Fillings available: TRUFFLE – PORCINI MUSHROOMS – CITRUS PESTO A thin and rough sheet of dough, made by mixing selected durum wheat semolina, Tuscan soft wheat flour and fresh chicken eggs, which is shaped into Bauletto. Misure indicative – Peso: 5 g – Larghezza: 4 cm – Lunghezza: 4 cm
Fillings available: TRUFFLE – PORCINI MUSHROOMS – CITRUS PESTO Rough sheets of dough pressed together to create the characteristic “fan„ shape, made by mixing selected durum wheat semolina, Tuscan soft wheat flour and fresh chicken eggs. Misure indicative – Peso: 8,5 g – Larghezza: 7,5 cm – Lunghezza: 4,5 cm
Fillings available: TRUFFLE – CITRUS PESTO Sorrisi wrap their delicious filling in their delicate but rough-textured pasta made with selected semolina, flour, and fresh chicken eggs. Their unmistakable taste is appreciated by all gourmets. Misure indicative – Peso: 3 g – Larghezza: 5 cm – Lunghezza: 2,5 cm
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 […]
Fillings available: D.O.P CURED HAM – CURED HAM – STEWED MEAT An all-Tuscan remake of a specialty – tortellini – whose origins are still disputed between the Emilian cities of Modena and Bologna. Tortellini are made with a savoury filling wrapped in pasta made with durum wheat semolina, soft wheat flour and fresh chicken eggs.