Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
PDO Parmesan Cheese aged for 24 months Silvano Romani selection black wrapped. The natural flavor and the size are perfect for all the family.
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.
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.
Anolini is egg pasta stuffed with a soft filling of Parmigiano Reggiano PDO cheese, served in meat broth or casseroled. Anolini are pasteurised and packed under protective atmosphere. They are made following the Silvano Romani recipe and in his artisan laboratory.
ANOLINI CON FORMAGGIO
Peso netto: 500 g
Ingredienti: ripieno 55%: formaggio Parmigiano Reggiano DOP 46% (LATTE, sale, caglio), UOVO pastorizzato, pane grattugiato (farina di FRUMENTO, acqua, lievito, sale), BURRO (LATTE), acqua, carne di manzo, SEDANO, erbe e spezie in proporzione variabile, sale.
Pasta 45%: farina di FRUMENTO, UOVO pastorizzato 25%, semola di GRANO duro, acqua, sale, può contenere tracce di senape
SENZA AGGIUNTE DI COLORANTI E CONSERVANTI. CONFEZIONATO IN ATMOSFERA PROTETTIVA.
TEMPO DI COTTURA 5 MINUTI CIRCA
CONSERVARE IN FRIGORIFERO A +4°C E CONSUMARE ENTRO 3 GIORNI DALL’APERTURA, NON FORARE LA CONFEZIONE.
PRODOTTO PER SILVANO ROMANI SRL VIA PARADIGNA 169, PARMA da Noi in Cucina SRL - Via Monte Molinatico 10/A 43124 Parma
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.
Potato gnocchi like the ones of the past, soft and rich, perfect with a red sauce, seasoned with butter and Parmigiano Reggiano PDO or with a classic ragù.
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.
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.
Fresh Tagliatelle are egg pasta, to be enjoyed with a meat sauce, a vegetable sauce or even just butter and parmesan. They are pasteurized and packaged in a 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.
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.
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.
.png){kind=icon}
.png){kind=icon}
.png){kind=icon}
.png){kind=icon}
