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TAGLIATELLA STONE GROUND FLOUR
Fresh egg pasta with soft wheat flour type 1 ground in frozen stone
TAGLIERINI WITH PORCINI MUSHROOMS 350g
Preparation of food based on pasta and porcini mushroom sauce, precooked and frozen 350g
TAGLIOLINE ALL'UOVO
Taglioline di semola di grano duro all'uovo, trafilate in bronzo
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.
TAGLIOLINI WITH SQUID INK
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.
TORTELLINI ALLA BOLOGNESE
Characterized by an extraordinary intensity flavor, tortellini bolognesi are excellent as a first course that wraps the palates of adults and children.
TORTELLONI WITH LABSTER AND CRUMB
Rich filling prepared with fine lobster, shrimp and fragrant with parsley.
Single tortellone weighs 25g and with a high percentage of filling.
VIOLETTE WITH PURPLE POTATOES 2kg
Fresh egg pasta ravioli filled with purple Vitelotte potatoes, frozen, 2kg
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.
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