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Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
From tasty duck meat, a fine sauce to embellish tagliatelle and egg pasta.
16 other products in the same category:
Fresh flat section vegetable pasta with a width of about 4-5 mm.
Delicate ravioli with artichokes, ricotta, 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
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 lasagna, made with soft wheat "00" and water,without eggs, For your holidays!
Fresh pappardelle of wheat granite type "00".
Fresh noodles of wheat granite type "00".
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 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