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The special version of the traditional Sant'Olcese salami. Limited production and lactose. An experiment a complete success!
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.
Ideal salami for all lovers of rustic flavors. Wild soul with smoky notes.It can be served both raw and cooked (to accompany polenta, for example)br />The Friulian pitina is a Slow Food presidium.
16 other products in the same category:
Fresh pappardelle of wheat granite type "00".
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
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.
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.
Fresh flat section vegetable pasta with a width of about 4-5 mm.