Fresh Pasta

Fresh homemade Tortelli filled with delicious potatoes, Parmigiano Reggiano cheese and a hint of sautéed onions, made by Fochi & Tagliavini, a historic Italian company located in the city of Parma.

Ready after 3 minutes in boiling water, this delicious Tortelli may resemble similar ravioli and are best served with butter and sage or bolognese sauce, but they can be equally good with other tomato sauces or even in broth.

Fresh Cappelletti by Fochi & Tagliavini, an historic Italian company in the city of Parma.

Cappelletti are filled pasta similar to Tortellini, stuffed with Parmigiano Reggiano cheese and a great combination of beef and pork, including Mortadella, ready after 3 minutes in boiling water. Try them in broth for an authentic flavour of northern Italy - equally good with any tomato sauce, ragù or double cream and ham.

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.

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.

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.