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And 'the classic and traditional cocoa by Van Houten intense aroma and a velvety red-brown shades
ideal match to embellish your recipes: fillets of meat, eggs, risotto and pasta.
The inimitable butter of Normandy PDO, with a creamy texture and velvety flavor.
The right balance between sugar and citrus creates a classic, fresh and tasty jam.
Fresh sausage of mixed wild boar and pork, flavored as a local tradition with wild fennel and chilli. The wild taste is very delicate and the quality of the meat of animals grown free in the semi-wild state in the woods of the Lucanian Apennines is immediately perceived. To do on the grill, to eat in a sandwich, for your sauce: universal!
16 other products in the same category:
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and Grana Padano.
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
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).
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.
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.
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.