Shelf Talkers - Pastas - RITROVO SELECTIONSritrovo.com/pdf/rs-shelf-talkers/pastas.pdf · ritrovo...

RITROVO SELECTIONS™








Vero Rigatoni PastaSouthern Italian pasta cut made with durum wheat fl our. Produced in a small production pastifi cio in Matera, a true terroir for dry pasta. By L’ Ultimo Forno.

Vero Cavatelli PastaSouthern Italian pasta cut made with durum wheat fl our. Produced in a small production pastifi cio in Matera, a true terroir for dry pasta. By L’ Ultimo Forno.

Vero Calamarata PastaOrganic, non-GMO durum wheat pasta from Matera in Basilicata. Excellent for seafood and vegetable-based sauces. Try with Ferrante Controne beans and snacking peppers. By L’ Ultimo Forno.

L’Ultimo Forno Ferricelli PastaThe historical city of Matera has been known for pasta making since the 15th century. Ultimo Forno is maintaining this tradition, as well as using a Roman-age grain, Senatore Cappelli, which is easily digestible and deliciously hearty. The unique shape of this pasta is perfect for anything from olive oil and breadcrumbs to pork sugo.

Traditional Squid Ink PastaThin-cut tagliolini pasta with a ‘deep sea’ green hue, due to the addition of squid ink, a centuries’-old Mediterranean favorite. This is the ideal sea food pasta - use it with sautéed seafood, and red and white sauces alike. Extraordinary together with Casina Rossa Lemon Oil and Sea & Salt. By I Peccati di Ciacco.

Porcini PastaThis delicate tagliolini-cut pasta - paired with truffl e oil and Casina Rossa Porcini Salt - is the perfect harvest meal. This Piemonte-made pasta is delicate in texture yet rich in color and fl avor. Truly a restaurant-quality dish from a bag. By I Peccati di Ciacco.

Tajarin Egg PastaA fi ne, traditional Italian egg pasta. Il Macchiaiolo Pastas are produced by I Peccati di Ciacco, located in the village of Moneu Roero, in the Piedmont region of Italy. The area is world-famous for its wine and its black and white truffl es. All of their products are made in small batches, following regionally-inspired recipes with careful attention made to maintaining homemade quality and freshness. By I Peccati di Ciacco.

Barolo Tagliolini PastaTo pair with their wonderful Pasta Sauce with Barolo.Il Macchiaiolo Pastas are produced by I Peccati di Ciacco, located in the village of Moneu Roero, in the Piedmont region of Italy. The area is world-famous for its wine and its black and white truffl es. All of their products are made in small batches, following regionally-inspired recipes with careful attention made to maintaining homemade quality and freshness. By I Peccati di Ciacco.











Pasta di Aldo Egg Pasta with 100% Farro FlourPasta di Aldo Egg Pasta with Buckwheat Flour

Pasta di Aldo Tagliatelle Egg Pasta

From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is delightful and light owing to artisanal production methods and top-quality basic materials. 100% farro fl our (wheat free). Voted #1 egg pasta in Italy.

From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is delightful and light owing to artisanal production methods and top-quality basic materials. Bold fl avor with wheat and buckwheat fl our. Voted 1 egg pasta in Italy.

Classic cut. From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is delightful and light, owing to artisanal production methods and top-quality basic materials. Voted #1 egg pasta in Italy.

Pasta di Aldo Pappardelle PastaClassic wide cut, still delicate. From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is delightful and light owing to artisanal production methods and top-quality basic materials. Voted #1 egg pasta in Italy.

Pasta di Aldo Egg Pasta with Italian Truffl eDelicate egg pasta, fl avored with real Italian truffl e. From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is delightful and light owing to artisanal production methods and top-quality basic materials. Voted #1 egg pasta in Italy.

Pasta di Aldo Egg Pasta with SaffronClassic cut. From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is delightful and light, owing to artisanal production methods and top-quality basic materials. Voted #1 egg pasta in Italy.

