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Delizie “Burrata Cheese from Puglia”
Un ripieno incredibilmente morbido, fresco ed avvolgente preparato con vera burrata di PugliaL'esperienza dei "mastri pastai" Canuti ha permesso di ... -
Orecchiette
Traditional type of pasta of the Region of Puglia, with a shape more or less similar to that of small ears, from which indeed the name comes.The ... -
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 ... -
Ravioli Ricotta Cheese & Spinach
The Ravioli with Ricotta Cheese and Spinach are one of the most well-known egg fresh pasta-based preparations.Prepared with pasta sheet made through ... -
Stringoli
Traditional pasta format of Ligurian origin. Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
Tagliatella with Stone-milled wheat flour
Tagliatelle from Romagna prepared with pure stoneground flour and made through die extrusion.Ancient flour prepared only with Italian wheat that gives ... -
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 ... -
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 ... -
Crêpes Plain (round shape)
Crêpes in disks with a diameter of about 170mm, packed in compact boxes of 60 pieces.Ideal base for quick sweet or savoury preparations. -
Tortelli del Pescatore
Classic Italian format with a rich flavour of fish and crustaceans.Ideal for serving with shrimps, crustacean-based dressings or with a simple ... -
Delizie with Pumpkin and Parmigiano Reggiano
Plenty of filling, soft and creamy, prepared with pumpkin and Parmigiano Reggiano PDO.The experience of the Canuti "Master Pasta Makers" has allowed ... -
Green Tortelloni with Fossa Cheese
Traditional format filled with the classic Sogliano fossa cheese PDO, aged for three months in classic oval shaped pits, dug in the rock.Prepared with ... -
Tagliolini
The Tagliolini are a traditional type of pasta of the Regions of Molise and Piedmont, characterised by a very thin cut width.It is a quick cooking ... -
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 ... -
Garganelli
Classic traditional format of Romagna and Marche area, prepared with pasta sheet made through die extrusion.
