Results

First course of precooked egg pasta with béchamel sauce and beef and pork meat sauce, frozen 330g.

Precooked and frozen Carnaroli rice, 1kg

Fresh egg pasta filled with Castelmagno DOP cheese, frozen, 2kg

Thin puff pastry, frozen, 3.20kg

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

Fresh egg pasta squares filled with Chianina beef and Cardoncelli mushrooms, frozen, 2kg

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

Fresh egg pasta ravioli filled with porcini mushrooms, frozen, 3kg

Fresh egg pasta tortelli filled with crustaceans, frozen, 3kg.

Fresh egg pasta pouches filled with eggplant cream and scamorza cheese, frozen, 2kg

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

Frozen aubergine parmigiana 2kg

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

Frozen food preparation based on cheese and pepper, 500g

Frozen phyllo-pastry 5kg

First course with pre-cooked egg pasta with béchamel and beef and pork ragu, frozen 2,5kg

Precooked and frozen pasta and sauce meal, 350g.

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

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

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

Il sugo (o salsa) di pomodoro fresco al basilico è il condimento mediterraneo per eccellenza, semplice e gustoso, ancor di più se fatto nel periodo di luglio-agosto, quando i pomodori sono saporiti e profumati e vengono preprarate le migliori conserve per l'inverno.