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Products
Products
There are 39 products.
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.
STROZZAPRETI ROMAGNOLI
The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with no abnormal colors
PICI
Pici are a type of pasta very similar to spaghetti prepared with only durum wheat semolina, without the addition of eggs, typical of southern Tuscany.
They are usually served with tasty meat sauces (also wild boar and hare), mushrooms or cheese.
SCIALATIELLI
The paste is bronze drawn, the product is well formed and well cut, homogeneous size, intact and with absence of anomalous colors
ANCHOVY FILLETS
Anchovy fillets in sunflower oil: tasty product that lends itself to any imagination in the kitchen.
SALMON ROE
More and more present in our kitchen, salmon eggs are much larger than lumpfish eggs and are intended for a variety of uses when you want to delicatey emphasize the taste of fish.
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.
LUMPFISH BLACK ROE
With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".
LUMPFISH RED ROE
With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".
TAGLIOLINI
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.
CUTTLEFISH INK
Cuttlefish ink is mainly used as a condiment, especially for pasta dishes.
It helps to color and flavor pasta dishes, fresh pasta in the first place.
Sometimes someone use it in cooking risotto, to plan, or even in sauce to enhance the flavors of fish.
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