Pici (also known as pinci in Montalcino) enjoys a long, ancient history, dating back to the Etruscans. This regional specialty originates from the town of Siena in Tuscany. If you've been to Siena, Montalcino or Montepulciano, chances are you've enjoyed Pici/Pinci. When cooked it has a radius almost that of a standard pencil (cooking time, at almost 20 minutes, is longer than, say, spaghetti but, it is well worth the wait). Serve it with most any sauce or try something more traditional like pici alle briciole (pici with breadcrumbs) or pici all'aglione (pici with tomatoes and garlic). Produce of organic durum semolina wheat. Recipes and more information on Visit Tuscany.

The Zampino Family, makers of Gentile pasta, are located in the foothills of Mt. Vesuvius. The Vesuvio pasta cut is meant to mimic the shape of the nearby mountain. Pasta di Gragnano achieved the IGP mark in 2010 representing a geographical link of origin, unique character and community respect for production standards. Made with 100% organic Italian wheat in Campania.

Paccheri is the most typical of Gragnano pasta. The classic shape is ideal for stuffing and baking, and cooks up to a perfect "al dente." Made with 100% organic Italian wheat in Campania.

Pennette rigate, or small penne, have ridges to better hold the sauce. This is a pasta shape for the hungry person who wants to savor a tasty but unpretentious meal. Made with 100% organic Italian wheat in Campania.