60,00 zł
Obtained from the dough of rind and lean parts of national pork, it is mixed with white wine, salt, pepper, delicately flavoured with nutmeg, and stuffed in natural bovine casing.
Traditionally accompanied in the Ferrara, Modena and Bolognese kitchen by steamed cooked lentils or potatoes pureé, it historically represents the good auspicious dish.
Before serving, boil in water for about 30 minutes without opening the special vacuum bag. The sose that it produces can be later used for preparation of tasty bread (replacing the use of olive oil).
Product without gluten and lactose.
In stock
Short pasta shape, ridges texture and oblique cut. Known and appreciated all over the world, they’re perfect for simple and fast first course and ideal for pasta salad or pasta timbale, to be enjoyed in company.
Small curiosity: originally, the ribbed shapes were produced only for the markets north of Naples, they were in fact known as the “Roma use” pasta, while the “orthodox” Gragnanesi have always preferred smooth pasta.
The packaging is designed by the worldwide famous Italian fashion designers Dolce&Gabbana D&G
The variety of rice “Arborio” is known as pure rice. An Italian icon, it is known worldwide for being a versatile and refined variety: long and pearly grains, high in starch and ideal for both risotto creams, timbales and rice salads.
Here we offer the variety “Arborio” in all its 100% purity, certified as an IGP product from the Po delta. Where the river meets the sea, the clean water and high mineralization give this pure rice variety its unique characteristics.
A selection of the best Italian risotto recipes ready in few minutes, to ensure a wealthy and balanced product suitable for your family.
Recipe for 4 people
Put the content in a pot with 3-4 tablespoons of extra virgin oil and cook for one minute. Add one glass of white wine, let the wine evaporate then add water (1l). Cook for 15 minutes, stirring often. Season with butter and cheese (if desired).
Tagliatelle Paglia e Fieno come from the union of yellow and green tagliatelle, prepared by adding spinach to the dough of the traditional pastry.
The result is a very tasty intertwining of colors and flavors that gives joy to the everyday table.