Collection: piyale

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

Capellini Cort are short, thin vermicelli noodles classically used in soups and pilafs. At Piyale, we have been making traditional pasta - or “makarna” - in Turkey since 1922. Our delicate short angel hair pasta noodles (Tel Sehriye) are made with Turkish Durum wheat semolina and soft wheat semolina.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

While scholars attribute the origin of noodles to ancient China, the dried pasta we know and love today is 100% Mediterranean fare! Of all the shapes and sizes of pasta, none is more classic than spaghetti. At Piyale, we have been making traditional pasta in Turkey since 1922, with high-quality Durum and soft wheat semolina. Piyale Spaghetti is the perfect vehicle for any sauce you can dream of! Enjoy al dente with garlic and olive oil (aglio e olio); clams, olive oil, garlic and parsley (alle vongole); tomato, capers, Kalamata olives and garlic (alla puttanesca); ground meat and tomato sauce (Bolognese) or with all-time classic meatballs. Chef’s tip: after boiling the pasta, conserve a little of the cooking liquid and add it along with the spaghetti, into the sauce you’re serving. Mix to coat all of the pasta and serve with grated cheese (optional). Start working your magic with our spaghetti and let your imagination soar.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. Piyale Sedano Pasta, which is long and thin, is made from the most delicious wheat semolina. It has no additives and artificial flavors in its content. You can add various sauces to your Sedano pasta.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. Derived from the Latin word “penna,” meaning “pen,” Penne Rigate are hollow cylindrical-shaped pasta noodles with external ridges and diagonal openings at both ends to mimic the tip of a fountain pen.

Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soups, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

A steaming bowl of Turkish soup or "çorba", accompanied by fresh, crusty bread is like a warm hug from mom. You wouldn't be able to think of better comfort food, especially during the cold, rainy days of winter. In Turkey, soup is served as the first course at both lunch and dinner and is also a common choice for breakfast in many Anatolian homes. During the holy month of Ramadan, the daily fast is always broken with soup, fresh bread, olives, and cheese—light fare that is easy on the stomach after a day of fasting.

Pasta is one of the world’s most beloved and versatile comfort foods! While the first recorded evidence of noodles dates to ancient China, the dried pasta we know and love today was first refined in the Mediterranean. Farfalle, from the Italian word for “butterflies,” are an iconic and fanciful pasta shape. At Piyale, we have been making traditional pasta in Turkey since 1922, with Durum and soft wheat semolina. PIyale Farfalle are the perfect vehicle to absorb the goodness of oil, cream, tomato and meat-based pasta sauces - from pesto and marinara to alfredo and Bolognese.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. The first recorded baked mac and cheese recipes date to 14th century England and Italy. Elbow Macaroni – small, curved tubes of pasta – are the noodles used in classic mac and cheese recipes for centuries.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. While each country has its own pasta-making traditions and regional specialties, certain classic noodle shapes like Lumachine Rigate, small snail shells, transcend borders and time. Turkey is ranks fifth in worldwide pasta production, and since 1922 Piyale has been one of the leading pasta brands in Turkey.