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in the smaller 500 g package. Aromatic rice, which traditionally makes a delicious accompaniment to many dishes. With its delicate flavour, it has become an indispensable part of Asian cuisine in particular and is a real treat...

Aromatic rice, which traditionally makes a delicious accompaniment to many dishes. With its delicate flavour, it has become an indispensable part of Asian cuisine in particular and is a real treat...

These farfalle lie in the packet like little butterflies with ruffled edges, and just looking at them puts you in a good mood. Made in Italy and extruded through bronze dies, the pasta has a pleasantly rough surface that allows sauce and pesto to cling well. Little bits of vegetable and creamy sauces also get trapped in the folds of the bows, so every ...

Made in Italy and extruded through bronze dies, these fusilli take on their screw-like spirals and a pleasantly rough texture. This is precisely what allows sauces, pesto and small pieces of vegetable to cling to them, ensuring every forkful is generously loaded. Whether served with a creamy cheese sauce, a fruity tomato sauce or in a colourful pasta sa...

Cut at an angle, hollow inside and with a pleasantly rough surface, these penne from Italy are ready to go into the saucepan. The bronze-drawing process, in which the dough is drawn through bronze dies, creates the fine texture that allows sauce and pesto to cling well. The inside of the tubes also provides a perfect home for tomato sauce or creamy sauces...

These spaghettini are made from Italian durum wheat semolina using traditional methods. Pulled through bronze dies, the pasta develops a pleasantly rough surface to which sauces cling particularly well. Gentle drying ensures that the pasta retains its firmness when cooked and comes out al dente. Whether served with a classic tomato sauce or simply w...

These Volanti lie in the packet like little whirls or windmills, and their shape alone makes you want to cook. Made in Italy and extruded through bronze dies, the pasta has a pleasantly rough surface to which sauce and pesto cling well. The curves and grooves also catch tiny bits of vegetable and creamy sauces, so every forkful brings its own unique fla...

These fusilli are made from Khorasan wheat. This ancient grain has a rich history and gives the pasta its distinctive character. The fusilli have a delicate, subtly nutty flavour. Thanks to their twisted shape, sauces and pesto cling to them beautifully. The golden-yellow spirals taste delicious with sun-ripened roasted vegetables, a creamy sauce or in a past...

These penne are made from an ancient grain with a long history. Produced in Italy from Khorasan wheat, they have a richer flavour than pale pasta, without being as distinctive as classic wholemeal pasta. Their delicate, slightly nutty flavour pairs well with tomato sauce, pesto or creamy sauces, which tend to pool nicely inside the diagonally cut tubes. Whether...

This ancient grain has a long history. In terms of taste, the pasta is more robust than white pasta, but less distinct than classic wholemeal noodles. Its subtle, slightly nutty aroma pairs perfectly with tomato sauce and pesto. It also shines in a simple Aglio e Olio, where the pasta itself takes centre stage. When cooked, the spaghetti turns a golden yell...

Made using traditional methods from 100% Italian durum wheat semolina by the small pasta producer Battagello in the Veneto region. When layering the lasagne sheets, start by spreading a little sauce on the bottom of a greased ovenproof dish to prevent the pasta sheets from burning or becoming hard. A classic lasagne has 4 layers...

in the smaller 500 g package. Parboiled rice is easy to prepare, as it does not need to be soaked or washed. It does not stick together when cooked and has a particularly light texture. This variety of rice is characterised by a rich, well-balanced flavour. This long-grain rice is therefore suitable for a wide variety of dishes...

Parboiled rice is easy to prepare, as it does not need to be soaked or washed. It does not stick together when cooked and has a particularly light texture. This variety of rice is characterised by a rich, well-balanced flavour. This long-grain rice is therefore suitable for a wide variety of dishes...

Not just a classic in Italy - risotto is also a popular dish all over the world. Whether served as a side dish or a main course, there are many different ways to prepare it. Creamy and firm to the bite, Ribe Risotto rice is an ideal base for all kinds of rich risotto dishes...

in the smaller 500 g package. A classic, mild dessert made from short-grain rice. Whether sweetened or unsweetened, served with cinnamon sugar or fruit compote, warm or cold - everyone knows and loves it in their own way. Creamy, mild and perfect for sweet moments of indulgence...

A classic, mild dessert made from short-grain rice. Whether sweetened or unsweetened, served with cinnamon sugar or fruit compote, warm or cold - everyone knows and loves it in their own way. Creamy, mild and perfect for sweet moments of indulgence...

This spaghetti from Italy is long and golden yellow, with a pleasantly rough texture. This is due to the bronze dies through which the dough is extruded. These dies give each strand a fine texture that allows tomato sauce, pesto, or a little olive oil with garlic to cling well. These spaghetti pair just as well with a classic Bolognese as they do with...

Fusilli and spirelli are essentially one and the same: short, spiral-shaped pasta shapes that, thanks to their shape, are good at holding onto sauce. Spelt pasta has a slightly nutty flavour and is a little heartier than classic durum wheat pasta. Traditional bronze dies are used to make the spelt fusilli. These give the pasta a rough surface that holds sauce...

Spelt pasta has a richer flavour and a slightly nutty taste compared to classic durum wheat pasta. Traditional bronze moulds are used to make these spelt penne. They give the pasta a rough surface that holds sauces particularly well. Thanks to the gentle drying process, the pasta retains its firmness when cooked and turns out al dente...

Traditional bronze moulds are used to make the spelt spaghetti. These give the pasta a rough surface, which holds sauces particularly well. Spelt pasta has a slightly nutty flavour and is a little heartier than classic durum wheat pasta. Thanks to the gentle drying process, the pasta retains its firmness when cooked and comes out al dente...