Potato tortelli

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.

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.

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.

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.

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 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.