Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Bright and fragrant lemon pasta, enhanced with the fresh marine notes of Ulva (sea lettuce) and finished with a crunchy Red Loop crumble. A vegan, clean dish with a contrast of flavors and textures.
Cook the spaghetti in boiling salted water for 8–10 minutes until al dente. Before draining, reserve a small cup of pasta cooking water.
Gently heat the olive oil with a crushed garlic clove for 2–3 minutes to infuse flavor, then remove the garlic.
Add 30 ml of lemon juice and a splash of pasta cooking water to the pan, whisking to create a glossy emulsion.
Toss the hot spaghetti with the sauce together with the lemon zest and sea lettuce flakes, adding more cooking water if needed to bind and coat evenly.
Plate the pasta and finish with Red Loop crumble and a grind of black pepper for freshness and crunch.
Pot for the pasta
Pan
Bowl or cup for the cooking water
Italia, Toscana
