OLIVE ASCOLANE

Le olive all'ascolana sono un piatto tipico marchigiano, originario della città di Ascoli Piceno, oggi diffuse in tutto il territorio italiano, come anche al di fuori dei confini nazionali. Vengono generalmente servite assieme ad altri prodotti fritti come antipasto,anche se tradizionalmente vengono considerate un secondo piatto, essendo una delle componenti principali della locale frittura mista.

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NATURAL ROUND CREPES

Disc-shaped crepes with a diameter of about 170mm, packaged in compact 60-piece cartons. Ideal bases for quick sweet or sautéed preparations.

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PACCHERI WITH SQUID INK

Frozen fresh pasta with squid ink

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YELLOW PRECOOKED LASAGNA SHEETS

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

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TAGLIATELLA ROSEMARY SPELT FLOUR

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.

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DELIZIE CARAMELIZED ONION AND GORGONZOLA DOP

Stuffed, soft and creamy, prepared with Red Onion caramelized with brown sugar and spicy Gorgonzola DOP. The experience of the "master pasta makers" has made it possible to create a sheet, slowly drawn to bronze, with a fast and perfect cooking, a perfume and a roughness like the homemade one.

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PASTA DELIZIE REDFISH AND SCENTS OF SICILY

A soft and enveloping filling . 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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STROZZAPRETI ROMAGNOLI

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

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FROZEN PACCHERI

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.

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STRINGOLI TROFIE

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

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PIEDMONTESE AGNOLOTTI

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.

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DELIZIE SWORDFISH - RAISINS - PINE NUTS

A tasty filling inspired by an ancient Sicilian recipe, prepared with swordfish, sweet raisins and crispy toasted pine nuts. A sheet slowly drawn to the bronze, from the fast and perfect cooking, a perfume and a roughness like the one made in house.

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