You might also like
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:
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).
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
Fresh stone-ground flour pasta with precious filling: meat from the local valleys and preboggion (Genoese wild herbs). They are so good that you just need a drizzle of extra virgin olive oil or a little butter to dress them.
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.
Fresh noodles of wheat granite type "00".
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.