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One of the most popular Ligurian pasta outside our borders, are prepared with flour and water and are formed by the prince pull over to pesto.
The gold plating allows the Old Rosacean Pastifier Stewarts to minimize the dough so as to create rigathones with the rule of art. The square format makes this pasta even more unique by turning the standard rigatone into a truly innovative format.
Spaghettone 2.4 mm in diameter with a direct taste of wheat.
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Tantalizing and scented with aromatic herbs, directly from the Val di Non.
Ideal salami for all lovers of rustic flavors. Wild soul with smoky notes.It can be served both raw and cooked (to accompany polenta, for example)br />The Friulian pitina is a Slow Food presidium.
"Black Pig of Parma" Lard is very tasty because besides being obtained from the fresh fat of one of the best breeds of Italian pigs it is also flavored with natural ingredients such as sage, rosemary, juniper, pepper, garlic. The Black Pig of Parma is celebrated all over the world for the unique taste of its naturally savory fat.
The cheek of the pig, one of the pieces of the pig with a component of fine fat and traversed by thin veins (muscle).
The black truffle mortadella is the union of two traditional products that meet and give an intense and particular flavor.
Sausages produced with the cut of pork neck, rubbed with spices and stuffed into natural casings.
Typical Tuscan salami, with alternating lean and fat parts that melt in the mouth.
Slice of pork cheek with a natural and rustic flavor. Traditional smoking and manual processing allow the true aromas to penetrate the meat, giving it a full spicy soul.