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Garganelli
Classic traditional format of Romagna and Marche area, prepared with pasta sheet made through die extrusion. -
Paccheri Caserecci with Squid Ink
The paccheri are a type of traditional Neapolitan pasta with the shape of giant maccheroni.Prepared according to tradition only with durum wheat ... -
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, ... -
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. -
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 ... -
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 ... -
Small Potato Gnocchi
Classic preparation of traditional Italian cuisine, here in its smallest format.Excellent served with meat sauces, cream cheeses or mushrooms.Cooking ... -
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 ... -
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 ... -
Strozzapreti Romagnoli
A typical, classic pasta shape from Rimini, ideal with meat sauces or shellfish condiments. -
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 ... -
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 ... -
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 ... -
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 ...
