Fresh Pasta

According to the tradition Gnocchi are the "Thursday dish" as the art of making Gnocchi is handed down by grandmothers in Italian families. They are so popular in Italy that there are a lot of regional versions (Alla Sorrentina, Alla Napoletana, Alla Bolognese) depending on the cooking sauces they are served with - for example meat ragù to seafood sauces.

Gnocchi are small dumplings made of potatoes and carefully selected ingredients only, all suitable for vegans. They cook in 3-4 minutes in salted boiling water. When they rise to the surface of the pot, they are ready and can be served!

Filled with a classic and rich ricotta and spinach stuffing, these fresh handmade Tortelloni go excellently with both tomato-based sauces and the simple, but so flavourful, butter and sage.

Made from the best corn and rice flours.

Long, flat and with a good width, fettuccine is a firm favourite. It literally translates to "little ribbons" and is especially popular in Roman and Tuscan cuisine. Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). As it has a much larger surface area than other pasta types like spaghetti, fettuccine can withstand more creamy sauces and ragùs. Eat with pesto, asparagus and artichoke, or go all out with a milk-braised pork shoulder ragù.

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.

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.

Braised beef is a traditional filling for Ravioli, and here the tender texture and flavour of the meat infuses the fresh pasta with taste and the black truffle gives the extra flavour! Try them with a creamy sauce, a broth or with a truffle butter.

Ravioli are a filled type of pasta. Their shape can be either circular or squared, and can hide a heart of meat, fish or herbs filling. One bite and you are transported in a whirlwind of flavour!

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.

A round ‘sunflower’ shaped pasta filled with smoked scamorza and pleasantly spicy and velvety Calabrian pork sausage spread. Best served with your favourite pasta sauce!

Delicious artisan Ravioli filled with pumpkin and Parmigiano Reggiano DOP. This fresh, handmade pasta will give you a full sensory experience, with its strong and rich texture.  

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!

Fresh and soft, these Gnocchi are prepared with the best potatoes. A traditional, genuine flavour 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.

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!