In our laboratories from the selection of our pastas we create a gourmet first course for fine palates. Crestone of potatoes and truffle creamed in a pecorino cream made by us.

portion of 180gr

shelf life 25 days

Regeneration: Put the tray in the microwave for about a minute, the time for the transparent film to swell and that's it, before opening it, shake the tray so that all the condiments and liquids mix.

Serve to your liking.

In our laboratories from the selection of our pastas we create a gourmet first course for fine palates. Crestone of potatoes and truffle creamed in a pecorino cream made by us.

portion of 180gr

shelf life 25 days

Regeneration: Put the tray in the microwave for about a minute, the time for the transparent film to swell and that's it, before opening it, shake the tray so that all the condiments and liquids mix.

Serve to your liking.

In our laboratories from the selection of our pastas we create a gourmet first course for fine palates. Crestone of potatoes and truffle creamed in a pecorino cream made by us.

portion of 180gr

shelf life 25 days

Regeneration: Put the tray in the microwave for about a minute, the time for the transparent film to swell and that's it, before opening it, shake the tray so that all the condiments and liquids mix.

Serve to your liking.

In our laboratories from the selection of our pastas we create a gourmet first course for fine palates. Crestone of potatoes and truffle creamed in a pecorino cream made by us.

portion of 180gr

shelf life 25 days

Regeneration: Put the tray in the microwave for about a minute, the time for the transparent film to swell and that's it, before opening it, shake the tray so that all the condiments and liquids mix.

Serve to your liking.

In our laboratories from the selection of our pastas we create a gourmet first course for fine palates. Crestone of potatoes and truffle creamed in a pecorino cream made by us.

portion of 180gr

shelf life 25 days

Regeneration: Put the tray in the microwave for about a minute, the time for the transparent film to swell and that's it, before opening it, shake the tray so that all the condiments and liquids mix.

Serve to your liking.

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Chianina cappellaci with butter and sage: we prepare a gourmet first course ready in a minute in the microwave, cook our cappellacci in butter and sage, and then vacuum-sealed.
pack of about 200gr
shelf life 25g

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days

Smoked Pastrami

Ingredients: Bovine Picanha Adult from the Marches dry marinated for 12 days

Preparation: Cooking in a smoker with beech wood for 8 hours at 80 °. GR250

Sel Life 60 days