Pasta, Rice & Legumes

The bottom shelf of the pantry: rice, pasta, legumes. Dry, long-lasting, honest - and yet responsible for whether a dish ultimately has character or not. Those who rely on craftsmanship here don't have to do much themselves in the kitchen.

Risotto Rice from Piedmont

Carnaroli, Arborio, Vialone Nano: three names, three grain sizes, three consistencies. For creamy Risotto alla Milanese, Arborio is sufficient; those looking for more bite should use Carnaroli. Our Piedmontese producers supply rice that doesn't fall apart when cooked and absorbs the broth without becoming mushy.

Pasta from Durum Wheat and Egg

From the bronze-drawn Spaghettoni Morelli pasta to the thinly rolled Campofilone egg noodles: here, the entire range of Italian pasta tradition comes to your plate. Plus flavored pasta with porcini mushrooms, truffles, or saffron for special evenings.

Pasta made from good durum wheat tastes like grain - and that's not something to be taken for granted.

Legumes from Italy and France

Lentils from Puy, chickpeas from Sicily, Borlotti beans from Piedmont: legumes with varietal name, origin, and character. Ideal for stews that simmer on the stove for hours, or as a base for Mediterranean salads.

In this selection, you'll find everything your pantry needs: pasta, risotto rice, legumes, and other grains.