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Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
A selection of the typical cuts used for the classic boiled meat: scoop, tail, muscle deriving from Piedmontese cattle, certified by the COALVI Consortium. The peculiarity of this exclusive dish is to be able to bring out the true flavor of the meat of these boiled cuts with a cooking that does not disperse the organoleptic properties in water.
Ready dish, easy to prepare in a few minutes. A traditional specialty of the border regions between France and Spain, a savory and spicy meat stew.
French soft pie made with velvety potatoes and duck meat. The top layer with a delicate flavor hides a rustic and aromatic heart: the perfect balance that comes from the contrast.Gourmet ready dish, easy to prepare.
Dado Camoscio, the Swiss broth preparation with 13% beef extract!Quick and practical for a high quality broth, but not only ... your new ally in the kitchen to flavor every recipe (roasts, stews and even sauces).12 Swiss stock cubes (10 g each)
16 other products in the same category:
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
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
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.
Fresh ravioli with veal, raw ham, mortadella, 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).
The Pansotti (or Pansoti), are the classic ravioli in pesto, lean, with beets, spinach and 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