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Parmigiano Reggiano from cows born, raised and raised in Italy. Full flavor, perfect consistency, incomparable satisfaction.
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The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
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
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
Fresh ravioli with veal, raw ham, mortadella, Grana Padano.
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.
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.
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.
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
Delicate ravioli with artichokes, ricotta, Grana Padano.