Pasta - Andreas

Est 1994 

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Est 1994 

Home
Online Orders
All Categories
Groceries
Membership
- Home
- Online Orders
  All Categories
  Groceries
- Membership

Fusilli Corti Col Buco, Pastifico Di Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br><br>500g

Tubetti Rigati, Pastifcio Di Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Rigatoni di Gragnano, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Penne, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Paccheri, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g<br>

Linguine, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Spaghettini di Gragnano, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Gnocchi Sardi, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Trofie, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Orrechcetti, Pastifico dei Campi

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Mischiato Pontente di Gragnano

Pasta di Grangnano I.G.P. <br><br>The Luxury sister brand of the famous Pastifico di Martino, Pastifico dei Campi is quite simply the best pasta in the world.<br><br>Using only the highest quality Local, Durham Semolina Flour and Natural Spring Water from the Lattari Mountains.<br><br>Sculpted in the traditional Graganese way&nbsp;on bronze plates, the Bronze gives the pasta a rough texture. Rough is the only texture a real piece of pasta should have, it is more porous meaning it absorbs your chosen sauce and really becomes one with the sauce.<br><br>Slow dried at low temperatures&nbsp;and then hand packed to protect the finished product from any damages heat and machines could cause.<br><br>A long delicate process but you cannot rush perfection<br><br>“Pastificio dei Campi is very attentive in choosing clients that share our philosophy and our passion for high quality food. We are very proud to be supplying to Andreas that gives opportunity to Londoners to taste the best pasta ever produced with the respect to old Gragnano’s traditions of pasta making!”<br><br>Margherita Foglia Export Officer, Pastificio dei Campi<br><br>500g

Tortiglioni By Tirrena

" This pasta is the result of a land favoured by breezes of the Tyrrhenian Sea and card for by the wisdom of the Frescobaldi family " <br><br>Cultivated by ancient grain varieties Senatore, Cappelli, Khorasan & Evoldur In Tuscany. <br><br>The Pasta is made using an artisanal method with bronze dies and then slow dried at low temperatures for 3 - 6 days. <br>The Natural drying process for 72 hours + preserves unaltered organoleptic qualities of the ancient grains. <br><br><br>Ingredients : Semi- whole durum wheat semolina & water

Linguine By Tirrena

" This pasta is the result of a land favoured by breezes of the Tyrrhenian Sea and card for by the wisdom of the Frescobaldi family " <br><br>Cultivated by ancient grain varieties Senatore, Cappelli, Khorasan & Evoldur In Tuscany. <br><br>The Pasta is made using an artisanal method with bronze dies and then slow dried at low temperatures for 3 - 6 days. <br>The Natural drying process for 72 hours + preserves unaltered organoleptic qualities of the ancient grains.

Penne By Tirrena

" This pasta is the result of a land favoured by breezes of the Tyrrhenian Sea and card for by the wisdom of the Frescobaldi family " <br><br>Cultivated by ancient grain varieties Senatore, Cappelli, Khorasan & Evoldur In Tuscany. <br><br>The Pasta is made using an artisanal method with bronze dies and then slow dried at low temperatures for 3 - 6 days. <br>The Natural drying process for 72 hours + preserves unaltered organoleptic qualities of the ancient grains.