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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 ... -
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, ... -
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 ... -
Stringoli
Traditional pasta format of Ligurian origin. Ideal for serving with the classic Genovese pesto, excellent also with meat or fish-based dressings. -
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 ... -
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 ... -
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, ... -
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, ... -
Strozzapreti Romagnoli
A typical, classic pasta shape from Rimini, ideal with meat sauces or shellfish condiments. -
Small Potato Gnocchi
Classic preparation of traditional Italian cuisine, here in its smallest format.Excellent served with meat sauces, cream cheeses or mushrooms.Cooking ...
