COLAVITA rigatoni is pasta in the form of wide tubes with deep grooves along them. Made from quality durum wheat semolina in a traditional production process. The wide tubes and deep grooves are perfect for thick and meaty sauces, where the sauce fills the inner space and clings to the outer grooves.

COLAVITA's pappardella is a particularly wide pasta traditional to the Tuscany region. Quality durum wheat semolina is produced in a traditional production process. The extra wide strips are perfect for thick and heavy sauces, especially meat and game sauces that characterize Tuscan cuisine.

COLAVITA Fusilli is a pasta in the shape of a twisted spiral, made from high-quality durum wheat semolina in a traditional production process. The curled shape provides a large surface area for holding sauces, and the special texture adds interest to every bite. The twists preserve the sauce and create a perfect texture in each dish.

COLAVITA Parfaella is a butterfly-shaped pasta with a shrunken center and curled 'wings'. Quality durum wheat semolina is produced in a traditional production process. The special shape attracts the eye and is especially loved by children, while the interesting texture and large area of ​​the 'wings' are perfect for holding light sauces.

COLAVITA Spaghetti is the classic and best known Italian pasta. Made from quality durum wheat semolina in a traditional production process. The uniform and thin threads cook to a perfect al dente texture and are suitable for a wide variety of sauces, from the classic to the complex.

COLAVITA couscous is made from high-quality durum wheat semolina in a traditional Sicilian method. Uniform and small grains that create an airy and delicate texture after cooking. Perfect as an addition to a variety of Mediterranean dishes, especially suitable for fish and vegetable dishes.

COLAVITA's polenta is made from fine Italian corn ground in a traditional coarse mill. The special grinding makes it possible to get the creamy and rich texture typical of authentic Italian polenta. Easy to prepare and serves as a basis for a variety of dishes from the traditional northern Italian cuisine.

COLAVITA's potato gnocchi is made according to a traditional Italian recipe from fresh potatoes and quality wheat flour. Careful preparation gives the gnocchi a velvety and airy texture, with a rich taste of fresh potatoes. Each dumpling is designed with the traditional grooves that allow a perfect grip of the sauce.

COLAVITA Arborio rice is a special Italian rice variety grown in the Po Valley. The short, round grains contain a high amount of starch, which gives the risotto its characteristic creamy and rich texture. Thanks to its high ability to absorb liquids, the rice absorbs all the flavors of the dish while maintaining an al dente texture.

CAMP'ORO's rigatoni is a traditional Italian pasta in the form of wide rolls with extra deep grooves. The unique structure of the rigatoni - larger than the penne and its grooves are deeper - makes it perfect for thick and rich sauces. Made from high-quality semolina in a traditional production process, with a long drying time that gives the pasta its perfect texture - hard on the outside and on the inside just the right amount.

Calamarta by CAMP'ORO is a unique pasta in the shape of rings reminiscent of calamari slices. Quality durum wheat semolina is produced in a traditional production process. The unique shape and thick texture are especially suitable for thick sauces and seafood dishes, with the central space storing the sauce perfectly.

CAMP'ORO's Cavatelli Molisani is a traditional pasta from the Molise region in southern Italy. Quality durum wheat semolina is produced in a traditional production process. The unique rolled shape creates a kind of small pocket that stores sauces perfectly, especially sauces based on tomatoes and fresh vegetables.

CAMP'ORO's Cavatelli is a traditional pasta from southern Italy, whose special shape - small, rolled shells - was originally created by rolling the dough with a light pressure on the work surface. The unique texture of the pasta and the space created in the center allow a perfect grip of any sauce, especially thick and rich sauces. Made with traditional methods from high-quality semolina and water, without additives, as it has been done for hundreds of years in Puglia in southern Italy.

CAMP'ORO's casarecce is a traditional pasta from southern Italy in the form of rolled strips. Quality durum wheat semolina is produced in a traditional production process. The unique rolled shape creates an interesting texture and allows excellent sauce grip between the folds, especially perfect for thick and rich sauces.

The traditional Sardinian fregula is a unique pasta from Sardinia, Italy, made from durum wheat semolina and water only. Unlike normal pasta, the pergola is shaped like small balls and goes through a gentle roasting process that gives it a light brown color and a special nutty flavor. The unique texture is well preserved even after cooking, and the spherical shape holds sauces perfectly. It is a traditional pasta used in Sardinian cuisine for a variety of dishes, from soups to stews.

CAMP'ORO's roasted fregula is a traditional Sardinian pasta in the form of small balls that are roasted. Quality durum wheat semolina is produced in a traditional production process. Roasting gives a rich nutty flavor, and the spherical shape is perfect for soups and stews, with a unique texture reminiscent of couscous.

CAMP'ORO Penne Rigata is a traditional Italian pasta in the form of diagonal tubes with fine slits along them. The special grooves and the hollow structure allow the sauce to adhere perfectly to the pasta and penetrate it. Produced from high-quality semolina using traditional methods, while ensuring a long drying time that gives the pasta the ideal texture - hard on the outside and perfectly al dente on the inside.