
spaghetti
Spaghetti from Lorenzo il Magnifico in Italy — a kilo for everyday use, produced using a method that preserves the wheat germ. This makes all the difference: the germ contains a large proportion of the grain's natural nutrients and vitamins, which are usually lost during industrial processing.
In the pot, the quality is evident in its firm texture and ability to hold its shape when cooked al dente —the pasta absorbs sauces well without becoming mushy. Classically paired with aglio e olio, carbonara, or a long Tuscan ragù. Enjoy it with a Sangiovese with lively acidity or a simple Vermentino from Sardinia.



