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Artisan Mountain Pasta Ceppi 500g


Regina dei Sibillini produces pasta according to the traditional artisanal method: bronze drawing and drying at low temperatures, they only use wheat from mountain lands between 600 and 900 meters above sea level. The way the raw materials is grown and processed, gives the transformed product a characteristic and aromatic flavour, and a scent that stands out while cooking.

Ceppi (Italian for log) is a great format for chunky sauces: a sausage ragù, or aubergines in a rich tomato sauce, make sure to combine and toss all the ingredients at high heat.

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DetailsEverything you need to know about this product.

Length: 50 mm
Diameter: 26,7 mm
Cooking time: 11-13 min

Boil abundant water, add salt, then throw in the Ceppi and cook for at least 11 minutes (al dente). Try it, and depending on your taste, if you like it slightly softer on the inside, leave it for a couple of more minutes.

Drain, throw in the pan with the sauce, toss at high heat. Add a good amount cheese, extra virgin olive oil if needed, and enjoy!

IngredientsSee a complete list of ingredients.

Durum WHEAT semolina, water (allergens in CAPS). Made using wheat grown and processed in the region of Marche, Italy.

Producer Learn more about who made this product.

Regina dei Sibillini is a company born in Montefortino in the Marche region that produces pasta using only durum wheat from its own land in the National Park of the Sibillini Mountains. A rare choice, that of durum wheat in a mountain environment (600 to 900 above sea level), which together with direct cultivation and artisanal processing methods, allowed Regina dei Sibillini to create a unique and high quality product.

The mountains, the water, the air, and the determination of doing things with care are all elements you can taste in this incredible pasta.