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.

Scialatielli «unkempt hair» originated in Minori, a fishing village along the Amalfi coast. It is a beautiful, chaotic pasta shape that adds dramatic flair to the plate and is typically served with a ragu sauce. Made with 100% organic Italian wheat in Campania.

Crafted from an ancient Sicilian grain known as Timilia, the wheat itself in this larger version of Fusilli is milled in Umbria at the same facility as Giampiero Bea's Senatore Cappelli grains. The resulting flour is then sent to Tuscany to be formed into these delectable spirals that are naturally low in gluten. Il Censo's pastas boast a gluten composition of less than 20%, while traditional pastas typically hover at around 80‑90%. The fusilloni is an excellent choice when paired with bolognese, a rich pesto, or fresh vegetables with tomato arrabiata.

The large, tubular Paccheri is a traditional Neapolitan pasta, deriving its name from "paccharia" vis‑à‑vis "slaps," said to describe the slapping sound they make when eaten. This shape is an excellent choice for a hearty ragu, stuffed and baked or bathed in a tomato burrata sauce — a favorite of the pasta's importer, Neal Rosenthal.