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Prince seasoning for Pansotti, great for all stuffed pasta vegetable.
Traditional Ligurian sauce, typically used for mainly seasoning pansotti and corzetti.
Rich and tasty condiment for your bruschetta and hot sandwiches. Offer it to your guests to accompany cheese and salami.
Yellow like the sun, tasty as only Campania tomatoes can be. True expression of the land of Agro-Sarnese Nocerino. The taste is sweet and unmistakable.
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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.
Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
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.
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
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 typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
Fresh noodles of wheat granite type "00".
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes