durum wheat semolina, bronze drawn, extra virgin olive oil – without eggs Tuscan bavettine are a gastronomic specialty of wheat semolina that owe their typical taste to the addition of extra virgin olive oil. The bronze dies used to make this pasta enhance the roughness of its surface texture, making it perfect for any type […]
durum wheat semolina, bronze drawn, extra virgin olive oil – without eggs Tuscan Spaghettoni result from the encounter of wheat with extra virgin olive oil, both representative of the quality products that our land can express. A traditional culinary specialty, this bronze die pasta has a surface roughness that perfectly pairs with any kind of […]
Typical Tuscan Product, bronze drawn, with Tuscan flour – without eggs A traditional dish of the Tuscan region originating between Val di Chiana and Val d’Orcia, pici are very thick spaghetti that usually have a diameter of 3.5 mm, made only with flour, water, extra virgin olive oil and salt, drawn with bronze dies. Toscanità […]
with fresh eggs – bronze drawn dough – selected semolina and flour Spaghetti alla Chitarra have a special square rather than round cut, and manage to convey to the palate a pleasant feeling of consistency and genuineness. Tasty and appealing, they are made with products of excellence of our land: flour, wheat semolina, and fresh, […]
with fresh eggs – bronze drawn dough – selected semolina and flour The expert selection of flour and semolina combines with fresh chicken eggs, resulting in a rough-textured, delicate and tasty bronze die pasta: pappardelle, with their generous and inviting shape, that enhance the flavour of any condiment with their quality and excellence. They originate […]
with fresh eggs – bronze drawn dough – selected semolina and flour Tagliatelle belong to excellent cuisine, capable of identifying and re-elaborating tasty and appealing traditional dishes. Made with selected flour, semolina and fresh chicken eggs, this bronze die pasta is shaped like long, flat ribbons, appetising and perfect with any condiment. Misure indicative – […]
with fresh eggs – bronze drawn dough – selected semolina and flour Selected flour and semolina in an optimal mix combine with chicken eggs to create a savoury masterpiece: Tagliolini, thin and delicate, with a rough surface texture, skilfully drawn with bronze dies. Tagliolini enhance the flavour of all types of condiments and turn every […]
Fillings available: RICOTTA AND SPINACH LEAVES – CURED HAM – STEWED MEAT The size and shape of tortelloni originate from experience and tradition, creating a balance that satisfies any palate. Their delicious taste naturally results from the use of quality products: durum and soft wheat flour, and fresh chicken eggs for the rough-textured pasta that […]
Fillings available: D.O.P CURED HAM – CURED HAM – STEWED MEAT The Quadrucci, or little squares, take their name from their shape, handed down from traditional cuisine. Often cooked on holidays, their tasty filling is made with cured raw prosciutto. The rough, thin bronze drawn pasta is made with durum wheat semolina, soft wheat flour […]
Fillings available: D.O.P CURED HAM – CURED HAM – STEWED MEAT The characteristic of cappelletti is their size: they are just a little smaller than tortellini, but share the same, rich, cured raw prosciutto filling and the delicious thin, rough and bronze drawn pasta made with durum wheat semolina, soft wheat flour and fresh chicken […]