Orecchiette translates as ‘little ears’. This pasta shape is a speciality of Puglia and pairs perfectly with vegetables, particularly broccoli, roc...

Trofie are little pasta pieces twisted to look like a spiral. This pasta shape is a speciality of Liguria along the north western coast of Italy. A...

A traditional 'fusilli-style' pasta from Sicily. Traditionally served with pesto alla trapanese, a pesto sauce made with tomatoes, almonds, garlic ...

Morelli Gigli pasta are a typical shape of Tuscany - the name translates as ''lilies''. Produced with Tuscan durum wheat semolina and processed usi...

The Pici a Matassa from Pastificio Morelli are a typical Tuscan pasta shape. The pasta is hand-rolled and slightly thicker than spaghetti. Rolled u...

Ziti are long hollow tubes of pasta, and originally come from Naples. Unusually for Italy, the long tubes are often broken into shorter pieces befo...

Tortiglioni are similar to rigatoni but larger and with deeper grooves which spiral around the pasta. Great with tomato and basil sauce, Italian sa...

Strozzapreti literally means ‘priest choker’. Priests in Italy were always assumed to eat well and possess even more than the normal healthy Italia...

Pappardelle are broad and flat, originating from the region of Tuscany. It's large tagliatelle really! Morelli make this pasta with wheat germ (‘ge...

Paccheri is a type of pasta in the shape of a large tube, originating from Campania.  Pastificio Morelli make this versatile pasta shape with Tusca...

In the world of pasta shapes Penne is the great all-rounder. Morelli Penne is made with wheat germ (‘germe di grano’ in Italian), a secret ingredie...

Mezze Maniche is a typical pasta from Lazio, around Rome. The name translates as 'short sleeves'. It is produced with Tuscan durum wheat semolina, ...

Spaghetti originates from Naples in the south of Italy and is most often served with seafood. Spaghetti also works brilliantly with tomato sauces w...

Croxetti are small, thin rounds of pasta that are given an embossed decoration. They originate from Genoa and are commonly cooked for special occas...

Straccetti means "little rags" in Italian, and this classic twisted shape adapts easily to a wide variety of sauces. This version from Pastificio M...

A traditional Sicilian pesto made from tomato, almonds and basil. Originating from the western Sicilian province of Trapani, this delicious pesto i...

This is a Sicilian Basil Pesto, which uses almonds, rather than pine nuts, as in Pesto alla Genovese. Serve with your favourite pasta for a fresh t...

This classic olive pesto is flavoured with lemon zest and almonds. The unique taste goes well with poultry and meat dishes, or simply add to cooked...

Sicilian pistachio nuts are prized for their flavour and vibrant green colour. Pistachios feature in many different savoury and sweet recipes. Ingr...

This classic pasta sauce made with tomatoes and aubergines,  was named in honour of Bellini, the Sicilian composer of the opera ''Norma''.  Ingredi...

A prepared mix of herbs and garlic for pasta. Just heat in some olive oil and add to cooked pasta. It's makes a quick, easy and delicious meal. Ita...

A prepared mix of herbs and garlic for pasta. Just heat in some olive oil and add to cooked pasta. It's makes a quick, easy and delicious meal.Ingr...

These preserved tomatoes make a delicious antipasto or add flavour to pasta sauces or pizza. Preserved in oil the traditional way nonna (granny) us...

Caponata is a classic Sicilian dish. It's a vegetable stew made with Aubergines and has a distinctive sweet and sour flavour. Serve as a side dish ...