Fresh tagliatelle

Anolini is egg pasta stuffed with a soft filling of Parmigiano Reggiano PDO cheese, served in meat broth or casseroled.

Anolini is a type of egg pasta stuffed with a soft stewed meat filling, served in meat broth with grated Parmigiano Reggiano cheese sprinkled on top. Anolini are pasteurised and packed under protective atmosphere.

Pumpkin tortelli  are a type of egg pasta stuffed with a soft pumpkin pulp filling, dressed with melt butter and grated Parmigiano Reggiano cheese. Tortelli are pasteurised and packed under protective atmosphere.

Potato tortelli are egg pasta with a soft filling of potatoes, Parmigiano Reggiano DOP flavored with a light soffritto, to be enjoyed seasoned with butter and grated Parmigiano Reggiano or with a mushroom sauce. They are pasteurized and packaged in a protective atmosphere. They are made according to Silvano Romani's recipe and produced in his artisan laboratory. They last about 30 days from the date of production.

Tortelli with erbs are a type of egg pasta stuffed with a soft filling of ricotta cheese and chards, dressed with melt butter and grated Parmigiano Reggiano cheese. Tortelli are pasteurised and packed under protective atmosphere.

Emilian Tortellini is a type of egg pasta stuffed with a soft stewed meat and mortadella filling, served in meat broth with grated Parmigiano Reggiano cheese sprinkled on top. Tortellini emiliani are pasteurised and packed under protective atmosphere.

Passatelli is a type of pasta mainly made with Parmigiano Reggiano cheese, eggs and dried grated bread, served in meat broth. Passatelli are pasteurised and packed under protective atmosphere.