Pasta and Rice

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the "Libro de arte coquinaria" (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).

This arrabbiata sauce is expertly crafted, combining bold flavors with a perfect balance of spice. Carefully seasoned, it features a touch of fresh basil for added depth and a gentle kick of chili for just the right amount of heat. Can be used to make pasta, pizza or meat dishes. Whether you're looking for a quick meal or a gourmet addition to your favorite recipes, this arrabbiata sauce delivers a satisfying, authentic taste of Italy.

Ingredients:
Peeled tomatoes (96%), extra virgin olive oil, basil, salt, garlic, parsley, chilli (0.1%)

A rich tomato sauce made with olives and capers. Its sweet and tangy flavours from the tomatoes and robust flavours from the olives and capers makes it perfect for pasta and braised beef dishes.

Ingredients: Peeled tomatoes (88%), Olives in brine (olives, water, salt, acidifier: lactic acid, citric acid) (8.7%), Extra virgin olive oil, Salt, Parsley, Capers (0.3%), Garlic, Chilli