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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).
Basil dumplings that combine refinement and the aromatic flavor of fresh herbs. You can choose to dress them with a little butter or with a white fish sauce.
Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
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A condiment throughout plant, which releases its best aromas after a few minutes of mild cooking.
Excellent on pasta and as a base for tasty scallops.
The name suggests something ...
Simplicity in command! Raptor sauce that conquers the dish with its full flavor.
Are you looking for a sauce that is fresh and light but also tasty?This sauce is the right choice. It comes from ripe tomatoes, processed with herbs and natural flavors such as parsley and basil. A little aubergine gives the perfect body.
The wonders of the garden gathered in a single sauce with an authentic flavor. A sauce that is perfect for any season, because it can warm the heart in winter when you use it to sauté pasta and refresh the soul in summer, added raw.
The puttanesca sauce strong> is a typical dish of Neapolitan cuisine and Roman cuisine (with the addition of salted anchovies). Perfect with classic spaghetti.
Stir and pour into the pan with the pasta! Ready sauce with strong ricotta to discover the true taste of Salento.
Italian classic sauce, fresh notes for simple first courses like those of the past.