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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 inimitable butter of Normandy PDO, with a creamy texture and velvety flavor.
16 other products in the same category:
Fresh pappardelle of wheat granite type "00".
Fresh noodles of wheat granite type "00".
Pansoti are a "lean" version of ravioli, characterized by a filling based on "preboggion", a mythical Genoese mix of wild herbs (enriched withprescinsêua span>and garlic from Vessalico).
Stuffed mountain pasta, with a recognizable flavor and a pleasantly strong aroma. Speck and ricotta are a combination that will surely win on the palate.
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
Fresh flat section vegetable pasta with a width of about 4-5 mm.
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.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes