At the foothills of the magnificent Dolomite Mountains, A.G. Ferrari Pasta is produced by fourth generation pasta makers who are passionate about their craft. Since 1908, the same family has been committed to organic farming and a culture of rigorous quality control
in every step of the process.
A.G. Ferrari Pasta is made solely with certified organic, GMO-free durum wheat semolina flour and pristine mountain spring water, extruded through bronze dies and slowly air-dried. This process ensures each flavorful cut of pasta has the classic al dente texture and holds
sauce beautifully for a delicious bite every time.
Each unique cut and shape—Bucatini, Fusilloni, Penne Lisce, Rigatoni and Spaghetti—serves to highlight a wide range of flavors and sauces, whether they be Italian, Spanish, Portugese or Vietnamese.
Certified organic. Kosher
Pesto and Spreads
Pestos and spreads are go-to pantry items in Italy. Packed with flavor, they can be used to dress a pasta, brighten a soup, spice up a sandwich or serve alongside cheese. Ours are made in Liguria with fresh, organic ingredients— basil, arugula, black olive, basil, bell pepper, sun dried tomato and more. It’s the best of the Italian farmer’s market, ready to serve however and wherever you see fit.
Taralli and Grissini
Italy’s answer to pub crackers. Both are flaky, savory and crunchy, but Taralli are shaped like mini bagels while Grissini are sticks. Our Taralli and Grissini are hand made in Puglia and can be enjoyed in every way imaginable—in the Italian tradition with wine and cheese, or dipped in anything from queso to artichoke dip.
Our baker in Puglia preserves a time-honored tradition of boiling and baking these ring-shaped treats which gives them a flaky texture and crunch. A.G. Ferrari Taralli and Grissini are made in the traditional way with only flour, water and extra virgin olive oil for taste and richness, plus a small amount of wine for crunchiness.
The perfect not-too-sweet cookie, Biscotti are typically enjoyed in Italy at the end of the meal with a glass of sweet wine or strong espresso. Ours are made in Florence, from a family recipe that dates back nearly 100 years, in two flavors—Tuscan Almond and Chocolate Chip. But don’t let all that tradition intimidate you—we’ve been known to serve them with a main course, use them in a pie crust, or dip them in brandy.
Color: pale straw yellow
Variety: Glera 100%.
Area of production: Prosecco DOC Treviso area
Soil: clay and limestone
Climate: Mediterranean, cool.
Maturation: from second half of September.
Vinification: white. Light pressing. Yield: 70%.
Fermentation: Charmat method (tank fermentation)
Serving temperature: 6-8°C / 43-46°F
Our Prosecco is pale straw in color with lively, refined bubbles. It is refreshing, fragrant and minerally with aromas of pear and apple with a palate of citrus and stone fruits. Delicate white flower notes and citrus linger on the finish. This easy-to-drink sparkling wine is perfect as an apertif, yet equally suited in cocktails. Food friendly and priced for any celebration, it's the Prosecco to keep on hand for every occasion.
Salts and Seasonings
Off the toe of Italy’s boot is Sicily, where our salts and seasonings come from. Italians use salt to bring out the freshness of their ingredients—the purer the salt, the better the flavor. Ours come in three flavors: zesty Tuscan, rich Truffle and spicy Diavola. Each has its place in the pantry to enhance a variety of dishes, from roasts to seafood.