Ravioli del Plin with herbs are a fresh pasta with filling, ideal from enjoy with butter or butter and sage; cream; tomato and basil; cream of mushrooms and truffle.Cooking: 3 minutes

Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes

Ravioli al Plin with fondue and truffle filling, a particular and tasty variant that releases its aromas topped with melted butter; truffle butter; cream. p>Cooking: 3 minutes

Unique pasta of its kind, a format that frees the chef's imagination. The Verrigni Peperone di Grano is perfect for first courses cooked in the oven or to create original finger food thanks to the stability in the plate that allows you to design personal scenographic combinations.In Verrigni it's all Italian: wheat, wire drawing and design!

Three-lobed shaped spaghetti (three sides) have a much shorter cooking time than the common spaghetti. The result on the plate is surprising, with a unique texture, always al dente. Its unusual shape allows a greater adherence of the sauces.

Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.

Semi-wholemeal pasta of stone-ground granulated wheat flour. The decided flavor of cereal will allow you to offer a dish of character on the table.

Dried egg and spinach pasta so tasty to eat even seasoned with just a little centrifuged cream butter. Perfect with a drizzle of oil and fresh-tasting cherry tomatoes.Spinach noodles that fully satisfy both the palate and the eye!

Egg pasta created with "Nazareno" local wheat wholemeal semolina. Very fragrant tagliatelle, al dente they are full-bodied and compact. The concrete flavor makes them excellent for making any seasoning stand out.

The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.