Pasta, Grains & Rice

Since 1924, the Sergiacomo family has been crafting pasta with durum wheat semolina, bronze dies, and slow drying at low temperatures. Every shape holds sauce beautifully — a benchmark of Italian dried pasta.

The Martelli family makes just four shapes of pasta in their tiny workshop in Lari, Tuscany. Hand-cut, hung on wooden racks, and dried for 50 hours — their spaghettini and maccheroni are legendary among chefs.

Glenn Roberts revived heirloom grains of the American South — Carolina Gold rice, farro, polenta, and ancient wheats. Cold-milled and freshly packed, their grains are prized by the world’s best chefs.