DURUM WHEAT PASTA, FRESH PASTA, ARBORIO RICE, CARNAROLI, VIALONE NANO
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Spaghetti alla Chitarra I.G.P 500g
Liguori pasta stands out for its excellent quality, obtained through a production process of slow drying at low temperatures and bronze drawing,
The result is a tough, elastic pasta, rich in flavor, color and wheat scent, which remains perfectly al dente.2.60 € -
Tortelloni with 4 Cheese filling 250g
Thin dough and rich filling fresh pasta, with no preservatives!
4.90 € -
Ravioli with 4 Cheeses 400g – Fresh Pasta
Gourmet Product
Fresh pasta with a full-bodied and rough sheet that holds the sauce well. The filling prepared with selected ingredients and cooked to preserve the flavor, contributes to its goodness. The ease and speed of preparation make it a convenient choice for those who have little time but do not want to give up a good dish.9.50 € -
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Spaghetti with Cuttlefish Ink I.G.P 500g
With their intense color and unmistakable flavor, Liguori Spaghetti with Cuttlefish Ink is designed to bring all the character and elegance of seafood to the table. Made with 4% Cuttlefish Ink ink and a slow-drying method, they stand out for their ability to pair with classic shellfish and crustaceans, as well as more refined dishes. The intense, natural black color gives each dish an impressive, gourmet feel.
4.00 € -
Mixed Pasta Rummo 500g n.74
The famous Italian Pasta & Potatoes recipe
Ingredients for 4
400g Rummo Mixed Pasta No. 74, 500g potatoes, 60g carrot, 1 onion, 1 celery stalk, 130g diced pancetta,
80g grated Pecorino Romano, 50g grated Parmesan, extra virgin olive oil to taste, salt and pepper to taste.
Preparation:
Diced the carrots, onions, and celery. Peel and dice the potatoes. Brown the pancetta in a deep pan. Add the vegetables and continue to sauté. Add the potatoes and cover with water. Cook for 15 minutes. Add the Mixed Pasta and cook until cooked through. Remove from the heat. Add the grated cheeses and season to taste. Drizzle with olive oil and serve.3.80 €Mixed Pasta Rummo 500g n.74
3.80 € -
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