Pappardelle (from the Tuscan pappare or, but less attested, from the Provençal papard are a type of egg pasta similar to tagliatelle but with a much greater width, about 13 mm.
They are considered a type of lasagna, in the generic sense of "wide strips of egg puff pastry".
While the tagliatelle are a form of pasta of the purely Emilia-Romagna tradition. Pappardelle, although influenced by the Emilian influence, are of typical Tuscan tradition.
Among the various fresh stuffed pastas, the Triangoli sausage and leeks are among the greediest as, the various ingredients combined together, are able to re-propose a rustic and at the same time refined taste.
Created with many delicious local products, so as to guarantee real goodness, the Triangolini sausage and leeks manage to combine the passion for the territory, tradition and constant attention to the culinary innovation of a region rich in excellent raw materials
they are an egg pasta typical of Emilia and widespread in the traditional cuisine of Central and Northern Italy. Their name derives from the verb "to cut", since traditionally they are obtained by rolling out the dough into a thin sheet and cutting it, after having rolled it up.
Artisanal meat ravioli
Ravioli di Carne are small squares with a delicate filling of Piedmontese breed meat cooked roast.
Our raviolini are available all year round; they cook in about 8 minutes.
These small delights are perfectly suited to meat broth, but are also appreciated by the mouths of the little ones with a good tomato sauce.
Raviole Val Varaita
The gastronomy of the Varaita Valley offers various dishes linked to the tradition of local families who have handed down traditional recipes over the generations. Among these we remember the Raviole of Val Varaita.
La gastronomia della Valle Varaita propone diversi piatti legati alla tradizione delle famiglie locali che si sono tramandate le ricette tradizionali nel corso delle generazioni. Tra queste ricordiamo le Ravioles della Val Varaita.
Confezione da 1 Kg.
Il prodotto può essere congelato.
Fresh pasta also called Tajarin with a typical shape of Piedmontese and Molise cuisine, very thin and long, perfect for light sauces and broth.
We only choose producers who guarantee us quality in their ingredients, to bring flavor and freshness to your tables, for you and for the loved ones you shop for.
Pack of 300 grams
they are a typical pasta of Ligurian cuisine , with an elongated and twisted shape, believed to originate from a small village in the province of Genoa, in the past they were made by hand using a wooden knitting needle around which the pasta was rolled which was then crushed with the palm of your hand.
Today, however, they are made with special machinery.
For the preparation of homemade trofie we use durum wheat semolina, water and a pinch of salt and lots of manual skills.
Rice and cabbage ravioli
Agnolotti rice and cabbage are a typical dish of Piedmontese cuisine , deriving from the peasant tradition and represented an alternative to Piedmontese agnolotti , traditionally richer and with a lot of meat both in the filling and in the roast sauce that is traditionally used to season them.
Ricotta and Spinach Panzotti
The fresh pasta pulled by the skilled hands of the White Pastificio are a real delicacy. One of the most classic preparations of filled pasta, with a filling that releases a fresh and delicate flavor.
Pure poetry for the palate, the meeting of love between these two ingredients: ricotta and spinach !! If you are wondering how to delight your guests you have come to the right place.