Fresh Pasta

Fresh and soft, these Gnocchi are prepared with the best potatoes. A traditional, genuine flavoir for a great first course with an irresistible taste and ready in a very short time! Simply pour the gnocchi in a pot with boiling salted water, and cook until they float (about 2 minutes), then drain and season to taste. Best served with a fresh tomato sauce and some grated cheese on top, they can also be enjoyed with a light vegetable or cheese dressing.

Tortellino is a ring-shaped pasta originally from the Northern Italian region of Emilia-Romagna, here stuffed with exquisite Prosciutto Crudo. Traditionally served with broth, these fresh Tortellini taste equally good when served with either fresh tomato passata or double cream and cured ham.

Orecchiette is an \'\'ear-shaped\'\' fresh pasta typical of the Southern region of Apulia. It is best served with broccoli, pork meat, capers, and paired with a crisp white wine.

Paccheri is a traditional Neapolitan pasta which looks like a giant macaroni. Made from durum wheat semolina, these fresh Paccheri taste delicious with any tomato or vegetable sauces, but is also really good with Bolognese ragu sauce.

This Tortelloni are made for anyone with a sophisticated taste. The burrata and black truffles filling give these handmade filled pasta an intense, irresistible flavour. Don\'t just take our word for it: awarded by the Guild of Fine Food, these Tortelloni are a must try.

The \'big brother\' of tortellini, Tortelloni are a traditional filled pasta from Emilia Romagna, a region of northern Italy.

Braised beef is a traditional filling for Ravioli, the tender texture and flavour of the meat infuses the fresh pasta with taste, try it with a Porcini mushroom sauce, a broth or with the classical butter and sage sauce.

Maybe no other filled pasta is as popular in Italy as Ravioli. It is hard to say when the dish was first invented, Boccaccio\'s Decameron, a collection of novellas from the 14th century is the first written record of the dish.

Filled with a classic and rich ricotta and spinach stuffing, this is a fresh handmade versatile pasta that goes with both tomato sauce and the simple, but so flavourful, butter and sage.

Ravioli are a staple of Italian culture, first mentioned in Boccaccio\'s Decameron, a unique collection of Novellas from the 14th century. Handmade from scratch, these fresh ravioli will please everyone!

This handmade fresh egg pasta pairs well with the popular meat and tomato ragu sauce from Bologna, delivering one of the most famous Italian specialties in the world: Tagliatelle \'alla Bolognese\'.

And yet, \'alla Bolognese\' is only one of the infinite possible experiments. Try this fresh pasta with mushrooms and just some butter, or with plain meat sauce (without tomato sauce) or even with seafood. You will not be disappointed.

Tortellini alla Carne filled with exquisite meat. This egg-based fresh filled pasta can be served with broth but also with either butter or extra-virgin olive oil... and even with double cream and ham.

Fresh cappelletti filled with Prosciutto Crudo and Grana Padano DOP. It is recommended to simply pair this filled fresh pasta with a light butter or extra-virgin olive oil, as the filling is very flavourful already.

Fresh ravioli filled with selected pork, Grana Padano DOP, herbs, and vegetables. As ravioli already have great flavour, it would be best to simply pair this fresh filled pasta with a light butter or extra-virgin olive oil.

A classic dish of the Italian cuisine. Potato gnocchi are round-shaped and it is formed of flour and potatoes. This fresh gnocchi can be paired very well with butter, sage, and shaved parmesan.

Strozzapreti is an elongated, hand rolled form of Caserecce, very similar to Trofie. Made from durum wheat semolina, this fresh pasta pairs very nicely with any pesto or tomato sauce.

This great pasta is extremely consistent and suitable for the most varied condiments. This fresh durum wheat semolina pasta is best served with seafood dishes, pesto or tomato-based sauces.