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Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
The smoking processes through beech wood dampened the converisce a unique flavor and satisfying.
Parmigiano Reggiano from cows born, raised and raised in Italy. Full flavor, perfect consistency, incomparable satisfaction.
Speck is obtained from pork legs that are trimmed according to ancient rules, salted and flavored with traditional recipes.
The inimitable butter of Normandy PDO, with a creamy texture and velvety flavor.
16 other products in the same category:
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.
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).
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.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
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.
Delicate ravioli with artichokes, ricotta, Grana Padano.