-
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 ... -
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 ... -
Cappelletti with Cheese
The Cappelletto is the version from Romagna of the classic Tortellino, prepared with a filling based only with cheeses.Traditionally served in stock, ... -
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 ... -
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 ... -
Potato Gnocchi
In the city of Rome the gnocchi represent the traditional Thursday dish, following the saying "Thursday gnocchi, Friday fish and Saturday tripe".The ... -
Garganelli
Classic traditional format of Romagna and Marche area, prepared with pasta sheet made through die extrusion. -
Delizie with Herbs: Chicory, Nettle, Spinach & Swiss Chard
Extraordinarily tasty filling with aromatic wild herbs sautéed and flavoured in a pan.The experience of the Canuti "Master Pasta Makers" has allowed ... -
Green Stringoli
Traditional pasta format of Ligurian origin.Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
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 ... -
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. -
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 ... -
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 ... -
Stringoli
Traditional pasta format of Ligurian origin. Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
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 ...
