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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 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 ... -
Gnocchi Only Potatoes & Water
Classic preparation of traditional Italian cuisine.Excellent served with meat sauces, cream cheeses, dressings with mushrooms, fish or molluscs. -
Tortelli with Potatoes
The Tortelli with potatoes, also called Tortelli Mugellani, is a traditional pasta of the Mugello and Casentino area.Ideal for serving with ... -
Ravioli with Roe Deer Salmì
Classic Raviolo with roe deer filling, marinated in red wine and slowly sautéed with vegetables and aromatic spices.Ideal for serving with roast ... -
Cappelli with 4 Cheese
Emmental cheese, fontal cheese, provolone dolce cheese, Gorgonzola DOP cheese, ricotta cheese, Parmigiano Reggiano PDO and Grana Padano PDO, together ... -
Lasagne with Bolognese Sauce
Plenty of meat sauce, only with beef, and béchamel in this classic of Italian cuisine.Packaged in practical 2.5kg bags, practicality together with ... -
Delizie with Buffalo Milk Mozzarella and Taggia Olives
Genuine Mediterranean flavours with the captivating freshness of the buffalo milk mozzarella together with the strong and firm flavour of real Taggia ... -
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. -
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. -
Tortelli with Pumpkin
Traditional Tortello originating from Northern Italy and specifically of the Mantua area, prepared with amaretti biscuits, pumpkin, nutmeg and ... -
Scialatielli
The scialatielli are a traditional fresh pasta format of the cuisine of Campania.Normally served with fish or molluscs-based dressings, they are in ... -
Tortelli Ricotta & Spinach
Traditional pasta format filled with soft ricotta cheese and spinach leaves.Excellent served with tomato, flavourful meat sauces, cheese or ... -
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 ... -
Pappardelle
The Pappardelle are an egg pasta format just like the Tagliatelle but of a definitely greater width.While the Tagliatelle are a traditional pasta of ...
