Spaghetti is the best known and best-selling pasta shape in the world, which over the years has become the symbol of Italian culinary culture and a worthy representative of Italy abroad.

Short format originally from Sicily, rough, porous and with a crescent shape, it is ideal with the Rustichella d'Abruzzo "alla Norma" sauce or with the "Peperoni" sauce.

Format similar to spaghetti but with a greater thickness and a square section instead of a round one, which derives from the typical tool used for its preparation (called "guitar"), which gives this pasta a decisive texture capable of completely capturing the condiment, which can range from a simple but delicious tomato and basil, to a more full-bodied and rustic one such as sausage and radicchio up to a more “healthy” one such as the “pesto alla Genovese” Rustichella d'Abruzzo.

Originally from southern Italy, they were made in ancient times by expert hands, quickly twisting a piece of spaghetti around an iron. Today, fusilli represent one of the best known short pasta shapes in the world. Recommended with a "Sausage" or "Genovese" Rustichella d’Abruzzo sauce.

One of the best known and best-selling short pasta shapes in the world, they are traditionally combined with the "alla Arrabbiata", "alla Amatriciana" or "alla Norma" Rustichella d'Abruzzo sauce or with a fresh and light tuna-based sauce, mozzarella and cherry tomatoes or with scampi and zucchini.

Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes.