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Anchovies fished in the Cantabrian Sea, northern coast of Spain, where the Italian master keepers moved at the beginning of the century bringing with them all the knowledge of the processing of this delicious fish. Anchovies celebrated for their perfect balance of meat and fat, excellent to try in purity.
Selected and invasettati hand, the tomatoes in fragrant sauce and of course tasty.
A sought after and unique flavor, the Genoese DOP basil is considered one of the most valuable aromatic ingredients. It matches beautifully with the salad - never tried with salmon eggs? - that sweet - good with fruit - giving freshness and balance in each recipe. Six fresh bunches to finally prepare a genuine Genoese pesto.
French butter from Normandy, true essence of cream, an incredible ingredient. Butter d'Isigny is universally recognized as one of the best butters in the world. Here you can try it in its savory "demi sel" version.
Firm pulp and a well-resistant peel that keeps them whole. These yellow cherry tomatoes are beautiful and good!
16 other products in the same category:
fresh lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
Ravioli del Plin with herbs are a fresh pasta with filling, ideal from enjoy with butter or butter and sage; cream; tomato and basil; cream of mushrooms and truffle.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.
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 Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Traditional Potato Gnocchi, ideal to condirsi with pesto or a good tomato sauce.
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).