Pannocchie “Waves of Grain” PastaA pasta cut unlike any other, it forms a 6-inch wavy, dense pasta “fi let” that can be served whole, or broken into pasta corta of any length desired. Its thick texture holds red and white, thin and thick sauces; broken into pieces it can dress up minestrone or pasta in brodo. By Casina Rossa.

Orecchiette PastaOrecchiete, ‘little ears’ of pasta, easily hold rich, chunky pasta sauces due to their handsome shape and sauce-gripping texture. Great with Radici of Tuscany Chickpeas and rapini. By Casina Rossa.

“Lastra di Pasta” Pasta WrapsFrom Roccascalegna, Abruzzo comes another beautiful creation to enjoy at home with your favorite pasta sauce: ‘Lastre’, wide strips of thin egg pasta. You can wrap up your favorite fi lling in them, make classic lasagna, or even use like a very wide pappardella with any chunky sauce ingredients. By Casina Rossa.

Folgie di Carciofo, Artichoke Leaf PastaPasta with natural fl avors of artichoke puree. Goes well with seafood, soups, and pasta bianco sauce.By Casina Rossa.








Bucatini PastaThis is a hearty version of a classic pasta, typical of central Italy. Serve with your favorite red sauce or in Rome style, all’amatriciana. And with Casina Rossa on the label comes the guarantee of artisan quality--both in terms of ingredients (100% natural Pugliese durum wheat) and production (smallpastaficio). Instant, restaurant quality with Sugo al Pomodoro. By Casina Rossa.

Monnezza (‘Odds and Ends’) PastaThis kaleidoscopic mix of different pasta corta (short pasta) by Casina Rossa is both versatile and visually appealing. Artisan made with all-natural Italian wheat fl our. Toss simply with red sauces or use to make a superb macaroni and cheese.

100% Durum Semolina Conchiglie Giganti PastaThese Conchiglie Giganti, or ‘giant seashells of pasta’, cradle sauce and ingredients together, making every bite a savory delight. Artisan made with all-natural, Italian wheat fl our. Use with pasta sauces, pestos, and baked pasta dishes. By Casina Rossa.

Lasagna SquaresFresh squares of golden egg pasta. Great for homemade lasagnas, giant or open-faced ravioli, or rolled cannelloni style pasta dishes. Wonderful to precook and have on-hand to use throughout the week for quick meals. Handmade for RITROVO® by the Santorellis, in limited quantities. By La Romagna.

Stringozzi Fantasia (Three Flavors)With each color in this “Italian fl ag trio” of pastas representing a different, natural fl avor (tomato for red, traditional for white, and basil for green), a variety of delicious combinations are possible with merely the addition of extra virgin olive oil. Double the fl avor by adding tomato sauce, garlic, or pesto to your favorite color, or toss all three fl avors together for an exotic, fi ve-star pasta! By La Romagna.

Stringozzi Pasta with SaffronMade with real Umbrian saffron from Citta del Castello. Pair with Casina Rossa Saffron & Salt. By La Romagna.

Stringozzi all’Arancia (Orange)Stringozzi with the delicate fl avor and aroma of orange, from the addition of orange juice and essential oils. Heavenly when served with seafood or duck, but also a rare, low-cal treat when simply tossed with lemon-infused extra virgin and Parmigiano. By La Romagna.









Stringozzi Umbri (Plain)Traditional Umbrian knife-cut durum wheat pasta lunga similar to spaghetti but with a “shoelace” square cut. They have a hearty structure resistant to overcooking and a wholesome wheat fl avor that makes them a favorite among retail customers and 5-star chefs alike. Great with red sauces or ragus, or simply with Umbrian extra virgin olive oil, black truffl e shavings, and a pinch of sea salt. By La Romagna.

Pappardelle, by La Romagna Professional and home chefs alike clamor for this thick, wide-cut pasta lunga due to its sauce-gripping texture and fresh pasta consistency when cooked. Traditionally paired with wild boar or rabbit ragus, it also works well with thick mushroom-based or other hearty red sauces.

