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.
Pasta Fagottini filled with flavourful Gorgonzola PDO cheese and crunchy walnuts. Ideal for serving with creams or with cheese or vegetable-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.
Extraordinarily tasty filling with aromatic wild herbs sauteed and flavoured in a pan. 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.
Classic single sheet format with a generous size and high percentage of soft and creamy filling. Rediscover these traditional Raviolacci filled with high-value porcini mushrooms, thinly diced and cooked with oil, garlic and aromatic parsley.
