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Ravioli alla Bolognese (with Meat)
A small pasta format, with a filling just like that of the Tortellini alla Bolognese.Traditionally served in meat stock, they are also excellent with ... -
Giant Tortelloni with Lobster & Crab
Rich filling prepared with high-value lobsters, crabs, ricotta cheese, prawns and aromatised with parsley.25g Tortellone with a high filling ... -
Agnolotti alla Bolognese (with Meat)
Filled with mortadella, raw ham, beef and pork sautéed slowly in a pan and flavoured with aromatic herbs.Perfect for serving with flavourful meat ... -
Crêpes with Porcini Mushrooms I.Q.F.
Crêpes filled with porcini mushrooms, folded into quarters, perfect for preparation in baking tray with béchamel and meat sauce, dressings with ... -
Potato & Egg Gnocchi Casarecci
The Gnocchi “Casarecci” are a classic Italian cuisine preparation, with an even more rustic appearance than the traditional gnocco.Prepared with ... -
Tortelloni with Porcini Mushrooms
Rediscover these traditional Tortelloni filled with high-value porcini mushhrooms thinly diced and cooked with oil, garlic and parsley. -
Agnolotti with Braised Meat
The Agnolotti alla Piemontese, prepared with braised meat, are a traditional speciality of filled pasta of Piedmont, and specifically of the ... -
Giant Tortelloni with Porcini Mushrooms
Prepared only with porcini mushrooms sautéed and flavoured with mixed vegetables.Ideal for pairing with meat, cheese or vegetable-based dressings. -
Tricolour Bon Bon with Ricotta Cheese & Spinach
Formato a caramella ripieno di morbida ricotta e spinaci in foglie, ottimi serviti con condimenti a base di pomodoro, saporiti ragù, formaggi e ... -
Gnocchi with Truffle
Very tasty gnocchi filled with truffle.Excellent served with meat sauces, cream cheeses or dressings with vegetables. -
Fagotti with Cheese & Candied Pear
Pasta Fagotti filled with flavourful cheeses like Robiola, Taleggio PDO and Parmigiano Reggiano PDO paired with sweet candied pears.Perfect with ... -
Tortellini alla Bolognese Mignon (with Meat)
The classic Tortellino in a small format, with a meat filling just like that of the traditional Tortellini alla Bolognese.Traditionally served in meat ... -
Tagliatelle
The Tagliatelle are a traditional egg pasta of the Centre and North of Italy, particularly common in the area of Bologna and in all Emilia-Romagna, ... -
Tagliolini with Squid Ink
Traditional Tagliolino with pasta sheet made through die extrusion and addition of cuttlefish ink.Ideal for a fish-based first course dish with a ... -
Ravioli with Black Truffles
Classic Ravioli filled with high-value black truffle and soft cheese.Ideal for serving with cream cheeses or vegetable-based dressings.
