The CAPE HERBS spicy chili mix is ​​for the real spicy lovers. The blend combines a variety of hot chili peppers, including the habanero and traditional African pepper, along with complementary spices that create a powerful spiciness with depth of flavor. The dry texture allows precise control of the amount of spiciness added to the dish.

Everything Seasoning Sprinkle – Give every bite a boost of flavor! This irresistible seasoning blend combines toasted sesame seeds, roasted onion, and delicate fleur de sel to create a crunchy, toasted, and flavor-packed topping for any dish. Perfectly balanced for texture and rich taste, it's guaranteed to elevate your meals. Sprinkle it on everything!

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 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.

CAMP'ORO Paccheri is a unique pasta from Naples, in the form of large and smooth rolls. The impressive size of the rolls and their smooth texture make them perfect for thick and rich sauces that enter the interior space. Made from high-quality semolina in a traditional process that gives the pasta its ideal texture - firm enough to keep its shape even after cooking, but still perfectly al dente.

CAMP'ORO's spaghetti is the embodiment of Italian tradition on a plate. Long and thin threads of uniform thickness, produced from high-quality semolina in a slow and controlled drying process. The spaghetti maintains its perfect texture when cooked and reaches an ideal al dente, with the right firmness and elasticity. Its smooth and delicate texture turns every pasta meal into an authentic Italian experience.

CAMP'ORO's Fagiollini is a unique pasta in the shape of a small bean. Quality durum wheat semolina is produced in a traditional production process. The small, rounded shape is perfect for soups and stews, with each little piece storing the sauce inside. Especially suitable for soup dishes and liquid dishes.

CAMP'ORO's Strozzaperti is a traditional pasta from the Emilia-Romagna region, whose twisted shape resembles a coiled rope. Quality durum wheat semolina is produced in a traditional production process. The special texture and twists create a structure that stores sauces perfectly and provides a unique eating experience.

CAMP'ORO linguini is a long and flat pasta, similar to spaghetti but flatter. Quality durum wheat semolina is produced in a traditional production process. The flat and delicate texture is especially suitable for thin and delicate sauces, and is especially perfect for seafood and fish dishes.

CAMP'ORO troccoli is a traditional pasta from the Puglia region, similar to spaghetti but thicker and rolled in a unique way. Quality durum wheat semolina is produced in a traditional production process. The thick and rolled texture gives the pasta an excellent sauce grip and a special texture in every bite.

CAMP'ORO porcini mushroom tagliatelle is a culinary feast that combines the aromatic richness of the selected Italian porcini mushrooms with quality strip pasta. The pasta is made from fine semolina with the addition of finely ground porcini mushrooms, which give it a rich and complex flavor and a delicate golden-brown color. The wide and thin strips maintain the perfect texture during cooking and gently release the flavors of the mushrooms.

CAMP'ORO's tagliatelle nero di sepia is a culinary work of art that combines the Mediterranean tradition of using squid ink in quality pasta. The rich black strips are made from fine semolina with the addition of natural squid ink, which gives the pasta not only its dramatic color but also a delicate sea scent and refined taste. When cooked, the pasta maintains its deep color and perfect texture.

CAMP'ORO's tagliatelle faglia a fieno (straw and hay) is a two-color pasta that combines strips of natural color of wheat and green of spinach. Quality durum wheat semolina is produced in a traditional production process. The wide strips and the special combination of colors create a particularly impressive dish with a rich texture.

CAMP'ORO Tacozza is a traditional pasta from the Abruzzo region, in the form of wide, folded squares. Quality durum wheat semolina is produced in a traditional production process. The wide and folded shape creates a special texture and stores sauces perfectly, especially suitable for rustic sauces and casseroles.

BELLINA's conciglioni pasta is made in Italy according to an ancient tradition, and comes in the form of large shells intended for filling. The pasta is made from high-quality durum semolina and water, and is slowly dried at a low temperature to preserve the ideal taste and texture. The conciglioni offer a pleasant "al dente" texture with an excellent ability to hold sauces. The product is under fancy kosher supervision.

BELLINA's pappardella pasta is produced in Italy according to an ancient tradition, and comes in the form of extra wide ribbons. The pasta is made from high-quality durum semolina and water, and is slowly dried at a low temperature to preserve the ideal taste and texture. The wide strips of the pappardella are especially suitable for heavy and rich sauces, such as meat sauces, game and sautéed vegetables. The product is under fancy kosher supervision.