This unflavoured gelatine is for all creative dessert chefs who can now justify their culinary uniqueness in making desserts.

Probably best known as a gelling agent. Blue Bird Gelatine is a magical ingredient for giving desired shape to any edible liquid.

Durum wheat semolina pasta is an all-time classic of Italian gastronomic culture and is the core of San Vito products. It comes in dozens of versions, in different shapes and types, to satisfy the tastes of those who eat it and the inventiveness of those who prepare it.

At San Vito, we only produce top quality pasta in keeping with tradition. One type of wheat is not enough to bring you this kind of excellence.

This is why we select the best varieties harvested in the world, which have been matured in ideal weather conditions.

Each variety is chosen for its specific qualities: the smell, taste, colour and protein content. We create the perfect blend from all these elements. We grind it in our mill and mix the coarse ground semolina with pure, cold water from aquifer.

After being extruded through our cutting edge dies and dried slowly for up to forty-eight hours, San Vito pasta is finally ready.

The process is long, but the recipe is simple and the same one we have followed for over the years.

Baking is a field of perfection whether its ingredients or timing. Blue Bird Cake Mix has got both. The ultra-soft spongy base will make you go crazy, craving for more. It’s simple and easy to prepare and is superbly delicious.

Durum wheat semolina pasta is an all-time classic of Italian gastronomic culture and is the core of San Vito products. It comes in dozens of versions, in different shapes and types, to satisfy the tastes of those who eat it and the inventiveness of those who prepare it.

At San Vito, we only produce top quality pasta in keeping with tradition. One type of wheat is not enough to bring you this kind of excellence.

This is why we select the best varieties harvested in the world, which have been matured in ideal weather conditions.

Each variety is chosen for its specific qualities: the smell, taste, colour and protein content. We create the perfect blend from all these elements. We grind it in our mill and mix the coarse ground semolina with pure, cold water from aquifer.

After being extruded through our cutting edge dies and dried slowly for up to forty-eight hours, San Vito pasta is finally ready.

The process is long, but the recipe is simple and the same one we have followed for over the years.