with anchovy sauce

Ingredients (Serves 4):

2 tbs (50 g.) parsley
100 g. anchovy filets in olive oil
300 g. red onions
320 g. pasta
EVOO
Black pepper

Preparing:

Cut the onions into slices and sauté for 10 minutes with 6 tablespoons of olive oil and a pinch of salt. Continue cooking on low heat, adding occasionally a little boiling water.
Cut the anchovies into small pieces and sprinkle them with a drizzle of olive oil. Add them to the onions when they are almost cooked. Stir the sauce until the anchovies have almost melted. Season with a pinch of pepper and a little chopped parsley.
Cook the pasta and season it with the sauce. Serve with a sprinkle of parsley.

Preparation time: 15 minutes

Pasta with Sicilian pesto

Ingredients (Serves 4):

320 g. pasta
1 pack of Fiorfiore Sicilian pesto
Parmesan
Salt

Preparing:

Cook the pasta in boiling salted water. Set aside a cup of the cooking water.
Drain the pasta and add the jar of Fiorfiore Sicilian Pesto directly into the pot. Mix over low heat and slowly add the cooking water if needed. Continue stirring for a few seconds.
Serve with a sprinkle of grated Parmesan cheese.

Preparation time: 10 minutes minutes

The importance of pasta in Italy

Liguria, the Italian Riviera, a coastal region historically tied to trade, boasts many famous destinations, from the jetset Portofino to the “Five Lands” of Cinque Terre, to the port city of Genoa.

Culinary traditions are intrinsically linked to the seafaring history of the region. The cuisine is based on simple, fresh ingredients: wild herbs, Taggiasca olives, anchovies. A wide variety of regional pastas blend perfectly with the native basil pesto, the King of sauces.

Vernazza in province of La Spezia, Liguria.

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