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Rustichella d'Abruzzo Egg Fettuccine


Meaning little ribbons, fettucine is the Roman relative of tagliatelle from Bologna. Thicker and wider than tagliatelle, it is the typical Sunday lunch pasta in many corners of Italy today. Ingredients so simple, it tastes the way pasta should:  durum wheat semolina, 31,70% eggs (yolk and white).  

Made in Abruzzo Italy


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