Pasta Surgelata

Fresh egg pasta filled with Castelmagno DOP cheese, frozen, 2kg

Thin puff pastry, frozen, 3.20kg

Fresh egg pasta treasure chests filled with langoustines, frozen, 2kg

Fresh egg pasta squares filled with Chianina beef and Cardoncelli mushrooms, frozen, 2kg

Fresh egg pasta parcels filled with lobster, frozen, 2kg

Fresh egg pasta treasure chests filled with Apulian burrata cheese, frozen, 2kg

Fresh egg pasta treasure chests filled with porcini mushrooms, frozen, 2kg

Fresh egg pasta ravioli filled with salt cod, frozen, 2kg

Fresh egg pasta tortelli filled with crustaceans, frozen, 3kg.

Fresh egg pasta raviolacci filled with sea bass and citrus aroma, frozen 3kg

Fresh egg pasta ravioli filled with porcini mushrooms, frozen, 3kg

Large fresh egg pasta ravioli filled with Asiago DOP cheese and red radish from Treviso IGP, frozen, 2kg

Fresh egg pasta pouches filled with scallops and North Sea shrimps, frozen, 2kg

Fresh egg pasta pouches filled with eggplant cream and scamorza cheese, frozen, 2kg

Rectangles with guanciale and pecorino cheese

Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat. 

Rich filling prepared with fine lobster, shrimp and fragrant with parsley.

Single tortellone weighs 25g and with a high percentage of filling.

Orecchiette are one of the most symbolic grains of the Apulian gastronomic tradition. Pasta format very popular in Salento and Italy, thanks to its versatility and their ability to collect sauce, such as ragout or a vegetable-based seasoning. 

Typical Apulian pasta obtained from a thin and flat dough. The dough is made in strips and then folded on itself to create the shape of the dough.  

Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm. 

Produced through bronze drawing and slow drying. The porous surface of the pasta retains the seasonings and enhances the flavors of the dish.

TAGLIATELLA FARINA MACINATA PIETRA 2kg(CA)

Rectangles of fresh egg pasta filled with grouper, frozen 3kg

Extraordinarily tasty filling with fragrant wild herbs sautéed and seasoned in a pan.

The experience of the "master pasta makers" Canuti has allowed to create a sheet, slowly drawn to bronze, from the fast and perfect cooking, a scent and a roughness like the homemade one.

Tagliolini are a variety of egg pasta typical of Molise and Piedmont, characterized by a very thin cut width.

It is a pasta with fast cooking, it goes well with light sauces, with fish, delicate seasonings or even in broth.

Pici are a type of pasta very similar to spaghetti prepared with only durum wheat semolina, without the addition of eggs, typical of southern Tuscany.

They are usually served with tasty meat sauces (also wild boar and hare), mushrooms or cheese.

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors

Fresh egg pasta, spaghetti alla chitarra format, frozen, 1.5kg

A type of pasta typical of the Puglia region, whose shape is approximately similar to that of small ears, from which the name derives.

The typical regional recipe is the one that sees them together with turnip tops, but they are also excellent with meat or vegetable seasonings.

Traditional pasta format with a high percentage of filling prepared with delicious asparagus tips and crunchy almonds.

The experience of the "master pasta makers" Canuti has allowed to create a sheet, slowly drawn to bronze, from the fast and perfect cooking, a scent and a roughness like the homemade one.

Typical pasta of Ligurian origin.

Ideal to be served with the classic pesto alla genovese, also excellent with sauces based on meat or fish.

In the city of Rome gnocchi represent the traditional dish of Thursday, following the saying "Thursday gnocchi, Friday fish and Saturday tripe".

The proverb emphasizes the importance of Thursday, which needs an elaborate and tasty dish and anticipates the lean one of the next day.

Practical and quick to cook are great with meat sauce or cheese seasonings.

Practical pre-cooked egg dough, ideal for gastronomic preparations such as lasagne or cannelloni.

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors

Frozen phyllo-pastry 5kg

Kataifi pasta is a preparation based on flour and water, a typical ingredient of Greek and Middle Eastern cuisine. It is fillo pasta cut into very thin strands that makes the dishes crisp and tasty. Today this pasta is used in the kitchens of chefs to give crispness and taste to their dishes, as well as for effective preparations.

Tasty filling with grouper fillets and crunchy pistachios.

Perfect to be served with condiment prepared from fish, crustaceans or molluscs

TORTELLONI RIPIENI CON RICOTTA, SPINACI, FORMAGGIO QUARTIROLO DOP, PARMIGIANO REGGIANO DOP E GRANA PADANO DOP.

Paccheri are a type of traditional Neapolitan pasta in the form of giant macaroni.

Prepared according to tradition with only durum wheat semolina, they are excellent served with meat sauce, seasonings with cheese, vegetables, with fish or shellfish, they are also served stuffed with ricotta cheese and vegetables and baked in the oven.

Food preparation based on pasta and sauce, precooked and frozen, 300g