Liguori was the first pasta producer to obtain P.G.I. Certification. The production in Gragnano, unique for its climatic conditions and the traditional production process, guarantees a product of superior quality.

In the sartorial jargon fettuccia, the ribbon, is used to indicate a “piece of fabric”. That’s where the name of this type of pasta comes from. Like a piece of fabric, it wraps the more intense flavours. Fettuccine lovers can taste them with meat or vegetable ragù, very good also with mushrooms and sausages.