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

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Vero Calamarata Pasta L’Ultimo Forno Ferricelli Pasta Organic, non-GMO durum wheat pasta from Matera The historical city of Matera has been known in Basilicata. Excellent for seafood and vegetable- for pasta making since the 15th century. Ultimo based sauces. Try with Ferrante Controne beans Forno is maintaining this tradition, as well as using a Roman-age grain, Senatore Cappelli, which and snacking peppers. By L’ Ultimo Forno. is easily digestible and deliciously hearty. The unique shape of this pasta is perfect for anything from olive oil and breadcrumbs to pork sugo.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Traditional Squid Ink Pasta Porcini Pasta Thin-cut tagliolini pasta with a ‘deep sea’ green This delicate tagliolini-cut pasta - paired with hue, due to the addition of squid ink, a centuries’- truffl e oil and Casina Rossa Porcini Salt - is old Mediterranean favorite. This is the ideal sea the perfect harvest meal. This Piemonte-made food pasta - use it with sautéed seafood, and red pasta is delicate in texture yet rich in color and and white sauces alike. Extraordinary together fl avor. Truly a restaurant-quality dish from a with Casina Rossa Lemon Oil and Sea & Salt. bag. By I Peccati di Ciacco. By I Peccati di Ciacco.

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

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

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Pasta di Aldo Egg Pasta with Buckwheat Flour Pasta di Aldo Egg Pasta with 100% Farro Flour From Ascoli-Piceno, a vibrant zone of Le Marche From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is Abruzzo, and Lazio, this textured, egg pasta is delightful and light owing to artisanal production delightful and light owing to artisanal production methods and top-quality basic materials. Bold fl avor methods and top-quality basic materials. 100% farro with wheat and buckwheat fl our. Voted 1 egg pasta fl our (wheat free). Voted #1 egg pasta in Italy. in Italy.

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

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Folgie di Carciofo, Artichoke Leaf Pasta Pannocchie “Waves of Grain” Pasta Pasta with natural fl avors of artichoke puree. Goes A pasta cut unlike any other, it forms a 6-inch well with seafood, soups, and pasta bianco sauce. wavy, dense pasta “fi let” that can be served whole, By Casina Rossa. 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.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ “Lastra di Pasta” Pasta Wraps Orecchiette Pasta From Roccascalegna, Abruzzo comes another Orecchiete, ‘little ears’ of pasta, easily hold rich, beautiful creation to enjoy at home with your chunky pasta sauces due to their handsome favorite pasta sauce: ‘Lastre’, wide strips of thin shape and sauce-gripping texture. Great with egg pasta. You can wrap up your favorite fi lling Radici of Tuscany Chickpeas and rapini. By in them, make classic lasagna, or even use like a very wide pappardella with any chunky sauce Casina Rossa. ingredients. By Casina Rossa.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Bucatini Pasta 100% Durum Semolina Conchiglie Giganti Pasta This is a hearty version of a classic pasta, typical of These Conchiglie Giganti, or ‘giant seashells of central Italy. Serve with your favorite red sauce or in pasta’, cradle sauce and ingredients together, Rome style, all’amatriciana. And with Casina Rossa on the label comes the guarantee of artisan quality- making every bite a savory delight. Artisan -both in terms of ingredients (100% natural Pugliese made with all-natural, Italian wheat fl our. Use durum wheat) and production (smallpastaficio). with pasta sauces, pestos, and baked pasta Instant, restaurant quality with Sugo al Pomodoro. dishes. By Casina Rossa. By Casina Rossa.

