Filotea Pasta
Pick a variety above to see its tasting note & price.
Filotea
Filotea is an artisan egg-pasta house from Le Marche, founded in 2005 by Ancona natives Pietro Giugliarelli and Francesco Severoni, who wanted to make pasta as the grandmothers made it for Sunday lunch. From the home of the maccheroncini di Campofilone tradition, they use only Italian raw materials and fresh eggs, bronze drawing and slow drying of at least 24 hours. Their line, 'Fatti di un'altra pasta', reads on English packs as 'Don't be average, be legendary'.
Visit Filotea ↗More good things.
Rich, earthy and umami-forward: a deep porcini mushroom backbone with an aromatic truffle lift.
Bright, fresh and tomato-forward with natural sweetness, rounded by fruity olive oil and aromatic hand-stripped basil; gentle garlic, onion and oregano in the background and a clean, restaurant-style finish rather than heavy or stewed.
Notably sweeter, fleshier and less acidic than ordinary canned tomatoes, with few seeds; thick flesh holds up in cooking, rounded by a subtle basil note.