Personal and tasty interpretation of traditional Tuscan pasta. Similar to spaghetti, but thicker, these pies mature perfectly with the "fatty" flavor of the cheese or the freshness of the lemon.
The tiny, specialties of Tuscan tradition, turn into a delicious pasta with porcini fungus. Intense flavor, great to be seasoned with cream and parmesan cheese. Eretics as a base for your carbonara.
The first pasta with truffles produced in the world (in 1990!) Was born from the imagination and experience of the founder of Tartuflanghe.
Noodle Tartuflanghe is recognized as the best truffle pasta to the existing market. In 1992 he won the prestigious "Best New Product of the Year Prize" at the Fancy Food Summer Show in New York and even today, for its particular characteristics.
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For those who enjoy the pungent flavor of fresh citrus South, a homemade pasta extruded through bronze.
A rich paste of vegetables! To enhance its aromas simply season with butter and cheese.
All the freshness of the Amalfi Coast lemons in a homemade pasta extruded through bronze, inimitable taste.