RITROVO SELECTIONS™ Monnezza (‘Odds and Ends’) Pasta This 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.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi all’Arancia (Orange) Lasagna Squares Stringozzi with the delicate fl avor and aroma Fresh squares of golden egg pasta. Great for of orange, from the addition of orange juice homemade lasagnas, giant or open-faced and essential oils. Heavenly when served ravioli, or rolled cannelloni style pasta dishes. with seafood or duck, but also a rare, low-cal Wonderful to precook and have on-hand to use treat when simply tossed with lemon-infused throughout the week for quick meals. Handmade for RITROVO® by the Santorellis, in limited extra virgin and Parmigiano. By La Romagna. quantities. By La Romagna.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi Pasta with Saffron Stringozzi Fantasia (Three Flavors) Made with real Umbrian saffron from With each color in this “Italian fl ag trio” of pastas Citta del Castello. Pair with Casina Rossa representing a different, natural fl avor (tomato for red, traditional for white, and basil for green), a Saffron & Salt. By La Romagna. 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. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi al Tartufo (Black Truffl e) Grattini Pasta Stringozzi fl avored with dried porcini Couscous-like, multi-use pasta, adds mushrooms and Umbrian black truffl es, fl avorful body to Sicilian-inspired recipes, these stringozzi are an “ultra-Umbrian” soups, baked dishes, desserts. Cook like dish. Incomparable tossed with truffl e- regular egg pasta and fl avor with organic infused extra virgin olive oil, or truffl e salt pine nuts and dried fruit, or use to absorb - both as an elegant side dish or main plate. juices in meat or vegetable-based main By La Romagna. dishes. By La Romagna.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi Umbri (Plain) Lemon Stringozzi Traditional Umbrian knife-cut durum wheat pasta Square-cut long pasta, accented with citrus lunga similar to spaghetti but with a “shoelace” fl avors from fresh lemon juice and lemon square cut. They have a hearty structure resistant essential oil. Tantalizing fl avor combo, a to overcooking and a wholesome wheat fl avor that natural with seafood and delicately fl avored makes them a favorite among retail customers and dishes: shellfi sh, Casina Rossa’s Sea & Salt 5-star chefs alike. Great with red sauces or ragus, or (with grated Bottarga), basil and mint. Also simply with Umbrian extra virgin olive oil, black truffl e fantastic with Asian ingredients. A fi ve-star shavings, and a pinch of sea salt. By La Romagna. pasta favorite! By La Romagna.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Pappardelle, by La Romagna 100% Farro Umbricelli Professional and home chefs alike clamor A unique pasta. Hearty and nutty fl avors for this thick, wide-cut pasta lunga due to with notes of cinnamon and baked grain, a its sauce-gripping texture and fresh pasta low-gluten favorite. Toss with extra virgin consistency when cooked. Traditionally oils, pesto, Radici of Tuscany Spiced paired with wild boar or rabbit ragus, it also Tuscan Pasta Sauce. Retains sauces works well with thick mushroom-based or beautifully! By La Romagna. other hearty red sauces.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Umbricelli Pasta Stringozzi “Bio” (Certifi ed Organic) Substantial, short pasta resembling two La Romagna’s Stringozzi Umbri (plain) pasta is a intertwined spirals. Attractive shape that traditional Umbrian knife-cut durum wheat pasta lunga - made from certifi ed organic fl our - similar also retains a variety of pasta sauces. to spaghetti but with a shoelace square cut. They Great in pasta al forno baked pasta have a hearty structure resistant to overcooking dishes as well. By La Romagna. 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. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Foglie di Ulivo Olive-Leaf Shaped Pasta Gigli Pasta What better pasta to pair with our La Bella Top quality durum wheat fl our pressed Angiolina Ligurian Olive Oil and Herb into a bronze die and slowly air-dried, Salt than this classic leaf-shaped pasta, forming sauce-gripping pasta ruffl es. A delicately flavored with spinach. Toss with great addition to La Bella’s other handmade heavy cream and veggies, creamy tomato pastas. By La Bella Angiolina. sauces, or La Bella Basil Pesto. By La Bella Angiolina.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Orecchiette Plain Pasta Croxetti Hand-Stamped Pasta This most typical pasta of Puglia is delicately Medallion-shaped pasta, each piece individually shaped by Il Pastaio, and its condiment-gripping hand-stamped as during the feudal period when shape inspire typical dishes like Orecchiette powerful clans displayed their coats-of-arms for con le cime di rapa. By Di Cuonzo of Puglia. 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.

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Orecchiette Farina Arsa Trofi e Pasta Farina arsa now toasted in ovens, which adds toasty-nutty Legendary accompaniment to walnut or basil fl avor and earthy color to its condiment-gripping shape pesto. Hand-rolled then slowly air-dried, trofi e and texture. A natural for regionally-focused pasta dishes like Orecchiette con le cime di rapa. This pasta combines have a fi rm structure, high nutritional value, and beautifully with vegetable condiments such as zucchini fi ve-star restaurant fl avor! By La Bella Angiolina. 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.