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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 ... -
Bigoli
The bigoli are a long pasta, similar to a large noodle, originating from Vicenza, widespread in all Veneto and also in East Lombardy.They are normally ... -
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 ... -
Tortellini alla Bolognese (with Meat)
The Tortellini are a traditional filled egg pasta of the area of Bologna and Modena.Prepared following the original recipe that includes meat, ... -
Stringoli with Squid Ink
Traditional pasta format of Ligurian origin.Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
Small Potato Gnocchi
Classic preparation of traditional Italian cuisine, here in its smallest format.Excellent served with meat sauces, cream cheeses or mushrooms.Cooking ... -
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 ... -
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 ... -
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 ... -
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 ... -
Garganelli
Classic traditional format of Romagna and Marche area, prepared with pasta sheet made through die extrusion. -
Stringoli
Traditional pasta format of Ligurian origin. Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
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 ... -
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, ... -
Strozzapreti Romagnoli
A typical, classic pasta shape from Rimini, ideal with meat sauces or shellfish condiments.
