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Cappelletti with prosciutto crudo

With their unmistakable hat shape and Emilia-Romagna DNA, Cappelletti with Prosciutto Crudo feature a generous 36% prosciutto crudo filling, enriched…

Pink shrimp and scallop Cantonetti

When the sea takes a triangular shape. A pink triangle that holds a tribute to the sea with 42% shrimp…

Pansotti with Ricotta and Spinach

Liguria in crescent form. A tribute to the great tradition of Ligurian cuisine. These crescent-shaped ravioli enclose a generous and…

Tri-Color Potato Gnocchi

The tri-color that makes the difference. Three colors, one pleasure: soft potato gnocchi with spinach and beetroot. Same quality as…

Ravioloni Leeks and Potatoes

Savor the Ravioloni Leeks and Potatoes: large egg pasta treasures enclosing a creamy filling with 38% leeks and potatoes, steam-cooked…

Ravioloni Valtellinesi

A tribute to the famous pizzoccheri: the mountains on the plate, tradition in the pasta sheet. Buckwheat flour for a…

Red Hearts with Mountain Fondue

When love comes through the plate. Heart shape, natural red color, creamy fondue filling with Raschera PDO (30%). An explosion…

Braised Beef Ravioli

Discover Braised Beef Ravioli: small golden egg pasta squares that hold a generous percentage of braised beef 45% of filling.…