Pasta Surgelata

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

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.

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

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

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

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

Precooked and frozen pasta and sauce meal, 350g.

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.

Piedmontese Agnolotti are prepared with braised meat, a specialty of stuffed pasta typical of Piedmont, and in particular, of the Monferrato area, in the provinces of Alessandria and Asti.

Stuffed with spinach and tasty beef braised with wine and spices.

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

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.

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

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.