About

San Remo was founded in 1936 by Luigi Crotti and today the company still creates the finest pasta around. Made in both Australia and Italy, San Remo’s pasta is made from durum wheat – the perfect grain for producing easy-to-cook spaghetti, tagliatelle, noodles, vermicelli, macaroni, penne, ravioli and fettuccine.

San Remo Fettuccine. Translating as ‘little ribbons’ Fettuccine is traditional to Central and Southern Italy, eminently in Lazio. Normally served coated in a delicious meat ragu, traditional regional recipes include: Umbria -Fettuccine is served on Christmas Eve tossed with honey and walnuts; Abruzzo – served with pickled vegetables.