Deliba Box Tagliatella
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. 

Deliba | Azienda Agricola F.lli Cosmano                                                                 FOLLOW US





------ We ship all over Europe ------ DELIBA by Cosmano 





Via Milano 40

Molochio (RC), Italy

Post Code: 89010

(+39) 388 3681 126

(+39) 329 4922 477 




©2019 by Deliba. VAT 02579860806

Discover Our Deliba Boxes

Italian Cooking, Made Simple



Privacy Policy Cookie Policy General Conditions of Sale

 Most Popular 

Deliba Box Fileja
Deliba Box Paccheri
Deliba Box

Paccheri al pesto di pomodori secchi


Paccheri al pesto di pomodori secchi is a first course that showcases the flavours of some of southern Italy’s most unique culinary products such as sun-dried tomatoes, almonds, pine nuts and Calabria’s most famous red chilli pepper in an exceptional artisan pesto. Combining the flavours and benefits of the Mediterranean diet core foods including vegetables, spices, nuts and healthy fats, this rich dish makes mealtime easy as it is ideal for a quick, delicious and healthy dinner.

Fileja alla



Fileja alla calabrese is a famous Calabrian recipe from our Deliba culinary cookbook. Fileja is a simple, homemade, worldwide famous traditional pasta from Calabria made with flour, water and salt. In this recipe, Fileja are topped with our Deliba gourmet tomato sauce made with anchovies, capers, red Calabrian chilli, parsley, garlic and Sinopolese Black Olives, knows as Liveji, preserved in our finest EVOO.

Tagliatelle ai funghi porcini


Tagliatelle ai funghi porcini is one of Italy’s most iconic gourmet dishes. The star of this dish is the porcino mashroom, a truly wild delicacy with a high-nutritional value and rich flavour, which, when combined with the tagliatelle pasta, unfolds the full flavour and elegance of traditional Italian autumn cuisine. Perfect for any occasion, it will please even the most discerning palates.

How to use Deliba Boxes

Inside the Deliba Boxes you will find the ingredients, already weighed for 2 or 4 people, to cook your favourite recipe. You will need a pot and water to cook the pasta of your choice and a pan to cook the other ingredients of the recipe. Our recipes are simple and practical to make, you don't need much experience in the kitchen and in no time you will be making a recipe from Italian cuisine using authentic Made in Italy products. 

Ingredients Deliba

Discover the ingredients you will find in your





Tagliatelle with Porcini Mushrooms



Tagliatelle is one of the best known and tastiest pasta shapes in Italian cuisine. On 16 April 1972, the Italian Academy of Cuisine deposited with the Bologna Chamber of Commerce, Industry, Crafts and Agriculture the authentic recipe and measurements of the original 'Tagliatella di Bologna'. The tagliatella was given precise measurements, which, when cooked, were 8 mm wide, whereas when uncooked they were about 7 mm wide.

Porcini Mushrooms 

Porcino is the common name of some species of mushroom of the genus Boletus, often attributed, also as a trade name, to four species of boletes (the Edules section of the genus Boletus) belonging to Boletus edulis and having vaguely similar morphological and organoleptic characteristics. It is found mainly in oak and chestnut woods on the plains, and in beech and fir woods in the high mountains. They are symbiotic, gregarious fungi which can grow in groups of many specimens. They usually emerge between May and June, and become visible in the woods as early as August (if the season provides the right rainfall), although it is between September and October that their presence is at its peak. The ancient Romans called these mushrooms Suillus because of their generally stocky and massive appearance, and the term porcino is the exact translation. They can easily reach a large size: specimens weighing more than one or two kilograms are frequently found.

        Garlic               Black           Parsley            Salt            Extra Virgin Olive Oil

                               Pepper                                                             Ottobratico


Tagliatelle with Porcini Mushrooms



Paccheri are a type of very large tube-shaped pasta, originating in Campania. They are generally plain, but there is also a ribbed version, the millerighe paccheri as in this case. The name derives from the Neapolitan pacchara, 'Schiaffi'. The name was attributed to the slapping sound they can make when eaten. They can be served filled or unfilledPaccheri are a type of very large tube-shaped pasta, originating in Campania. They are generally plain, but there is also a ribbed version, the millerighe paccheri as in this case. The name derives from the Neapolitan pacchara, 'Schiaffi'. The name was attributed to the slapping sound they can make when eaten. They can be served filled or unfilled

Sun-Dried Tomato Pesto

Sun-dried tomato pesto made with monocultivar ottobratico evo oil, pine nuts, peeled almonds and salt. This artisanal pesto is a typical recipe from Southern Italy. It was used by housewives who didn't have much time to cook but at the same time could make a rich dish in line with the principles of the Mediterranean Diet.

Calabrian Chilli Cream

Chilli cream is made from the typical Calabrian red chilli pepper. This special preparation is one of the many ways of preserving chilli peppers but is also used to give a spicy touch to ingredients that might be sweet to the palate.

     Basil                                          Salt                      Extra Virgin Olive Oil

​                                                                                               Ottobratico


Fileja With Calabrian Sauce



Fileja pasta is a very old recipe and takes its name from the "ferretto", the little iron used to make it.  It is a recipe that has been handed down from generation to generation, and each family seasons it according to its own taste. Fileja pasta can be prepared fresh or dried.


Black Olives

In this recipe we find the olives in its twofold aspect, those used are of the Sinopolese variety, in the first case we have the Sinopolese olives that have reached full maturity and are preserved in brine, enriching the dish with their strong and balanced taste.  

Extra Virgin Olive Oil


The other aptitude of Sinopolese olives is to give us an extra virgin oil that has a delicate taste that allows us to make any dish without upsetting the taste of the other ingredients. In this recipe, as well as enjoying a very old type of pasta such as fileja, which are fantastic anchovies, we will also have the opportunity to taste this magnificent cultivar in its twofold use, for oil and for table.

Anchovies                 Capers              Calabrian Red Chilli

Tomato Sauce

Garlic                    Parsley                  Salt

Create Website with | Free and Easy Website Builder