It is a complicated matter: Tortellini are called ‘anolini’ in Parma, ‘cappelletti’ in Reggio...
They are made partly with common wheat and partly with durum wheat flours mixed with fresh...
Common wheat flour and durum wheat flour are mixed with fresh pasteurised egg in the preparation...
They are an old, traditional, a local speciality to be served in broth. They are made with...
For our gnocchi, fresh potatoes (minimum 70%) are steamed, peeled, mashed and eventually mixed...
Our Gnocchi are obtained working exclusively with fresh choice potatoes, steamed, peeled and...
Our Gnocchi are obtained working exclusively with fresh choice potatoes, steamed, peeled and...
Our Gnocchi are obtained working exclusively with fresh choice potatoes, steamed, peeled and...
The genuine ingredients for this fresh pasta are white flour, at least 6 new-laid eggs , a...
Our Pappardelle are made traditionally, with flour and fresh eggs (at least 7 to 1 kg flour)...
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