Pasta e Riso

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

Fresh egg pasta ravioli filled with purple Vitelotte potatoes, frozen, 2kg

Semi-fine rice with medium and rounded grain 1kg

Whole-meal ‘Venere’ rice with black and crunchy grains 1kg

Adatti per portare in tavola una varietà di gustosi piatti unici.

Infatti se abbinati a legumi, verdure, pesce, carne, e formaggi, sono in grado di formare un pasto completo che risolve in velocità pranzi e cene, garantendo l'assunzione dei micro-nutrienti necessari alla crescita.

Trofie di semola di grano duro

Troccoli di semola di grano duro, trafilati in bronzo

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

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

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

Characterized by an extraordinary intensity flavor, tortellini bolognesi are excellent as a first course that wraps the palates of adults and children.

Thin puff pastry, frozen, 3.20kg

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.

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.

Taglioline di semola di grano duro all'uovo, trafilate in bronzo

Preparation of food based on pasta and porcini mushroom sauce, precooked and frozen 350g

Le Tagliatelle, caposaldo della cucina tradizionale italiana che, anche se di origine emiliana, sono diffusissime in tutte le regioni dello stivale.

In Lombardia con la borragine, in Trentino Alto Adige con un sugo di carne molto particolare, in Abbruzzo e Molise si racconta che venissero cotte nel latte in tempi di carestia.

Classic "Tagliatelle Romagnole" are prepared only with spelt flour and durum wheat semolina and fragrant rosemary, without the addition of eggs.

Rosemary enhances the flavor of meat sauces, but also perfect with vegetable seasonings.

TAGLIATELLA FARINA MACINATA PIETRA 2kg(CA)

The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors

Strozzapreti di semola di grano duro

Typical pasta of Ligurian origin.

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

Preparation based on pasta and Genovese pesto sauce, precooked and frozen 300g.

Le strascinate sono una sorta di orecchiette, ma molto più grandi e aperte

Food preparation based on pasta, speck, and mushrooms, precooked and frozen, 300g.

SPAGHETTO QUADRATO MOLISANA 24pzX500gr(LM)

Spaghettone di semola 3.0

Gli Spaghetti de la Molisana si presentano rigorosamente ruvidi, per via de la trafilatura al bronzo, pronti per poter assorbire perfettamente tutti i sughi e soprattutto così tenaci che praticamente non scuociono mai; Tutto ciò grazie al contenuto proteico pari al 14,5% 

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

Prepared food based on pasta and sauce, precooked and frozen 350g

Fresh frozen egg pasta.

The pasta is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors

Molto simili ai maccheroni, però molto più delicati nelle forme, presentano una superficie ruvida in modo tale da raccogliere perfettamente il condimento.  

Precooked and frozen pasta and sauce meal, 350g.

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