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.
Enjoy a different taste experience in pasta form with all the benefits of legumes. Maintain the perfect texture and al dente texture. Easily combined with vegetables and sauces to fish and meat to create your own delicious dishes.
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.
The Tagliolini are a traditional type of pasta of the Regions of Molise and Piedmont, characterised by a very thin cut width. It is a quick cooking pasta, it goes well with light sauces, with fish, delicate dressings or even in stock.
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.
Arborio is a white, small grain rice grown in the Piedmont and Lombardy regions of northern Italy. Arborio has a pearly, round, plump grain, which is the basis for risotto. Like Carnaroli, it is a rice ideal for risotto, characterized by high absorption and a firm but "sticky" texture. These characteristics are ideal for making a moist, slightly sticky risotto, in which the grains retain their specific identity.
Classic traditional format filled with soft ricotta cheese and spinach leaves. Excellent served with tomato, flavourful meat sauces, cheese or vegetable-based dressings.
