Frantoio di Sant'Agata

The time-honoured production of pasta from the best durum wheat semolina, slowly dried and roughly broken up, forms the basis for combination with our superb sauces. We have Trofiette and Croxiette – both are quite unusual: They are shaped like olive leaves and coloured green using spinach or tricoloured– white, red and green. We also have tricoloured Trofie. Our serrated tagliatelli are made with olive paste or with egg and Ligurian pesto. All varieties go well with our sauces, such as Ligurian pesto enhanced with a trace of our extra virgin olive oil.

Our sauces are very tasty and just have to be heated up. The products with fresh Italian tomatoes and extra virgin olive oil can be mixed with pasta: Sugo all`arrabiata – spicy tomato sauce; Sugo alla Ligure – tomatoes with olives; Sugo al funghi porcini – porcini mushroom sauce; Sugo alle verdure – vegetable sauce; Sugo alle olive – olive sauce; Sugo di mare – fish sauce; Rague di carne – meat sauce. Strained sauces: tomatoes with basil or cherry tomato sauce – both are basics for the demanding palate.