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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).
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
Fresh flat section vegetable pasta with a width of about 4-5 mm.
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.
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 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 lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
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.