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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 ... -
Raviolini 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 ... -
Green Stringoli
Traditional pasta format of Ligurian origin.Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
Passatelli with Parmigiano Reggiano
The Passatelli are one of the most classic soups of the Province of Pesaro and Urbino, of the Province of Ancona, of part of the Province of Perugia ... -
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, ... -
Small Potato Gnocchi
Classic preparation of traditional Italian cuisine, here in its smallest format.Excellent served with meat sauces, cream cheeses or mushrooms.Cooking ... -
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 ... -
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 ... -
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, ... -
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 ... -
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 ... -
Strozzapreti Romagnoli
A typical, classic pasta shape from Rimini, ideal with meat sauces or shellfish condiments. -
Garganelli
Classic traditional format of Romagna and Marche area, prepared with pasta sheet made through die extrusion.
