Products
There are 61 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
MIX OF ASSORTED MINI PUFF PASTRY (rustic)
Assortment of rustic various flavors consisting of: rustic ricotta, ham and salami , rustic wurstel , rustic with spinach, rustic with salmon, rustic with olives, rustic with tuna, rustic with peppers
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
SAVORY PANCAKES WITH SEAWEED
Pancakes of leavened dough with seaweed
MEDIUM POTATO CROQUETTES
Potato croquettes of medium size stuffed with mozzarella
MINI BALLS OF EGGPLANT PRONTO FORNO
Mini balls of eggplant pre-fried in sunflower seed oil
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.
BATTERED PUMPKIN FLOWERS
Pumpkin flowers stuffed with ricotta and provola cheese battered and pre-fried in sunflower seed oil
4 CHEESE DELIGHTS
The "crocchè" (from the French Croquettes) are a typical dish of Neapolitan and Sicilian cuisine based on potatoes and eggs, which are fried after being breaded in breadcrumbs. To make the dough more full-bodied, Neapolitan tradition wants potatoes to be crushed with a fork.
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.