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One of the most popular Ligurian pasta outside our borders, are prepared with flour and water and are formed by the prince pull over to pesto.
Prince seasoning for Pansotti, great for all stuffed pasta vegetable.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
One of the best known Ligurian pastas outside our borders, they are prepared with water and chestnut flour and are the main format to be combined with pesto.
The typical long pasta Genovese bi-convex shape to enhance every scent. Let groped!
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
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Succulent and tasty, but above all easy to serve.
A selection of the typical cuts used for the classic boiled meat: scoop, tail, muscle deriving from Piedmontese cattle, certified by the COALVI Consortium. The peculiarity of this exclusive dish is to be able to bring out the true flavor of the meat of these boiled cuts with a cooking that does not disperse the organoleptic properties in water.
Only the noblest venison meat for this original game variant of the famous goulash soup. Ideal to accompany with steaming polenta.Ready dish, perfect as a main course, to be heated in a pot or in the oven.
Lunch is served! A ready-made tasty recipe, only to be heated. Tender and tasty meat with its cooking sauce.
Crunchy and tasty "fat", this pig sizzles at the bite and resonates with flavor on the palate.
Selected meat of small farms in Northern Europe, chosen for the higher degree of marbling, an absolute quality index. The flavor is as extraordinary as the unmistakable texture.
An authentic gastronomic peculiarity, a gem for true meat lovers.
Pure goodness of meat, ready-made, just heat it quickly in a pot or in the oven. To be served with polenta or dumplings. True flavor of an authentic handmade dish.
Valuable game meat for a high class ready dish. Boar tender to the bite and tasty, a real exclusive specialty.
Traditional stew from the border area in the Pyrenees, between France and Spain, especially from the Basque Country. Similar to our stew but much more aromatic and tasty!Ready made dish, just warm it up for a few minutes.
Characteristic, intense flavor with emerging notes of braised meat, vegetables and tomato. Internally the meat is pink and the texture (heating the cheek) is soft, soft like that of a boiled meat. This consistency well balances the persistence of the added sauce.
Ready-made artisan cotechino (usually cotechino needs to be cooked for about 3 hours ...) Cotechino is one of the Italian classics of the New Year's menu along with lentils. We also recommend serving it with mustard and mashed potatoes.
Rich dish for good forks. A game specialty with a full and distinctive flavor. Firm meat responds firmly to the bite to give you a mouthful full of intensity.