Pasta e Riso

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.

Fresh egg pasta parcels filled with swordfish and lime zest, frozen, 2kg

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

Spaghettone di semola 3.0

Foglie d'ulivo verdi

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

Tanto ripieno, morbido e cremoso, preparato con Cipolla Rossa caramellata con zucchero di canna e piccante Gorgonzola DOP.

L’esperienza dei “mastri pastai” Canuti ha permesso di creare una sfoglia, trafilata lentamente al bronzo, dalla cottura veloce e perfetta, un profumo ed una ruvidità come quella fatta in casa.

Considerato prezioso fin dall’epoca romana,

il Farro è oggi uno dei protagonisti della dieta mediterranea.

Saporito, sano e fonte di fibre; provalo come risotto o in gustose insalate.

Facile e veloce da preparare, si cuoce direttamente in acqua salata bollente.

Precooked frozen durum wheat semolina pasta, 1kg

Food preparation based on pasta, shrimp, and zucchini, precooked and frozen, 300g.

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

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

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

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

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.

Frozen phyllo-pastry 5kg

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

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.

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

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

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

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

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

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

Orecchiette di semola di grano duro