Pasta Surgelata

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

Rectangles with guanciale and pecorino cheese

Fresh egg pasta filled with ricotta and spinach, precooked and frozen. 3kg

Fresh egg pasta roll filled with ricotta and spinach filling, precooked and frozen. 3kg

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 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

Prepared food based on rice, precooked and frozen, 300g

Precooked and frozen pasta and sauce meal, 350g.

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

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

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

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

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.

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

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.

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

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.

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.

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

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