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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, ... -
Pici
The Pici are a type of pasta very similar to spaghetti prepared only with durum wheat semolina, without the addition of eggs, typical of south ... -
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 ... -
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 ... -
Delizie with Codfish and Potatoes
Traditional pasta format with high percentage of soft and creamy filling with a typically homemade appearance.Prepared with soft dried salted codfish ... -
Delizie with Chantarelle Mushrooms and Butternut Squash
Plenty of filling, soft and creamy, where the sweetness of the butternut squash goes perfectly with the characteristic taste of the chantarelle ... -
Tagliatella with Rosemary and Spelt Flour
The classic shape of "Tagliatelle Romagnole" made with spelt flour, durum wheat flour and fragrant rosemary, without additional eggs.Rosemary brings ... -
Fettuccine
The Fettuccine is a typical long pasta format, especially widespread in the Rome and Tuscany areas, in other Regions they are also known as ... -
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 ... -
Delizie with Parmigiano Reggiano
An incredibly soft filling, prepared with 22-Months PDO Parmigiano Reggiano.The experience of the Canuti "Master Pasta Makers" has allowed to create a ... -
Delizie with Polenta, Montasio PDO Cheese and Chanterelle Mushroom
Everybody loves the great taste of the Alps!Filled with polenta, chanterelle mushroom, Montasio PDO cheese, Grana Padano PDO cheese, extra virgin ... -
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 ... -
Raviolacci with Ricotta Cheese & Spinach
Traditional pasta format with high percentage of filling prepared with soft ricotta cheese and spinach leaves.Excellent served with tomato, flavourful ... -
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 ... -
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 ...
