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Selected and invasettati hand, the tomatoes in fragrant sauce and of course tasty.
The color, the smell and flavor of healthy and ripe tomatoes in a past simple and natural.
The classic Tuscan meat sauce with beef, pork and chicken with a secret ingredient. All natural and wholesome ingredients to rediscover the taste of tradition.
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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.
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 noodles of wheat granite type "00".
Fresh pappardelle of wheat granite type "00".
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.
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
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.
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.
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.