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A classic cut of Central Italy. Made with all-natural Pugliese durum wheat. Suggested for red sauces, especially RITROVO SELECTIONS™ Puttanesca Sauce.
An elegant pasta made with fresh eggs, real Piedmont Truffle and Porcini mushrooms. This pasta cooks beautifully and has a lovely truffle aroma and flavor. Serve with truffle and mushroom based sauces or with butter and truffle salt.
An ancient Mediterranean favorite. This thin cut tagliolini is ideal for seafood pasta dishes, and with red or white sauce
Made from easily digestible Senatore Cappelli durum wheat flour. Delicious and hearty. Versatile cut for use with anything from olive oil and breadcrumbs to pork sugo.
This spiral-shaped pasta is produced with only Lucanian high-quality durum wheat flour - 20% being Senatore Cappelli grain, an heirloom, high-protein, non-GMO varietal.
Made with certified gluten-free ingredients. A rice and corn flour pasta flavored with real Italian Black Truffle. The carefully sourced gluten-free flours are combined to create a gluten-free pasta the resists over-cooking to achieve that perfect al dente bite. Traditional bronze die extrusion gives this pasta a sauce-gripping texture. The shor...
Traditional Basilicatan pasta cut made from Senatore Cappelli durum wheat flour. Non-GMO.
Fragrent sweet basil blended into a classic Italian potato dumpling
With Bechtle’s spaetzle and pasta classics, you take home a little piece of Swabian tradition. The best durum wheat semolina and free-range eggs have distinguished these products for over 100 years. To top it off, all their raw ingredients are guaranteed GMO-free!
Ingredients: Durum wheat semolina, eggs.
Traditional pasta of Moneu Roero, Piedmont. Made with fresh eggs in small batches. Fine cut with a delicate texture and tender bite.
‘Little ears’ of pasta are perfect for rich, chunky sauces due to their bowl-like shape and sauce-gripping texture.
Corn flour for polenta has been grown in Italy as the grain of the country people, especially in northern Italy. In recent years, many farmers have brought back heirloom varietals such as Pignoletto, Ostenga, Ottofile, and others. These unique varietals are used in this Ritrovo Selections coarse-ground organic slow-cook polenta. They give add...