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Traditional Basilicatan pasta cut made from Senatore Cappelli durum wheat flour. Non-GMO.
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.
Classic hand-rolled pasta from Liguria with a firm structure. Suggested for use with walnut or basil pesto.
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
Pasta lightly flavored with artichoke puree, turmeric and poppy seed. Goes well with seafood, soups, and pasta bianco sauces.
“Giant seashells” cradle sauce and ingredients together. Made with all-natural Durum Semolina flour. Use with pasta sauces, pestos, or can be stuffed and baked.
Professional and home chefs alike clamor for this thick egg pasta, cut rustically like homemade. This cut gives it a sauce-gripping texture when cooked. Traditionally paired with meat or vegetable ragus, it also works well with thick mushroom-based or other hearty red sauces.
Thick, wide-cut egg pasta. Sauce-gripping texture and fresh consistency. Traditionally paired with wild boar and rabbit ragus. Suggested for hearty mushroom sauces and red sauces.
A medallion-shaped pasta - each piece individually hand-stamped as during the feudal period when powerful clans displayed their coats-of-arms even at the dinner table! Imprinted with sunsets, palm trees, and other playful designs.
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.