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Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
The sauce is a specialty of the Tuscan cuisine based on natural ingredients. A tasty pate for starters to put on toast or toast, which differs from the classic Tuscan crostini for meat used.
The taste of wild hare combined with the deer to rebalance. Unmissable on a slice of grilled Tuscan bread and warm a little oil EVO.
The inimitable butter of Normandy PDO, with a creamy texture and velvety flavor.
16 other products in the same category:
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
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
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
Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
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.
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
Fresh pappardelle of wheat granite type "00".