Pasta & Rice

Pasta for a kitchen that serves hundreds

Dry pasta in every format, fresh and filled pasta, gnocchi, and the rice that risotto actually needs. Over three hundred references, because a menu that changes needs a supplier that does not run out.

Why bronze-cut matters

A bronze die leaves the surface rough. Rough pasta holds sauce; smooth pasta lets it slide off onto the plate. On a dish where the sauce is the work, the die is worth more than the brand on the box.

Dry, fresh or filled

Dry pasta keeps, costs less and holds a firm bite — it is the backbone of a service. Fresh cooks in a third of the time and reads as house-made. Filled pasta is a plate you assemble in ninety seconds. The right mix depends on your covers and your kitchen brigade.