La Tria is a bronze-drawn pasta shape. The history of this format is truly ancient. The term "Tria" derives from the Arabic language "Ytria" and means precisely the dry pasta, similar to a tagliatella with a width of about 2 cm.

Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular simply of semolina.

The cannulated sagne, that is to say twisted on themselves, are the pasta par excellence of the traditional Salento cuisine.

The pasta shape that in some way symbolizes our region, handcrafted with Senatore Cappelli flour, strictly Apulian, good and healthy.

Orecchiette are one of the most representative dishes of the Apulian cuisine.

Orecchiette are one of the most representative dishes of the Apulian cuisine, these in particular these of whole durum wheat semolina.

Orecchiette are one of the most representative dishes of Apulian cuisine, these in particular with burnt wheat.

Maritati are the perfect combination of orecchiette and macaroni, they are a typical pasta shape characteristic of Puglia.