Pasta is the canvas on which many great dinner masterpieces are created and its contribution to the final flavours and textures cannot be underestimated; would Michaelangelo’s fresco’s painted at the Sistine Chapel be as spectacular if they were instead painted on smaller wall hung canvasses…


Where to find us:

Click on the logos to visit their website:

In London:

Blackfriars Bistro and Catering – 46 Blackfriars St, London, ON N6H 1K7

Carmella’s ‘The Cheesy Italian” – Western Fair Market, 900 King St, London, ON N5W 5K3

London City Store – 870 Dundas St, London, ON N5W 2Z7

Quarter Master Natural Foods – 176 Wortley Rd, London, ON N6C 3P7

Ungers Market – 1010 Gainsborough Rd, London, ON N6H 5L4

And Surrounding Areas:

Arva Flour Mill – 2042 Elgin St, Arva, ON N0M 1C0

Briwood Farm Market – 1030 Talbot St, St Thomas, ON N5P 1G3

BJ’s Country Market – 4 York St, Delaware, ON N0L 1E0

Legacy Greens Grocery Store – 18 Ontario St N, Kitchener, ON N2H 4Y4

The Butcher the Baker – 26 Wellington St, Stratford, ON N5A 2L2

Vincenzo’s – 150 Caroline St S, Waterloo, ON N2L 0A5

Varieties offered through our retail partners: 

Diavolini – a small cylinder pasta with curves in them, names after the curly tails of “little devils”.

Penne – a pasta made of cylinder shaped pieces cut at an angle on the ends, the name is the plural form of the Italian word penna, meaning pens.

Rigatoncini – an extruded style of pasta with cylinder shaped pieces cut flat on the ends, a smaller diameter of the Rigatoni.

Signorine – this pasta is made of rectangular ribbons with ruffled sides. Named in honour of the Princess Mafalda of Savoy these are also called Mafalda corta or Mafaldine.

Varieties available through custom order:

Spaghetti – the most popular of pasta types and beloved by many, including children of all ages. Worldwide, one of the most frequently cooked pastas.

Linguine – Meaning “little tongues” in Italian, at 4mm in width this ribbon pasta is wider than spaghetti but not as wide as fettuccine.

Tagliatelle – this 6mm wide ribbon pasta is traditional to the Emilia-Romagna and Marche regions of Italy. Its name derives from tagliare meaning to cut.

Bucatini – originating from the Lazio region of Italy, this pasta’s name come from the Italian word buco meaning hole.

Ravioli – a thin pasta dough that envelopes a variety of fillings usually served in broth or with sauce. They are commonly square but can also be circular or semicircular.

Pasta Sheets – possibly one of the oldest types of ribbon pasta that features heavily in layered pasta dishes such as lasagna.