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PASTA DELIZIE ASPARAGUS AND ALMONDS
PASTA DELIZIE ASPARAGUS AND ALMONDS
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.
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MINI CROQUETTES
MINI CROQUETTES
The crocchè (from the French croquette) often called also panzarotti, are a typical dish of the Neapolitan cuisine also spread in Puglia and Sicily, in particular in Palermo, where there is a variant.
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YELLOW POTATO GNOCCHI
YELLOW POTATO GNOCCHI
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.
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POTATOES MAXI CHIPS
POTATOES MAXI CHIPS
Fried potatoes are a food based on potatoes cut into slices of elongated shape and fried in various ways in different countries: in Belgium the "Blanc de bœuf" beef tallow is used in a special deep fryer, but in general it is the most common vegetable oils; in Italy and Spain the potatoes are also baked until they get the characteristic crispness, and then served. 
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FROZEN ORECCHIETTE
FROZEN ORECCHIETTE
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.
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