Pasta e Riso

RISO VENERE INTEGRALE GALLO 6pzX2kg

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.  

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

Scialatielli di semola di grano duro, trafilati in bronzo

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

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

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

Precooked and frozen pasta and sauce meal, 350g.

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

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

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

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

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% 

Spaghettone di semola 3.0

SPAGHETTO QUADRATO MOLISANA 24pzX500gr(LM)

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

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

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

Typical pasta of Ligurian origin.

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

Strozzapreti di semola di grano duro

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

TAGLIATELLA FARINA MACINATA PIETRA 2kg(CA)

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.

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.

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

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

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.

Thin puff pastry, frozen, 3.20kg

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

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

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

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

Troccoli di semola di grano duro, trafilati in bronzo

Trofie di semola di grano duro