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.