Originally developed in the Campania region of Italy, torchiette, or “little torches,” is a twisted, bell-shaped cut of pasta that holds smooth sauces especially well. Our version is made using pure spring water and durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. It’s a natural choice for pairing with tomato- and cream-based sauces or with pesto.
Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. This is a region prized for its produce, a place where organic crops like hearty durum wheat and vine-ripened tomatoes are transformed by skilled artisans into impeccable air-dried pastas, robust sauces and more. Imported for you to enjoy, these delicious products deliver Italian excellence to any dish.
