In the Italian cooking pasta is not a food, it is “the food”: it simply is a product made of semolina or flour from different origin (with or without eggs), which is present in the different regional cooking. Italian pasta employs different ingredients and absolutely different tecniques of production, depending on the type of product that you would produce.
Sirio is proud to offer different types of pasta divided into as many shapes: regional specialities such as trofie from Liguria, tortellini from Emilia, orecchiette or cavatelli from Puglia, or paccheri from Campania are just some of the exellences in terms of pasta.
