Spaghetti naturally colored with squid ink, makes for an amazing ingredient to play with in the kitchen and create beautiful dishes.

A very traditional rustic delicacy from southern Tuscany. Thicker than spaghetti, pici is the perfect shape to pair with hearty sauces such as ragù alla Bolognese.

Dried pasta doesn’t get more artisanal than this. Tucked away in Gragnano, the capital of pasta making, Campi makes just 300 kg of pasta a day with wheat grown within 250km. Copper extruders give the pasta it’s perfect texture and slow drying, up to 40 hours, help maintain all the natural flavors.