An incredibly soft filling, prepared with 22-Months PDO Parmigiano Reggiano. The experience of the Canuti “Master Pasta Makers” has allowed to create a pasta sheet, made through die extrusion, that can be cooked quickly and perfectly, with an aroma and a roughness like the homemade one.
The Tagliatelle are a traditional egg pasta of the Centre and North of Italy, particularly common in the area of Bologna and in all Emilia-Romagna, ideal pairing for the traditional Bolognese meat sauce. The long pasta formats bring out the qualities of the pasta sheet made through die extrusion, perfectly gathering up sauces and dressings.
Tagliatelle from Romagna prepared with pure stoneground flour and made through die extrusion. Ancient flour prepared only with Italian wheat that gives the pasta a unique flavour, an intense aroma and a rustic appearance.
Classic traditional format filled with soft ricotta cheese and spinach leaves. Excellent served with tomato, flavourful meat sauces, cheese or vegetable-based dressings.
In the city of Rome the gnocchi represent the traditional Thursday dish, following the saying “Thursday gnocchi, Friday fish and Saturday tripe”. The proverb highlights the importance of Thursday, that requires an elaborate and tasty dish that anticipates the light one of the following day. Practical and quick to cook they are excellent with meat sauces or cheese-based dressings.
