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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 ... -
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 ... -
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, ... -
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 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. -
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 ... -
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, ... -
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 ... -
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, ...
