Pastificio Di Lella 50 anni
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Pastificio Di Lella 50 anni

Our selection combines original fillings, such as spelt ravioli with ratatouille, with great classics, such as braised beef or ricotta and spinach.

We use mainly durum wheat flour to make the dough. Depending on the recipes and creations of our Master Pasta Makers, the dough is enriched with other types of flour each with specific nutritional characteristics (buckwheat flour, bona flour, spelt flour, rice flour and chestnut flour) or colored with spinach, squid ink or tomato.

Our ravioli