Members of the Di Martino family have owned and operated the pasta factory since 1912. Their linguine is flat like fettuccine and trenette, but narrow like spaghetti. The name means “little tongues” in Italian.

This ability to mix family tradition with modern technology along with sourcing excellent raw materials is the secret to the high-quality of Di Martino’s pasta. Their orecchiette are pasta shells shaped like ears, perfect for chunky vegetable-based sauces.

Di Martino pasta is made to the traditional Gragnano method of bronze extrusion. The pasta is made with extra fine durum wheat and dried slowly at low temperatures. The Di Martino Spaghetti is the classic long thin cylindrical pasta that’s a natural partner for bolognese.

The seaside town of Gragnano is located near natural springs and is bordered by mountains. It’s a town with a pasta making history that stretches back 500 years, and the home to Di Martino Penne Rigate, a slanting short-cut hollow-shaped pasta that’s perfect with rich tomato sauces.

Perfect for macaroni cheese - made with parmigana, gruyere and buffalo mozzarella of course.

Benedetto Cavalieri Mezzi Rigatoni is a durum wheat semolina pasta that cooks in 12-13 minutes. Mezzi Rigatoni is a smaller sized pasta which is great for chunkier-style sauces such as sausages in tomato sugo.

Benedetto Cavalieri Orecchiette is a durum wheat semolina pasta. A variety of pasta typical of Apulia, a region of southern Italy, it has a unique domed shape, smooth on the inside and grooved on the outside, that makes it perfect for scooping up hearty sauces and fresh vegetables.

Benedetto Cavalieri Penne Rigate is a durum wheat semolina pasta. It’s a quill-shaped pasta with ridges for sauces to cling to. One of the most versatile pasta shapes, it’s a great choice for your favourite pasta dish.