Short Pasta
They come with a rough and porous surface and an excellent resistance to cooking,
to ensure better linkage with traditional Italian sauces and dressings.
Drying time: 22h – Drying temperature: 53°C – Fusilli, Maccheroni, Penne rigate Bronze die
Orecchiette
From Apulian tradition a typical pasta handmade by women and dried in the sun on wooden frames. It is cooked with any seasoning, especially with vegetables.
Strozzapreti
Typical pasta of Puglia region,stretched and worked from a small ball of dough then spread and dried at low temperature.
Farfalle
The Livera farfalle are formed from a thin pastry which is first cut as a rectangle then clamped in the center up to take on the shape of a butterfly with two big wings.
Fusilli
It’s a pasta that is very popular all over the world, easy to cook and goes well with any sauce. Livera has selected a dimension that enhances the flavor and the cooking stability.
Farfalla a doppio cuore
For lovers of originality, Farfalla a doppio cuore exceeds all expectations: refined taste and a unique and original appearance.
Maccheroni
It is said ther were brought to Italy by Marco Polo upon his return from China. Its cylindrical shape and the grooves are easily adapted to strong sauces based on meat too.
Papillon
It comes from a sheet of selected semolina. The typical shape offers a perfect balance between delicacy and consistency, unique in its kind.
Penne rigate
It’s a very well-known pasta in Italy, it’s originality is in the cross section. The rifling makes it easy to match with light sauces.
