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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:
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.
Basil dumplings that combine refinement and the aromatic flavor of fresh herbs. You can choose to dress them with a little butter or with a white fish sauce.
Fresh noodles of wheat granite type "00".
fresh lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
The Testaroli are thin disks similar to crepes that you consume boiled, cut into squares or diamonds of a few centimeters side and traditionally seasoned with pesto, Olive oil and pecorino cheese, tomato or with porcini mushroom sauce.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Fresh flat section vegetable pasta with a width of about 4-5 mm.
Classic tortelli with a rural flavor, to be absolutely seasoned with cheese! The tasty filling opens up on the palate a strong and pleasant aroma, well balanced between the bitterness of radicchio and the savory of aged cheeses.