Search results for 'italian desserts with lady finger'
-
Chili Strangozzi "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.70 -
Nettle Strangozzi "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.70 -
Spelt Strangozzi "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.70 -
Saffron Strangozzi "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€5.00 -
Sagrantino Strangozzi "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€5.00 -
Porcini Mushroom Pici "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.70 -
Tricolor Pici "Italiana Natura" 500g
Wonderfull thick long pici pasta in three different flavours and colours.
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.20 -
Hot pepper Pici "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.20 -
Nettle Pici "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.00 -
Spelt Pici "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.10 -
Saffron Pici "Italiana Natura" 500g
Pici is a long and thick pasta, like spaghetti but thicker. They absorb any kind of sauces perfectly. This special kind of pasta has been added precious saffron.
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.50 -
Porcini Mushroom Tagliatelline "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
FOREST TAGLIATELLE
Ingredients for 4 people:
500gr Porcini Tagliatelle
180gr Cinta Senese Ragu'
Parmigiano cheese (if available)
1 clove of garlic
1 chili pepper
Butter
Extra-Virgin Olive Oil
Pure Trapani Sea-salt
Black pepper
preparation:1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
Learn More
2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).
3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!€4.20 -
Cocoa Tagliatelline "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.10 -
Cocoa Strozzapretti "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€4.10 -
Fusilli 5 Flavors "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€3.90 -
Orecchiette 5 Flavors "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€3.90 -
Trofie 5 Flavors 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€3.50 -
Egg Tagliatelle "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€3.50 -
Egg Tagliatelline "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€3.50 -
Egg Pappardelle "Italiana Natura" 500g
Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.
After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.
Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.
Then begin during the selection and packaging, made by hand.
Learn More€3.50 -
Ciocoreale
The goodness of Italian hazelnuts and chocolate together with the pleasure of pure energy-giving Italian honey! Finally they have been tied in a spread sublime and unique cream.
Net weight: 230gr
Learn More
Ingredients: sugar, hazelnuts 16%, powder milk, cocoa powder 8%, honey 4%.
Producer: Terre Umbre€7.00 -
Grappa di Grechetto
Strength balanced grappa with fruity harmonious aroma, round and pleasant. While very clean, inviting to taste and scent.
Alcohol: 42° alc./vol.
Learn More€21.50 -
Grappa di Grechetto
Strength balanced grappa with fruity harmonious aroma, round and pleasant. While very clean, inviting to taste and scent.
Alcohol: 42° alc./vol.
Learn More€16.80 -
Grappa di Grechetto
Strength balanced grappa with fruity harmonious aroma, round and pleasant. While very clean, inviting to taste and scent.
Alcohol: 42° alc./vol.
Learn More€8.00 -
Grappa di Morellino
ALCOHOL: 42°alc./vol.
Learn More
APPEARANCE: crystalline transparency as much as in the shade.
OLFACTORY SENSATIONS: intense and you feel pleasant atmosphere of jam berries encased in elegant fruitiness.
TASTE SENSATION: very frank spread a generous warmth that prepares a great after-taste.
Retro-olfactory sensations: incredibly persistent, consists of large curves in which we savor the colors and flavors of the grape harvest.
SERVING TEMPERATURE: 10-12 ° C.€21.50 -
Grappa di Morellino
ALCOHOL: 42°alc./vol.
Learn More
APPEARANCE: crystalline transparency as much as in the shade.
OLFACTORY SENSATIONS: intense and you feel pleasant atmosphere of jam berries encased in elegant fruitiness.
TASTE SENSATION: very frank spread a generous warmth that prepares a great after-taste.
Retro-olfactory sensations: incredibly persistent, consists of large curves in which we savor the colors and flavors of the grape harvest.
SERVING TEMPERATURE: 10-12 ° C.€16.80 -
Grappa di Morellino
ALCOHOL: 42°alc./vol.
Learn More
APPEARANCE: crystalline transparency as much as in the shade.
OLFACTORY SENSATIONS: intense and you feel pleasant atmosphere of jam berries encased in elegant fruitiness.
TASTE SENSATION: very frank spread a generous warmth that prepares a great after-taste.
Retro-olfactory sensations: incredibly persistent, consists of large curves in which we savor the colors and flavors of the grape harvest.
SERVING TEMPERATURE: 10-12 ° C.€8.00 -
Grappa Nobile di Montepulciano
ALCOHOL: 42 ° alc. / Vol.
Learn More
APPEARANCE: Grappa with great balance in all its features,
to harmonious frankness. A very convincing set.
OLFACTORY SENSATIONS: Delicate, intense and fruity.
TASTE SENSATION: Soft and slightly aromatic.
SERVING TEMPERATURE: 10-12 ° C.€21.50 -
Grappa Nobile di Montepulciano
ALCOHOL: 42 ° alc. / Vol.
Learn More
APPEARANCE: Grappa with great balance in all its features,
to harmonious frankness. A very convincing set.
OLFACTORY SENSATIONS: Delicate, intense and fruity.
TASTE SENSATION: Soft and slightly aromatic.
SERVING TEMPERATURE: 10-12 ° C.€16.80 -
Grappa Nobile di Montepulciano
ALCOHOL: 42 ° alc. / Vol.
Learn More
APPEARANCE: Grappa with great balance in all its features,
to harmonious frankness. A very convincing set.
OLFACTORY SENSATIONS: Delicate, intense and fruity.
TASTE SENSATION: Soft and slightly aromatic.
SERVING TEMPERATURE: 10-12 ° C.€8.00