Filini are very thin egg pasta ribbons, born from the processing of durum wheat semolina and fresh eggs. Thanks to their thin and elegant shape, they enrich your first courses in broth with naturalness and simplicity.
Smoked boneless Sardines in Olive Oil -Porthos -105g-Portugal
34,50 zł
The famous Portuguese Sardines with a touch of smoke obtained from real wood according to the classic method of artisanal production. Preserved in excellent quality olive oil, the Sardine preserves its freshness over time and the typical scents of the sea that distinguish it.
In stock
Related products
-
47,50 złA semi-hard, stretched-curd cheese, Caciocavallo De Gennaro requires the use of Italian milk from local Agerolese breed cows. Before portioning, the shape is of a large pear with an overlying head, weighing 800-900 grams. The smooth and thin rind is edible as the cheese has had a short maturation and is fresh and delicately scented; characterized by a gentle and mellow flavor. The production period is all year round. Particularly appreciated is the production of the spring months, when the cows graze on fresh meadows.
The cheese is portioned in half shape and packed in vacuum bag. Minimum guaranteed weight 400 gr.
-
76,00 zł
100% cream of Bianchetto Truffle in extra virgin olive oil, and nothing more. From pizza to white meat, from tagliatelle to risotto, an ingredient that will be appreciated and remembered for its tasty contribution to every food preparation. Made of only minced truffle, the cream is soft and easy spreadable. The olive oil itself gets from the truffle its unmistakable perfume and can be used to give to every food creation an exceptional groove. The bianchetto truffle is normally not bigger than a hazelnut, and it grows in the cold months until spring. Marked and broad in the taste, thanks to the protective action of the extra virgin olive oil the cream of bianchetto truffle can be available all during the year.
-
10,00 zł
The Pappardelle are presented as the most majestic shape of long egg pasta. The width of the ribbon is designed to enhance the flavor of the pastry, rough and full-bodied according to the best Emilian tradition.
