Two types of pasta, two types of tomatoes, two types of spices; infinite possibilities.
Experience the difference between tiny pomodorini and San Marzano tomatoes, both grown on the slopes of southern Lattari Mountains and packed by hand just hours after being harvested to capture their pure, sunshine-filled flavor but with their own distinct taste. Pair them with the lively shapes of Setaro pasta, made with fresh semolina flour by third generation pasta makers in the Neapolitan town of Torre Annunziata and organic Sicilian oregano or our Condi Spaghettata spice kit for endless spins on pasta pomodoro that will taste anything but ordinary.
Fusilli Lunghi, 1.1 lbs
You’ve never seen fusilli like this before! A traditional shape from Campania, these hollow corkscrews used to be made by deftly wrapping each strand around a knitting needle or spindle (fusilli comes from fuso, or spindle). Use it in place of bucatini in a classic amatriciana, or let your imagination run wild.
Nodi Marini, 1.1 lbs
Nodi marini (“sailor’s knots”) are loosely twisted coils of pasta, so named because they resemble the complicated rope knots sailors have mastered. One of Giada’s favorite shapes, the short curls trap sauces like bolognese or a hearty ragu, making each knotty bite a delight. The Setaro family have been making pasta the same way for more than 80 years. The secret to its incredible flavor is in the fresh semolina flour they use, which is minimally processed to retain its nutritional value. When your product only has two ingredients, flour and water, you’d better make sure they’re the best!
Pomodorini di Corbara, 14 oz
These whole pomodorini (literally, tiny tomatoes) are bite-sized, bell-shaped cherry tomatoes grown around Corbara, a mountainside town in southern Italy. Even more highly prized than the famous San Marzano, these tomatoes are only grown in the region of Campania, and canned quickly and packed in tomato puree to capture their fresh, vibrant flavor. Sweeter than any other variety you’ll ever try, these adorable gems shine in a super-simple tomato sauce simmered with some salty, umami-packed parmesan rinds to balance out their intense natural sugars.
San Marzano Tomatoes, 1.1 lbs
These tomatoes are known as “His Excellency, The Tomato” by i Sapori di Corbara. For a tomato to have such a formal, royal title, you’d think it has to stand up to the name – and this one certainly does. From the region of Corbara in southwestern Italy, these tomatoes are grown on the slopes of the quaint mountainside town, watered only by the rain and fed by rich volcanic soil. All conditions lead to the most sweet, clean tomato flavor – most excellent (so that’s where the name comes from!) for sauces of all kinds.
No Italian pantry is complete without a steady supply of oregano. The versatile, fragrant herb is a true staple of Italian cuisine, indispensable in sauces, vinaigrettes, marinades – you name it. This organic dried oregano grown on a small family farm in Sicily is dried right on the branch so there’s no doubt about what you’re getting. For a flavored oil that is as beautiful as it is tasty, thread a few whole branches into a clear glass bottle, then fill with a high-quality olive oil (Italian, naturalmente!). Drizzle over a tomato salad or on a fresh-out-of-the-oven foccacia for a subtle flavor boost.