Traditional fresh pasta
 
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Traditional fresh pasta

where we perfectly follow the original recipe


Agnolotti, ravioli, tortellini, pansotti… these are the symbols of the great tradition of Italian gastronomy, types of pasta whose recipes have been handed down over the centuries. These recipes have been improved by the expert hands of our forefathers and, to date, are meticulously made with the utmost care and attention, following artisanal methods and selecting the best raw materials. Just a few elements combine to create intense and unforgettable flavours.


Stuffed agnolotti pasta, Piedmont style

Stuffed casoncelli pasta, Bergamo style

Ligurian-style Pansotti

Quadrotti with ricotta cheese and spinach

Stuffed quadrucci pasta with meat

Large stuffed Pizzoccherone ravioli

Stuffed ravioli "Plin" pasta

Homemade ravioli

Ravioli with Borage

Ravioli with sea bass

Ravioli stuffed with braised beef

Ravioli with stracotto (cooked beef)

Saccottini pasta stuffed with veal

Maremma-style Tortelli

Tortellini “Raviolino d’Oro”

Tortellini Emilian style