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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 ... -
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 ... -
Garganelli
Classic traditional format of Romagna and Marche area, prepared with pasta sheet made through die extrusion. -
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 ... -
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, ... -
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, ... -
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 ... -
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 ... -
Green Stringoli
Traditional pasta format of Ligurian origin.Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
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, ...
