Le ricette di Canuti

Preparate dai nostri chef e pensate per i professionisti della cucina. Facili da preparare, con ingredienti semplici e facilmente reperibili e con una preparazione descritta passo per passo.

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Le Classiche

Tortelli del Pescatore on creamed chickpeas and carpetshell clams, with emulsion of sea urchin roe and extra virgin olive oil

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Le Classiche

Green Tortelloni with Fossa Cheese in “O Sole Mio” sauce with fresh sausage and Vesuvius tomatoes

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Le Classiche

Tortelloni Giganti Ricotta e Spinaci with Castelmagno cheese fondue and summer truffle

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Le Classiche

Tortellini alla Bolognese with classic capon broth

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Le Classiche

Tagliolini with Squid Ink with vegetarian carbonara and musky octopus

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Le Classiche

Quadroni with Potatoes with Ciccioli and plain yogurt

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Quadroni with Grouper Fish and Pistachio with prawns in Sangiovese grappa and creamed leeks

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Le Classiche

Romagna Passatelli with Adriatic seafood, carpetshell clams, mussels and squid

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Le Classiche

Pappardelle in prawn, Gorgonzola and Martini Dry sauce

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Le Classiche

Orecchiette with Romanesco broccoli, sausage and saffron

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Le Classiche

Casentino-Style Romagna Garganelli with Colonnata PDO Fatback Bacon

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Le Classiche

Cuoricini Ricotta and Spinach in crisp puff pastry crust with bladder campion shoots and carpetshell clams

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Canuti pasta cooking methods

Discover all possible cooking of our pasta.

The traditional cooking in boiling water, the practial steam cooking or the original and tasty frying.

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