Pasta Fresca

Tortelli di erbetta 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.

Tortelli di zucca 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.

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 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.

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.

Fresh tagliatella is a type of egg pasta, served in broth or dressed with meat sauce. Tagliatella are pasteurised and packed under protective atmosphere.

Tortellini emiliani 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.