|
|
|
|
|||||||||||
|
|
Filled Pasta
Agnolotti - half moon
shaped filled pasta that sometimes has ruffled edges and is made in the
Piemonte region. White beans with roasted
garlic and truffle oil in an egg pasta (non-dairy filling)
Tortellini -
(translated as "little twisted one's") is a macaroni product usually
stuffed with meat or cheese and other ingredients served in soup. It is a
specialty of Bologna and variant of the Roman cappelleti. Porcini - saffron pasta
filled with wild mushroom and porcini Goat Cheese -
blackpepper pasta filled with goat cheese and herbs Gorgonzola - egg pasta
filled with gorgonzola and walnuts
Cappelletti -
translated as "little hats" similar to tortellini and vary in
shape. In Emilio Romano they have turned up peaks, however, in some central
regions they are round. Cheese - egg pasta
filled with ricotta cheese Cheese - spinach pasta filled
with ricotta cheese Tricolor - spinach, egg
and tomato pasta filled with ricotta cheese
Tortelloni - are larger tortellini and originated in Bologna. Four Cheese - egg pasta filled with four cheeses Cheese - spinach pasta filled with ricotta cheese
Pansoti - translated as "little bellies" are a triangular packet of pasta from Liguria and filled with the local herb mixture called preboggion. Smoked Salmon - fresh
and smoked salmon with dill in an herb pasta
Gnocchi - little
dumplings that are made of wheat or potato flour. There are also dry
varieties such as gnochetti and "Sardi" (Sardinian style). Plain Gnocchi Walnut & Sage
Gnocchi - made with toasted walnuts and fresh sage sundried tomato gnocchi Sundried Tomato Gnocchi -
made with sundried tomatoes imported from Italy
home
| products
| order
| recipes
| about
| featured |
||||||||||||
