Pasta Gragnano Rigatoni
The second most famous type of pasta after spaghetti, we make them in many variations: penne mezzani, penne ziti, mezze penne and rigatoni. They are suitable for an infinite amount of spices and they are one of the favorite pastes for traditional Italian sauces.
The term Rigatoni is a tribute to the invention of the use of pasta by the industry. The idea has made this shape unique, which manages to hold the sauces in an inimitable way, thanks in part to its important diameter. They make your dish exceptional.
Pastificio Liguori is one of the oldest pasta producers in Italy: its origins date back to 1795.
Use today they, as in the past, only use the best durum wheat from southern Italy and pure water from the mountains of Lattari, a spring water with special chemical properties that distinguish the unique taste of Liguori pasta.
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