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Precious Pachino di Sicilia tomatoes, fleshy and juicy, preserved in oil with a great aromatic blend of basil, oregano, garlic and chilli pepper. Excellent to use to enrich the first courses and as a side dish for cheese and meat.
Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
Spreadable delicacy of pork lard and goose meat. Your crouton will never be the same again.
"Sweet" French butter, without salt, with a beautiful bright straw color thanks to the richness of carotene. This butter from Isigny originates from the Cotentin peninsula in Normandy. Soft and melting texture, it makes it the perfect butter for tartite, to make your appetizer precious.
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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.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
One of the most popular Ligurian pasta outside our borders, are prepared with flour and water and are formed by the prince pull over to 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.
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
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".