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Bottarga craft delicate flavor result of a special process. To be eaten sliced, seasoned with extra virgin olive oil or grated over pasta, it brings the flavor of the sea to the table.
A traditional product, even dating back to the Romans, rich in vitamins and tasty!
The paste-form that frees your imagination in the kitchen.
Yellow cherry tomatoes already cut into strips (it is pacchetelle) ready to embellish all your dishes. The flavor is very special - sweet and delicate - which makes it so versatile, as a tomato both for sauces from first courses and to accompany second courses of meat and fish.
It has the true taste of the sea, very delicate and in perfect balance between sweetness and Mediterranean salinity. Excellent sauce for pasta (spaghetti with sea urchins are a classic) this pulp is also ideal for creating fish appetizers: on croutons or blinis, use it in combination with caviar, seaweed or bottarga.
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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).
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
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
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.
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 veal, raw ham, mortadella, Grana Padano.