Traditional pasta format prepared with soft ricotta cheese and spinach leaves. Excellent served with tomato, flavourful meat sauces, cheese or vegetable-based dressings.
The Ravioli with Ricotta Cheese and Spinach are one of the most well-known egg fresh pasta-based preparations. Prepared with pasta sheet made through die extrusion and filled with soft ricotta cheese and spinach leaves.
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.
Rich filling prepared with high-value lobsters, crabs, ricotta cheese, prawns and aromatised with parsley. 25g Tortellone with a high filling percentage.
The Pappardelle are an egg pasta format just like the Tagliatelle but of a definitely greater width. While the Tagliatelle are a traditional pasta of Emilia-Romagna, the Pappardelle are a typical tradition of Tuscany. Traditionally prepared with flavourful mushroom-based sauces or wild boar meat sauce.
Flavourful filling inspired by an old-fashioned Sicilian dish, prepared with swordfish, sweet raisins and crunchy toasted pine nuts. A pasta sheet made through die extrusion, that can be cooked quickly and perfectly, with an aroma and a roughness like the homemade one.
Traditional pasta format with high percentage of filling prepared with delicious asparagus tips and crunchy almonds. 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.
An unbelievably soft, fresh and enveloping filling made with real burrata di Puglia. The experience of Canuti's 'master pasta makers' has made it possible to create a pastry, extruded, with a fast and perfect cooking time, a fragrance and a roughness like homemade.
The Fettuccine is a typical long pasta format, especially widespread in the Rome and Tuscany areas, in other Regions they are also known as “Tagliatelle Strette” (narrow). The long pasta formats bring out the qualities of the pasta sheet made through die extrusion, perfectly gathering up sauces and dressings.
