Italian Connection

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Origin of the Name:
In the Middle Ages the region began to be called Abruzzo from the Latin Aprutium. Then the region with the kingdom of Napoli was divided into two parts: Further Abruzzo and Hither Abruzzo. In 1860 with the Unity of Italy the region of Molise was added to Abruzzo and they were called Abruzzi and Molise. In 1963 Abruzzo and Molise were separated.
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CANARINO TEA CLASSIC 26.0GR (0.92OZ)

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Canarino;The classic italian beverage,has a crisp,clean,lemon taste to be savored any time a healthful hot drink is desired.Ingredients;Dried lemon peel,natural lemon flavors and natural annatto.

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DECECCO BOMBARDONI RIGATI 500 GR (SERIE BRONZO)

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Bombardoni belong to the short diagonal cut ribbed pasta family. they have a tubolar shape with a 26 mm diamter, they are 26 mm long and their thickness can vary from 1,18 and 1,33 mm. It is difficult to define the ergional origin of this format.
Very tasty in dried pasta dishes with either tomato sauces or rich meat ragùs. Excellent also in baked casseroles, with dainty meat or fish fillings.

DECECCO FUSILLI 1LB (16OZ)

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Fusilli(pasta twists) belong to the very short straight cut pasta format and they are a speciality of the Campania region, in Southern Italy. They have a spiral shape with a 10 mm diameter,a 41 mm average length, and a thickness between 1,35 and 1,48 mm.
In ancient times Fusilli were hand made according to a method handed down from mother to daughter, which consisted in twisting a "spaghetto" long thread of pasta, around on a knitting needle with a swift movement of a clever hand. This kind of ability reminded the movement of the spinning machine. In fact the word "fusillo" comes from "fuso", spindle, the rod the spinners used to work with.Very tasty with ragù napoletanaand ricotta sauces. Excellent also with tomato vegetable sauces with peppers, aubergins, olives and capers.

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DECECCO FUSILLI BUCATI 1LB (16OZ)

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Fusilli bucati originate from Campania and have a simple spring shape.
In ancient times Fusilli were hand made according to a method handed down from mother to daughter, which consisted in twisting a "spaghetto" long thread of pasta, around on a knitting needle with a swift movement of a clever hand. This kind of ability reminded the movement of the spinning machine. In fact the word "fusillo" comes from "fuso", spindle, the rod the spinners used to work with.
Fusilli bucati are traditionally served with Neapolitan ragù or meat sauces. They are also delicious in baked casseroles
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DECECCO GEMELLI 1LB (16OZ)

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"Twins" In Italian, this medium-sized shape resembles two short pieces of tubular spaghetti twisted together

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DECECCO GNOCCHI 1LB (16OZ)

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Gnocchi belong to the dry whimsical shape pasta family, from the Campania region in Southern Italy. Their shape is fashioned after an empty grooved cone. They are usually 32 mm long whereas their thickness is between 1,15 and 1,30 mm.Gnocchi can be served with light tomato or meat sauces; superb also with pesto.

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DECECCO LINGUINE 1LB (16OZ)

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Linguine are a Ligurian speciality, they are of a flat tagliatella shape, with a section thickness between 1,45 and 1,60 mm.Serve Linguine with fresh or canned tomato sauces, with vegetables and seasoning herbs, with quick hot sauces, such as with a drop of extra virgin olive oil, garlic, red hot peppers and anchovies. Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.

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DECECCO MEZZI RIGATONI 1LB (16OZ)

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Macaroni pasta shaped as short, grooved tubes. "Mezzi" meaning "half" because thier half the size as our regular rigatoni. This versatile shape can be used as the base of any dish.Bake it, stir it into soups, or create great salas and stir-fry dishes.

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DECECCO CAVATAPPI 1LB (16OZ)

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Cavatappi (corckscrew) are 36 mm long whereas their thickness varies between 0,93 and 1,03 mm.

DECECCO PENNE RIGATE 1LB (16OZ)

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From the Latin for "feathers" (reminiscent of old-fashioned quill pens) they are diagonally cut tubular shapes with ridged surfaces. This pasta shape goes well with sauce, used in salads, baked in cassaroles, or made into stir-fry dishes.

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DECECCO PENNONI RIGATI 1LB (16OZ)

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DECECCO PERCIATELLI 1 LB

DECECCO CANNELLONI ALL'UOVO 250GR

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DECECCO POTATO GNOCCHI 1.1LB 500GR (17,5OZ)

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Gnocchi are a popular and simple food.They were probably created thanks to the cooks’ talent in the past to recuperate the leftovers and substantiate the lack of pasta. During the XVII century some Italian and French gourmets began to realize some recipes that highlighted the cooking versatility of potatoes, making them popular gastronomic food. Their typical shape comes from the grater, on the back of which the amalgam was slid, with a little pressure from the hand.

DECECCO ZITA CUT 1LB (16OZ)

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Zite tagliate (cut Zite) originated in Southern taly and belong to the smooth straight cut dried pasta family. They have a 8,3 mm diameter, they are about 48 mm long with a thickness between 1,10 and 1,20 mmZite tagliate (cut Zite) originated in Southern taly and belong to the smooth straight cut dried pasta family. They have a 8,3 mm diameter, they are about 48 mm long with a thickness between 1,10 and 1,20 mm.
The best sauces for the Zite tagliate are meat and vegetable ragùs or vegetable sauces prepared with tomato sauce and peppers, aubergines, courgettes, olives and capers.e tagliate (cut Zite) originated in Southern taly and belong to the smooth straight cut dried pasta family. They have a 8,3 mm diameter, they are about 48 mm long with a thickness between 1,10 and 1,20 mm

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DECECCO RIGATONI 1LB (16 OZ)

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It is a rather versatile format and is suitable with tomato or vegetable sauces, but the rigatoni are at their best with chunky meat sauces and ragùs: stew sauces, meat and mushrooms, veal and pork, sausages and giblets ragùs. All these thick sauces however shoud be moisted enough to allow the sauce to cling to the pasta's ridges and hole.

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DECECCO ORECCHIETTE 1LB (16 OZ)

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Orecchiette (little ears), also known as "strascicati" or "strascinati" (dragged), are the most typicall pasta format of the Pugliese cuisine. The shape is a round disc slightly hollowed in the middle. Their thickness is between 1,25 and 1,35 mm. in the dome part and between 1,38 and 1,45 in the brim.
In the Pugliese gastronomic tradition of the home made pasta, the Orecchiette were made with white flour, durum wheat semolina and water. Once devided into small chuncks of pasta, they were "dragged" with the point of a knife until forming a sort of shell, then they would be turned inside out with the tip of the thumb.In the traditional Pugliese recipe Orecchiette are blanched with broccoli or patatoes and then served with tomato sauce sprinkled with pecorino cheese, garlic and a drop of oil. They are also called "Recchie" and served with rich meat, vegetable or lamb and ricotta ragùs.

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DECECCO FARFALLE 1 LB

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It is a rather versatile format and is suitable with tomato or vegetable sauces, but the Farfalle are at their best with chunky meat sauces and ragùs: stew sauces, meat and mushrooms, veal and pork, sausages and giblets ragùs.