Third party verification following strict standards, certifying that our farming practices do not use synthetic fertilizers, pesticides, or GMOs.
Our 'secret ingredient'. Ancient grains produce flours that are high in protein and more easily digestible than their genetically modified cousins.
Creates textured noodles that are more effective at absorbing and clinging to the sauces they're served with.
Non-enriched/non-fortified pastas retain their natural nutrient profile, have a potential for higher fiber content, and avoid synthetic additives.
Every purchase supports verified environmental nonprofits through 1% For The Planet.
Lower environmental impact.
Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. Perhaps the most famous Sicilian anchovy pasta recipe, sardines and anchovies tell the story of the islands maritime significance, bucatini, wild fennel and toasted breadcrumbs not to its agrarian roots, and pine nuts and raisins speak to its trade history with North Africa.
Due to its hollowed core, bucatini cooks to a perfect al dente and is plumper than the average spaghetti noodle, making it the perfect noddle to cling to sauces and deliver exquisite texture and flavor with every bite. Charring the eggplant like you do to make a classic babaganoush lends a woodsy and umami depth to the meaty nightshade. Charred broccolini offers a bitter vegetal crunch, while the addition of our unique Pinzimonio Herb Blend adds a fresh and fiery kick to this warming vegetarian dish.
Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily, and is one of the best Sicilian pasta dishes you'll find outside of Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.
