Spaghetti Di Martino D&G

Three siblings, Gabriele, Barbara and Attilio, learned the antique craft of pasta making from their grandmother Adelina, before opening their first artisanal pasta workshop in Campofilone, Le Marche. Maccheroncini di Campofilone is one of the region’s chief gastronomic delights.

Antico Pastificio Umbro is located in the green valley at the bottom of Mount Subasio right between Assisi, Perugia and Spoleto. The region of Umbria is well known for its agricultural heritage and its lush green landscape.

In the rice paddies of Lomellina — Italy's rice country — Gli Aironi cultivates heritage varieties of rice using traditional methods. Their risotto rices are prized by chefs across Italy for their superior starch content and ability to absorb flavors.

Gragnano has been the pasta capital of Italy for centuries — its unique microclimate perfect for drying pasta. La Fabbrica della Pasta continues this tradition using bronze dies that give the pasta its characteristic rough texture, perfect for holding sauce.

The Minaglia brothers have been making artisan pasta for over 30 years from their hometown of Montoggio, in the Appennine mountains near Genoa. Pasta di Liguria is their authentic Italian, certified organic, artisanal pasta made in their hometown in Liguria. This region, which boasts both incredible coastlines and the picturesque Apennine mountain range, is home to one of Italy’s oldest pasta making traditions and healthiest local cuisines.

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Zia Pia's signature line is inspired by Italy’s rich culinary heritage and those who honor it. We have carefully curated this collection of exceptional products that celebrate tradition, craftsmanship, and flavor, to bring extraordinary Italian quality to your table, every day.