Lemon StringozziSquare-cut long pasta, accented with citrus fl avors from fresh lemon juice and lemon essential oil. Tantalizing fl avor combo, a natural with seafood and delicately fl avored dishes: shellfi sh, Casina Rossa’s Sea & Salt (with grated Bottarga), basil and mint. Also fantastic with Asian ingredients. A fi ve-star pasta favorite! By La Romagna.

100% Farro UmbricelliA unique pasta. Hearty and nutty fl avors with notes of cinnamon and baked grain, a low-gluten favorite. Toss with extra virgin oils, pesto, Radici of Tuscany Spiced Tuscan Pasta Sauce. Retains sauces beautifully! By La Romagna.

Stringozzi “Bio” (Certifi ed Organic)La Romagna’s Stringozzi Umbri (plain) pasta is a traditional Umbrian knife-cut durum wheat pasta lunga - made from certifi ed organic fl our - similar to spaghetti but with a shoelace square cut. They have a hearty structure resistant to overcooking and a wholesome wheat fl avor. Great with red sauces and ragus or black truffl e shavings and a pinch of sea salt. By La Romagna.

Umbricelli Pasta Substantial, short pasta resembling two intertwined spirals. Attractive shape that also retains a variety of pasta sauces. Great in pasta al forno baked pasta dishes as well. By La Romagna.

Grattini PastaCouscous-like, multi-use pasta, adds fl avorful body to Sicilian-inspired recipes, soups, baked dishes, desserts. Cook like regular egg pasta and fl avor with organic pine nuts and dried fruit, or use to absorb juices in meat or vegetable-based main dishes. By La Romagna.

Stringozzi al Tartufo (Black Truffl e)Stringozzi fl avored with dried porcini mushrooms and Umbrian black truffl es, these stringozzi are an “ultra-Umbrian” dish. Incomparable tossed with truffl e-infused extra virgin olive oil, or truffl e salt - both as an elegant side dish or main plate. By La Romagna.





RITROVO SELECTIONS™ RITROVO SELECTIONS™

Gigli PastaTop quality durum wheat fl our pressed into a bronze die and slowly air-dried, forming sauce-gripping pasta ruffl es. A great addition to La Bella’s other handmade pastas. By La Bella Angiolina.

Croxetti Hand-Stamped Pasta

Trofi e Pasta

Medallion-shaped pasta, each piece individually hand-stamped as during the feudal period when powerful clans displayed their coats-of-arms for status even at the dinner table. Now Croxetti are playfully imprinted with sunsets, palm trees, and other designs and grip sauces wonderfully! By La Bella Angiolina.

Legendary accompaniment to walnut or basil pesto. Hand-rolled then slowly air-dried, trofi e have a fi rm structure, high nutritional value, and fi ve-star restaurant fl avor! By La Bella Angiolina.

Orecchiette Plain PastaThis most typical pasta of Puglia is delicately shaped by Il Pastaio, and its condiment-gripping shape inspire typical dishes like Orecchiette con le cime di rapa. By Di Cuonzo of Puglia.

Orecchiette Farina ArsaFarina arsa now toasted in ovens, which adds toasty-nutty fl avor and earthy color to its condiment-gripping shape and texture. A natural for regionally-focused pasta dishes like Orecchiette con le cime di rapa. This pasta combines beautifully with vegetable condiments such as zucchini fl owers and fresh peas, golden squash, white fi sh fl akes, and other contrasting colored foods. A rare fi nd, these limited edition orecchiette with steal the show at mealtime.

Foglie di Ulivo Olive-Leaf Shaped PastaWhat better pasta to pair with our La Bella Angiolina Ligurian Olive Oil and Herb Salt than this classic leaf-shaped pasta, delicately flavored with spinach. Toss with heavy cream and veggies, creamy tomato sauces, or La Bella Basil Pesto. By La Bella Angiolina.

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