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Pasta
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De Cecco Rigatoni No.24
Best served in: Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended, however slow-cooked meat sauces are ideal for such a pasta shape.
For fresh frozen pata, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Riso No 74 Pasta 500gr
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De Cecco Spaghetti.500g No12
Best served in: Any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan.
For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Spaghettini.500g No11
Best served in: Any condiment, from fish to meat, from vegetables to cheese.
For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Stellette 500gram No75
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De Cecco Tortiglioni No.23 Pasta
Best served in: Full-bodied sauces; succulent meat-based sauces, tomato sauces or oven-baked sauces.
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For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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Delverde Lasagna Sheets 500gr No 106
Rippled sheets made with durum semolina wheat and pure spring water, slow drying. No pre-cooking required.
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Di Martino 1kg Spaghetti Lunghi Dolce and Gabbana
Spaghetti lungho (long)
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Di Martino Casereccia Dolce and Gabbana Pasta
Fusilata casareccia by Di Martino pasta in Dolce & Gabbana designed packaging for something truely unique.
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A short cut looking a bit like a piece of parchment twisted round on itself, just begging the sauce to seep into it. Originating in Campania, fusilli go back over 500 years.
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A touch of “pretusino frisco e aglietiello” (fresh parsley and garlic) immediately turns them into a delicacy.
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Di Martino Gnocchi Sardi Dolce and Gabbana
Di Martino pasta in Dolce & Gabbana designed packaging for something truely unique.
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Sardinian Gnocchi are often served with sauces based on sausage, lamb or game.
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Try it with: Robust meat or cheese based sauces.
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Di Martino Linguine Dolce and Gabbana
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Di Martino Rigatoni Pasta 500g Dolce and Gabbana
Short and ribbed pasta shape. The geographical origin is probably in the Italian region of Campania, although it was produced to satisfy the demand of the more northern regions and in particular the city of Rome, where the rigatoni with pajata (beef intestine) is famous. Rigatoni are very versatile and are appreciated all over the world, especially when combined with strong, rich and traditional sauces such as carbonara, chunkier meat and vegetable sauces or baked in casserole dishes know as pasta al forno