• Proud to present the Regionali Project

    Proud to present the Regionali Project

    BELLA ITALIA - REGIONALI PASTA SAUCE

    The perfect companions for the Regionali Pastas. Authentic local recipes that complete the Italian Experience.

  • Proud to present the Regionali Project

    Proud to present the Regionali Project

    Bella Italia - Regionali Pasta

    Premium ingredients, regional authentic shapes and exquisite taste: that's what Bella Italia Regionali project is.

  • Streets & Seeds of Italy

    Streets & Seeds of Italy

    Discover Italy with us!

    Exploring Italy through its streets, its countryside... precious corners and very Italian secrets and traditions revealed!

Strascinati Pugliesi Strascinati Pugliesi

Strascinati are typical of Apulia and this particular cut is made by following ancient recipes that calls for dragging small pieces of dough by hand.

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Fileja Calabresi Fileja Calabresi

Fileja, also known as "Scialatielli," is a pasta of ancient origin, typical of the Calabrian tradition and widely associated with the area of Vibo Valentia.

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Cicatelli Molisani Cicatelli Molisani

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Gigli Toscani Gigli Toscani

Tuscany cuisine is largely based on the excellent quality of the raw matrerials and the genuine personality of the Tuscan people. Gigli are an ideal cut for meat sauces.

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Busiati Trapanesi Busiati Trapanesi

This pasta cut, made by the expert hands of the Sicilian "housekeepers," is a magic shape that can hang on to the last drop of sauce and is ideal for fish-based sauces.

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Ricetta

Sugo alle Cime di Rapa, from Puglia

1. Wash the broccoli raab, cut into small pieces. 2. Put extra virgin olive oil and 2 cloves of garlic in a pan and cook for 20 seconds on high heat. show more

Ricetta

Sugo alla Paesana, from Calabria

1. Wash the broccoli raab, cut into small pieces. 2. Put extra virgin olive oil and 2 cloves of garlic in a pan and cook for 20 seconds on high heat. show more

Ricetta

Sugo alla Campagnola, from Molise

1. In a large pan, add extra virgin olive oil, minced carrot, onion and garlic. 2. Lightly brown the mix for 5 minutes. Remove the pan from the stovetop, after 3 minutes put it back on at medium heat and add tomato pulp. show more

Ricetta

Ragù alla Fiorentina, from Toscana

1. Finely chop the onions, carrots, and the celery. 2. In a saucepan add the onions, carrots, celery and extra virgin olive oil, then dry slowly on low heat, stirring occasionally. show more

Ricetta

Sugo alla Norma, from Sicilia

1. Dice the tomatoes. Thinly slice the eggplant. Add extra virgin olive oil in the pan with two cloves of garlic. 2. Add the eggplant. Fry the eggplant for 10 minutes. show more

Authentic Italian Pasta

Italian pasta is an art with techniques and recipes passed down from generation to generation. It has developed into a symphony of various cuts, types, and colors. With a history spawning thousands of years, pasta has matured into a dance of flavors, tastes, and notes of fresh and authentic ingredients. continue

Traditional Pasta Sauce

Traditions hold tight in their embrace, the well kept secrets of the special touches to every dish. Traditional sauces embody history, culture, and the secrets of the past. Our sauces unlock the doors of the past, creating a true Italian experience for you to enjoy and savor with friends and family. continue

Premium Extra Virgin Olive Oil

The ability for Italy to produce its own olive oil in the traditional way allow Italy to stay connected to its roots through the most important and valued product in Italian life. continue

Premium Balsamic Vinegar from Modena

The rich, slightly sweet flavor of balsamic vinegar is versatile enough to bring out the sweetness and fragrances of many foods. continue

Latest Facebook Post

Bella Italia Products

Jun 22 2017 at 16:30

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Università della Cucina Mediterranea
(The Mediterranean Institute of Culinary Arts)

Università della Cucina Mediterranea (The Mediterranean Institute of Culinary Arts), is a non-profit organization whose aim is promoting the great heritage of food tradition and cooking art in the Mediterranean Basin and the Italian tradition.

UCMed encourages lovers of Italian cooking to allow themselves to enjoy a real food experiences by choosing high quality local products, by learning how to cook these to perfection using different styles and traditional methods. continue