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Cuttlefish ink spaghetti are an inexperienced flavor experience, keeping the tradition in the processing, bronze drawn, they are capable of releasing color odors giving the dish a unique appearance, ideal with fish-based sauces.
The first pasta with truffles produced in the world (in 1990!) Was born from the imagination and experience of the founder of Tartuflanghe.
Give flavor and color to your dish. Durum wheat semolina pasta mixed with chopped natural chilli. For all lovers of spicy. Excellent with simple toppings.
Refined spaghettini who know how to combine originality and tradition.
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!
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.
All the freshness of the Amalfi Coast lemons in a homemade pasta extruded through bronze, inimitable taste.
For those who enjoy the pungent flavor of fresh citrus South, a homemade pasta extruded through bronze.
A sincere pasta that the less you season the more it reveals its true character. The smoky notes are able to give an unprecedented depth of texture, magically amplifying the sensation of thickness so that it will seem to be eating spaghetti ... an augmented reality pasta. We also recommend reusing the cooking water in your dressing.
Linguine with lemon, made with Italian durum wheat semolina. Use theLinguine With Lemonof Verrigni for your first fish dishes!